18 Best IPA Recipes with Ingredients & Procedure

An IPA is one of the famous beer brands worldwide that people love. Did you know it is easy to brew an IPA at your home? What do you need to come up with one?

Below are several recipes for different IPAs. You can choose either and try out your favorite drink.

What to consider when choosing the best IPA recipe

 

One of the most important things you should consider before brewing your IPA beer, is understanding the IPA style.

There are several IPAs, and different people prefer different styles. Therefore, you need to categorize and select your favorite style then go ahead looking for the recipe.

New England IPA (Neipa) recipe (OG-1.062, FG-1.011, IBU-56, ABV-6.6%) NEIPA Recipe

Ingredients (19L)

Malts/ grains

  • 4.1 kg US row malt
  • 0.91 kg UK malt
  • 0.45 kg chipped wheat
  • 340.0 g chipped oats

Hops schedule

  • 13.0 AAU Amarillo hops-first wort hops
  • 43.0 g Amarillo hops-0 min
  • 28.0 g Citra hops-hop stand
  • 28.0 g Galaxy TM hops-hop stand
  • 28.0 g Mosaic hop-hop stand

Dry hops

  • 85.0 g Citra hop
  • 43.0 g GalaxyTM hops
  • 43.0 Mosaic hops

Yeast

  • GigaYeast GY054

Primer

  • 0.75 cup of corn sugar

Method

  1. Make ready your water, weigh your hops, and grind the grains. Add to the water 1/4 teaspoon 10% phosphoric acid. Add 1/4 teaspoon calcium sulfate and 3/4 teaspoon calcium chloride.
  2. Add all your grains to water and heat to around 670C for 1 hour. Raise the temperature to 760C to allow ingredients to mash-out. Sparge the grains until you collect 25 liters of wort.
  3. Boil the wort for 1 hour 15 minutes while adding the hops as the recipe indicates. Add the first hops before lautering. You will add 0 min hops after turning off the heat. Stir gently, then allow to cool to 820C. Add hop stand hops, then leave it for 25 minutes.
  4. Cool to 180C, then put to your fermenter.
  5. Ventilate, then add the yeast. Start the fermentation process at 180C and allow the temperature to rise slowly. Combine the dry hops, then divide them into three equal sections.
  6. Add the first portion after two days, and the second portion after fermentation is complete. You will add the third portion three days after complete fermentation.
  7. Remove the dry hops after three days.
  8. Rack or keg your beer and carbonate to 3.0 volumes. Do not refine the beer.

Hazy IPA recipe (Extract) (OG-1.057, FG-1.012, IBU-77, ABV-5.9% )

Ingredients(20.8L)

Hazy IPA Recipe

Malts

  • 4.1 kg liquid malt, Pilsner
  • 680 g oat malt
  • 227 g naked oats
  • 14 g warrior, 16% alpha acid at 1/2 an hour
  • 57 g Citra, 11% Alpha acid plus mosaic, 12.5% alpha acid for 25 minutes at 770C.
  • at 57 g Citra, 11% alpha acid plus mosaic, 12.5% alpha acid on the third day of fermentation for seven days.
  • Yeast(Wyeast 1318 London 111)

Method

  1. Heat 4.7 liters of water at 740C, then steep the grains inside for 25 minutes. Add another 4.7 liters (770C) water to the grains to rinse. Add the remaining 3.8 liters of water, then bring to a boil.
  2. Remove your vessel from the heat, then add 1/4 kg malt extract. Dissolve, then bring the equipment back to a boil. Add the warrior hops.
  3. Wait for 25 minutes, remove the equipment from the heat, and add the 3/4kg malt extract.
  4. Boil the wort for 10 minutes, then cool to 770 Stir the wort thoroughly till it forms a whirlpool.
  5. Add the mosaic and Citra hops, steep for 25 minutes, then chill the wort to 190
  6. Ventilate the wort, add yeast, then ferment at 190C for at least three days.
  7. Add your dry hops to the beer and let it ferment for seven days.
  8. Rack, carbonate, then serve your beer. Please consume the beer within a month.

