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Juicy IPA Homebrew Recipe
Some like it hot. Some like it spicy. We like it juicy. And that's what we're shooting for with this all grain, Juicy IPA recipe. Why is it called "juicy?" It's simple: the beer has a mildly fruity profile, low bitterness, and a ton of hop aroma. This makes the beer taste like it was flavored with fresh hop "juice," if there were such a thing. If you don't believe us, make the beer for yourself. The videos are below. Full recipes details are further down.
This recipe is for a 5 gallon batch and it is tailored for the Clawhammer Supply 10 Gallon 120 Volt Brewing System.
Juicy IPA Homebrew Recipe - Part I
In this video we grind our grains and mash them. We then bring the wort up to a boil and add some hops. Then we chill the wort and add more hops. Finally we transfer to a carboy and add the yeast.
Water
Beginning water volume: 8.0 gallons (30.3 liters).
If you're trying to replicate this recipe you'll want to shoot for the following stats:
Ca- 107.8 ppm
Mg- 14.3 ppm
Na- 14.0 ppm
S04- 240 ppm
CI- 50 ppm
HC03- 25 ppm
We did adjust chemistry based on Asheville's city water chem. This part won't be applicable to you unless your water chemistry matches ours, but here's what we had to add:
- Calcium Chloride 2.4g
- gypsum 11.4g
- Epsom Salt 3.3g.
Malts
- Pale Malt: 11 pounds (5 kg) (75.9%)
- Munich Malt: 1 pound 12oz (.8 kg) (12.1%)
- Crystal 60L: 12oz (340.2 grams) (5.2%)
- Corn Sugar: 1 pound (.5 kg) (6.9%) (added to boil)
Mashing
We mashed at 149F (65C) for 90 minutes, then raised the temperature to 168F (75.6C) for a mashout and raised directly to a boil from there since we're using a brew in a bag (BIAB) and aren't sparging.
Mashing in
Boil Additions
0.60oz (17 grams) Nugget [13.00 %] - Boil 60.0 min.
Whirlfloc Tablet (Boil 15.0 mins)
1.00oz (28.35 grams) Citra [12.00 %] - Boil 15.0 min
1.00oz (28.35 grams) Mosaic [12.25 %] - Boil 15.0 min
1 pound (.45 kg) corn Sugar [Boil for 15 min]
We stirred continuously while adding the sugar to avoid any scorching
Cooling
We used our flat plate heat exchanger to cool the wort to 170F (77C). Then we steeped 1 oz (28.5 grams) of Citra [12.00 %] for 15 minutes before cooling to pitching temp.
Fermentation
We're using California Ale (White Labs #WLP001)
We'll ferment at 66 degrees F (18.9C) for 7-10 days.
Transferring wort to a fermentation vessel
Pitching a yeast starter
Dry Hops
We dry hopped it with 1oz (28.5 grams) of Citra [12.00 %] for 2-3 days.
Benchmarks
- Pre-boil gravity - 1.050
- Pre-boil water volume – 7.1 gallons (26.9 liters)
- Post boil volume - 5.60 gallons (21.2 liters)
- Post-boil gravity - 1.065
- Volume into the fermenter - 5.3
- Final keg volume: 4.9 gallons (18.5 liters)
- Final gravity - 1.009
- ABV - 7.35%
Juicy IPA Homebrew Recipe - Part II
In this video we keg and dry hop our juicy IPA beer.
Anyone try it without adding the sugar? Seems unnecessarily strong…
I use the same stainless mesh device you are using for dry hops in the keg. I attach fishing line and a float, all sanitized, and it’s easy to grab the float and pull it out when finished dry hopping.
what is the temperature the dry hops?
I read through the set up wondering how artichokes make an ipa juicy….
90 minute mash and 60 minute boil or the other way around?
Does anyone have this recipe reduced to make a 5 gallon (actually about 5.25 gal) batch?
Do you guys have a profile on Brew tools or another Brewing website so I can see your recipes? Thanks you guys are great keep it up!
Order a small stainless steel float from where-ever, and run the chain from the small steeping basket through it before dropping into keg to retrieve it more easily. Amazon has some nice ones with holes through the center. worked for me.
so…what’s with the photo of artichokes?