This spiced beer recipe was originally published in Brewing Eclectic IPA by Dick Cantwell. Get a FREE COPY of this book when you Give the Gift of AHA membership!
Here’s your chance to add a spicy twist to the classic IPA! Grab a handful of fresh thyme sprigs (the fancy word for a stem of thyme) and get brewing. Cantwell mentions that thyme works great by itself in this recipe, but it also combines well with other herbs and lots of fruits. Brew eclectic!
- Grain Bill
- 11 lb. (5 kg) American 2-row malt
- 8 oz. (225 g) Weyermann Munich malt
- 4 oz. (112 g) Weyerman Carahell malt
- 4 oz. (112 g) Crisp 77°L crystal malt
- 1.5 oz. (42 g) Pacific Jade (13% AA) @ 90 min
- 0.5 oz. (14 g) Pacific Jade (13% AA) @ 5 min
- 0.5 oz. (14 g) Hallertau Blanc (10.5% AA) @ 5 min
- 1.5 oz. (42 g) Hallertau Blanc (10.5% AA) @ 2 min
- 0.5 oz. (14 g) Hallertau Blanc (10.5% AA) @ whirlpool
- Additional Ingredients
- 20–25 sprigs fresh thyme @ whirlpool
- Additional thyme for conditioning
- Wyeast 1056
Yield: 5 US gallons (19 L)
Original Gravity: 1.062 (15.5° P)
Final Gravity: 1.010 (2.5° P)
Mash 60 minutes @ 153°F (67°C). Boil 90 minutes. Add tied or bagged thyme to whirlpool and remove before racking to fermenter. Ferment until terminal gravity, and then transfer to secondary. Add more thyme, bagged if necessary, during conditioning. Condition @ 35°F (2°C) for 1 week or until bright. Carbonate to 2.5 volumes (4.9 g/L) CO2.
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