Victory and Chaos from John Palmer’s How to Brew is an example of an English India pale ale, the perfect style for those hop-heads out there who still enjoy prominent malt notes! The entire process for brewing this recipe is covered in the extract with specialty grain brewing tutorial in the Beginner section.
Extract-only and all-grain options are offered below.
Victory and Chaos IPA | English IPA
- 8 lb (3.6 kg) | pale liquid malt extract
- 0.5 lb (227 g) | crystal 20L malt
- 1 oz (28 g) | Nugget hops, 12% alpha acid (60 minutes)
- 2 oz (57 g) | EK Goldings hops, 5% alpha acid (15 minutes)
- 1 oz (28 g) | EK Goldings hops, 5% alpha acid (5 minutes)
- White Labs WLP013 London Ale yeast
- Original Gravity: 1.062 (15 °P)
- Final Gravity: n/a
- ABV: n/a
- IBU: 59
- SRM: n/a
- Boil Time: 60 minutes
- Efficiency: n/a
- Pre-boil Volume: 3 gallons
- Pre-boil Gravity: 1.055 (13.5 °P)
Bring 3 gallons of water to 150°-170°F (65.6°-76.7°C). Steep the crystal malt for 30 minutes. Remove the specialty grains and add half (4 lb, 1.8 kg) of the liquid malt extract to the pot and stir until dissolved. Bring to a boil.
When the boil begins, add the 60 minute hops. With fifteen minutes left in the boil, add the 15 minute hop additions. With 5 minutes left, add the 5 minute hop additions.
When the full 60 minute boil is complete, remove the heat from the boil kettle and add the remaining malt extract. Allow to sit for 10 minutes to pasteurize the malt extract. If possible, chill the hot wort below 80°F (26.7°C) before transferring to the fermenter with the cold water. If not, simply transfer the hot wort into the fermenter with cool water and allow to cool (note: DO NOT transfer hot wort into glass carboys).
When the temperature below 70°F (21.1°C), pitch yeast. Ferment for 2 weeks at 65°F (18°C) in primary fermenter, or 1 week primary and 3 weeks secondary with 1 ounce of EK Goldings dry-hopped instead of the 5-minute hop addition during the boil.
- 4 lbs (1.8 kg) | pale DME
- 4 lbs (1.8 kg) | amber LME
- 10 lbs (4.5 kg) | British pale ale malt
- 0.5 lb (227 g) | crystal 20L
- 0.5 lb (227 g) | Munich malt
- Mash at 152°F (67°C) for 60 minutes.