American IPA Recipes

American IPA Recipes - Displaying 1981 to 1990 of 8502

Pliny Jr

KOAmps 12/11/2018 7:42:15 AM
  • 5° L
  • All Grain
  • 6.5 Gallon(s)
  • American IPA
  • 61 IBU
  • 6.6 % ABV

IPA

BSOD 12/2/2018 1:54:12 AM
  • 19° L
  • All Grain
  • 30 Liter(s)
  • American IPA
  • 50 IBU
  • 5.9 % ABV

11.12.2018

White IPA

mpal 12/10/2018 10:20:33 AM
  • 7° L
  • All Grain
  • 5 Gallon(s)
  • American IPA
  • 30 IBU
  • 7.0 % ABV

IPA

MrK 12/10/2018 9:30:41 AM
  • 9° L
  • All Grain
  • 21 Liter(s)
  • American IPA
  • 53 IBU
  • 6.8 % ABV

-deschut squeeze To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150?F (66?C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling. Pitch cooled wort at 67?F (19?C) and allow temperature to rise naturally to 70?F (21?C). When fermentation is complete, dry hop in primary fermenter for five days. Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

Maurer IPA

maurer 12/10/2018 8:03:50 AM
  • 9° L
  • All Grain
  • 20 Liter(s)
  • American IPA
  • 49 IBU
  • 6.5 % ABV

IPA rev.4 - 5 HL

Zinke 12/10/2018 5:53:31 AM
  • 7° L
  • All Grain
  • 600 Liter(s)
  • American IPA
  • 58 IBU
  • 6.3 % ABV

10/12/18

SMASH IPA Pilsner Chinook

Brewer 117102 12/10/2018 5:56:10 AM
  • 3° L
  • All Grain + Extract
  • 50 Liter(s)
  • American IPA
  • 36 IBU
  • 6.5 % ABV

Resilience IPA kind of

JVickers 12/4/2018 9:42:46 AM
  • 11° L
  • All Grain
  • 5 Gallon(s)
  • American IPA
  • 53 IBU
  • 6.1 % ABV

resilience kit from Sierra Nevada / great fermentation (CA fire donation). Re-did the hop schedule a little bit. Same hops and total amount. Just re-did when and how much were added.

Rye IPA

dep0952 12/9/2018 11:46:35 AM
  • 11° L
  • Extract
  • 4.98 Gallon(s)
  • American IPA
  • 50 IBU
  • 7.3 % ABV

Brut Try 2

panxzz 12/9/2018 9:02:21 AM
  • 2° L
  • All Grain
  • 5 Gallon(s)
  • American IPA
  • 54 IBU
  • 5.4 % ABV

Brut IPA modelled after the tips the head brewer from PollyAnna in Lemont, IL gave me when I mentioned I wanted to try to make his Breakfast Champagne. BIAB recipe and uses 1.5 gal of 180° F water to sparge the bag

Style Summary

IPA
American IPA
1.056 to 1.07
1.008 to 1.014
40 to 70
6 to 14
5.5% to 7.5%

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