Brewing the Perfect IPA

IPAs are the most popular craft beer style. But what makes a really good IPA?

The Grain Bill

A good IPA needs a simple, clean malt base:

• 85-95% Pale Ale Malt - The foundation

• 5-10% Caramel/Crystal - For some body and color

• Optional: Oats (5%) - For creamier texture

For a modern American IPA, I recommend:

Bittering hops (60 min):

• Magnum or Warrior for clean bitterness

Aroma (15-0 min):

• Citra (tropical, mango)

• Mosaic (berries, tropical)

• Simcoe (pine, citrus)

• Amarillo (orange)

The key to intense aroma:

1. Amount: 3-6 g/L for normal IPA, up to 10 g/L for NEIPA

2. Timing: After primary fermentation while still producing CO2

3. Duration: 3-5 days, not longer (grassiness)

Sulfate-forward water makes hops shine:

• Sulfate: 200-350 ppm

• Chloride: 50-75 ppm

• Ratio: 3:1 or higher

• Yeast: US-05 for clean, Vermont Ale for fruity

• Temperature: 18-20°C for clean profile

• Time: 2 weeks primary fermentation

1. Too much caramel malt - Makes beer too sweet

2. Too long dry hopping - Brings grassy notes

3. Oxidation - Minimize oxygen contact!

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