Keep it dry
A low mash temperature and a well-attenuating yeast keep the finish crisp so the hops shine.
American IPA: how to brew it
A hop-forward, dry and bitter pale ale: citrus, pine and tropical fruit from American hops over a clean, light malt base that stays out of the way.
American IPA at a glance
- Original gravity
- 1.056 – 1.070
- Final gravity
- 1.008 – 1.014
- Bitterness (IBU)
- 40 – 70
- Color (SRM)
- 6 – 14
- Alcohol
- 5.5 – 7.5%
- Carbonation (vol)
- 2.4 – 2.9
Ranges from the BJCP 2021 style guidelines, category 21A.
A typical recipe
For 20 L (5 gal) at about 1.063: 90 % pale malt, 5 % Munich, 3–5 % light crystal. Bittering hops at 60 minutes for about half the IBU, then large late additions at 10 minutes and in the whirlpool, and a dry hop of 4–6 g/L over 3–4 days. Clean American ale yeast (US-05 type), mash at 65–66 °C (149–151 °F), ferment at 18–19 °C (64–66 °F).
Brewing tips
Sulfate-forward water
A sulfate-to-chloride ratio around 2:1 or higher sharpens the bitterness.
Short, cold dry hop
Three to four days, then package quickly: hop aroma fades with time and oxygen.
Brew your own American IPA
Start from the style in Mashwerk: it builds a recipe inside the ranges for your equipment, and checks every number as you tweak it.
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