Black IPA recipe (OG-1.071 FG-1.101, IBU-53, ABV-7.0%)

Black IPA Recipe

Ingredients (19L batch)

Grains

  • 4.5 kg pale malt
  • 363.0 g flaked rye
  • 226.8 g crystal
  • 226.8 g chocolate wheat
  • 181.4 g carafa 111

Method

  1. Weight out all your grains and grind.
  2. Mash at 650C for one hour. Do not sparge.
  3. Add your grain basket, then mash in.
  4. Stir the mash thoroughly to break any clumps.
  5. Add in the hops at different times according to the recipe.
    • 5 g Columbus, at 60 minutes
    • 17 g centennial at 45 minutes
    • 17g centennial at 30 minutes
    • 17g cascade at 15 minutes
    • One tablet whirlfloc at 5 minutes
    • 17 g cascade at 5 minutes.
  6. Ferment with US-05 yeast for two weeks at room temperature.

Citra IPA recipe (OG-1.060, FG-1.014, IBU-118.2, ABV-6.1%)

Citra IPA Recipe

Ingredients(19L)

Malt

  • 3.6 kg pale liquid
  • 454 g crystal 10
  • 227 g Munich

Hops schedule

  • Citra- 28 g at 60 minutes
  • Citra- 28 g at 30 minutes
  • Citra- 28 g at 15 minutes
  • Citra- 57 g at 0 minutes
  • Citra- 57 g at dry hop

Method

  1. Bring to a boil 19 liters of water to 770 Add the grains and leave for 30 minutes to allow them to steep.
  2. Allow the malt to boil again up to 820
  3. Add 1/4 of the malt extract.
  4. Boil for 1 hour. Add the hops following the schedules.
  5. Cool the wort, then add the remaining 3/4 malt extract.
  6. Add one packet of US-05 yeast.
  7. Ferment at 200C for two weeks.
  8. Add the remaining hops, then dry hop.
  9. Leave for one week, then keg your beer.

Citrus IPA Recipe

Citrus IPA Recipe

Ingredients(All grain, 19L)

Malt

  • 2-Row malt-2.72kg
  • Pale ale malt-1.81kg
  • Crystal 45 malt-0.45 kg
  • Dextrine malt-227 g
  • Corn sugar-227 g

Hops schedule

  • Cascade- 28 g at 60 minute
  • Chinook-28 g at 45 minutes
  • Cascade-42.5 g at 30 minutes
  • Irish moss-5ml at 10 minutes
  • Yeast nutrient-5 ml at 10 minutes
  • Cascade-14 g at 5 minutes
  • Lemon zest-7g at 5 minutes
  • Ground juniper berries-7 g at 5 minutes
  • Cascade-28 g at dry hop, seven days

Method

  1. Heat water to 650C, then mash in all the grains.
  2. Allow boiling for one hour.
  3. Add the hops according to the specified schedules.
  4. Add the Wyeast 1056 American Ale yeast, then ferment for two weeks.
  5. Rack, carbonate then bottle your beer.

Sour IPA recipe( OG-1.077, FG-1.025, IBU-30, ABV-7%)

Sour IPA Recipe

Ingredients(all-grain, 19 liters batch size)

Yeast

  • Omega British Ale
  • Omega Lactobellus Blend

Malt

  • Golden promise-3.9 kg
  • Malted oats-635 g
  • Flaked oats- 590 g
  • Unmalted wheat-590 g
  • Acidulated malt- 96 g

Hops schedule

  • Lactose- 35 g at 10 minutes
  • Citra, 12% alpha acidic- 37 g for 5 minutes at second whirlpool
  • El-dorado, 15% alpha acidic-37 g for 5 minutes at second whirlpool.
  • Chinese cassia bark- 11 g for 5 minutes at second whirlpool
  • Citra, 12.2% alpha acidic-77g for five days at dry hop
  • El Dorado, 15% alpha acidic- 77g for five days at dry hop
  • Chinese cassia bark-20 g for five days at dry hop
  • Vanilla beans-7g for five days
  • Blackberries-4.1 kg for five days

Method

  1. Mash your grains for 45 minutes at 680C Sparge to get at least 23 liters of wort. Boil for one hour. Remove the equipment from the heat. Stir to dissolve the lactose.Bring to a boil for 10 minutes.
  1. Pre-acidify your wort to 4.5 pH level, then chill to 350C Add the lactobacillus blend. Do not drop the temperature to below 240C.
  2. Once you obtain a pH of around 3.3, raise the temperature to 820C Add hops following the schedules. Dissolve to get a second whirlpool, then let it rest for 15 minutes.
  3. Cool the wort to around 190C Ventilate, then pitch the British ale yeast.
  4. Leave the wort at 200C for 24 hours until you see fermentation signs. Let the temperature rise to 210C, then continue dry hopping.
  5. Once you add blackberries and vanilla, let the berries ferment at 210C

Rack, carbonate, then bottle your drink. Check the link for more information on hoppy sour IPA.

