India pale ales are characterized by intense hop
bitterness with a high alcohol content. Although this style is
English in origin, an American interpretation should incorporate
American hops. The use of water with high mineral content
results in a crisp, dry beer. This pale gold to deep
copper-colored ale has a full, flowery hop aroma and may have a
strong hop flavor (in addition to the hop bitterness). India
pale ales possess medium maltiness and body. Fruity-ester
flavors and aromas are moderate to very strong. Diacetyl can be
absent or may be perceived at very low levels. Chill haze is
allowable at cold temperatures.
1/2 pound Munich Malt 6° L
1/2 pound Crystal Malt 40° L
1/2 pound Caramunich III 70° L
1/2 pound Carapils 20° L
7-1/2 pounds light malt extract
2 ounces Centennial hops
3 ounces Cascade hops
1 ounce Tettnang hops
1 teaspoon Irish moss
Wyeast 1056 American Ale yeast
1-1/4 cups corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the Centennial hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Tettnang hops, 1 ounce
of the Cascade hops and the Irish moss.
Boil for an additional 10 minutes, then add
the rest of the Cascade hops.
Boil for an additional 5 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 68º-72º F for a week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.