Riverwards IPA Recipe(OG-1.061, FG-1.012, IBU-28, ABV-6.4, SRM-3)

Riverwards IPA Recipe

Ingredients(19 liters batch)

Malts

3-row pale malt-5 kg

White wheat malt-0.64 kg

Chipped oats-0.64 kg

Hops schedules

Columbus, 17% alpha acidic-7 g(first hop)

Amarillo hops, 8.9 alpha acidic-35 g- at 5 minutes

Citra, 14.5% alpha acidic-35 g at 5 minutes

Hop stands

Amarillo-35 g

Cita-35 g

Dry hops

Amarillo-71 g

Citra-71 g

Simcoe- 71 g

Yeast nutrient-1/2 teaspoon at 15 minutes

Irish moss-1 teaspoon, at 15 minute

Corn sugar- 2/3 cup

GigaYeast GY054

Method

  1. Grind the grains, then mash up to 660C and leave for one hour.
  2. Sparge the grains with 770C water, then add your first hop wort.
  3. Collect around 26.4 liters of wort, then bring it to a boil.
  4. Add Irish moss at 15 minutes.
  5. Add Citra and Amarillo hops at 5 minutes.
  6. After the wort has boiled for one hour, chill to 850
  7. Add the hop stands. Close the vessel and allow the wort to stand for 45 minutes.
  8. Cool the wort to 210C, then pitch the yeast, and ferment at the same temperature for two weeks
  9. Dry hop and leave it for five days.
  10. Rack, carbonate, then bottle.

Peachtree IPA recipe,(OG-1.062, FG-1.011, IBU-67, ABV-6.6%)

Peachtree IPA recipe

Ingredients

Malts

  • row pale-5.3 kg
  • Munich-0.36 kg
  • Crystal-0.25 kg
  • Crystal-0.36 kg

Hops schedule

Nugget hops, 13% alpha acidic-35 g at 5 minute

Simcoe hops, 13% alpha acidic-35 g at 5 min

Amarilo hops-35 g at 0 minute

Citra hops-35 g at dry hop

Yeast nutrient-1/2 teaspoon at 15 minutes (Wyeast 1056))

Corn sugar-2/3 cup

Method

  1. Bring to a boil 17 liters of strike water. Mash your grains at 680 Allow the wort to rest for 1 hour.
  2. Sparge the grains to collect at least 26.4 liters of wort. Bring to a boil for one hour.
  3. Add the hops following the schedules.
  4. Turn off the heat, then add Amarillo hops. Chill your wort to 200C, then add yeast.
  5. Leave to ferment at 20C for two weeks, then dry hop five days.
  6. Rack, carbonate, then bottle.

Simtra mosalaxy IPA recipe(OG-1.101, FG-1.001, ABV-7.0%, IBU-80.0%)

Simtra mosalaxy IPA recipe

INGREDIENTS (19 liter batch)

Malts

Fawcett dark crystal malt-0.22kg

Muntons crystal malt-0.22kg

Muntons Maris otter malt blend-6.12 kg

Weyermann caramber malt-0.22kg

Hops schedule

Citra hops, 13% alpha acidic- 28 g, first wort hop

Simcoe hops, 14.0 alpha acids- 28 g, first wort hop

Citra hops, 13% alpha acids- 28g, at 10 minutes

Galaxy hops, 16.1% alpha acids- 28 g at 5 minute

Hop stands

Topaz hops- 28 g

Mosaic hops- 28 g

Galaxy hops- 28 g

Citra hops- 28 g

Simcoe hops- 28 g

Dry hops

Galaxy hops- 28 g

Citra hops- 28 g

Simcoe hops- 28 g

Mosaic hops- 28 g

Yeast

Sofate US-O5

Corn sugar- 3/4 cup

Method

  1. Mash your grains at 6080C strike water. Allow resting for one hour.
  2. Sparge the grains, then collect 28.4 liters wort while adding the first wort hops.
  3. Bring to a boil for one and a half hours at 660C, then add the hops following the schedules.
  4. Chill your wort to 660 Add hop stands and allow the wort to rest for 55 minutes.
  5. Chill to 200C, then pitch the yeast. Ferment at the same temperature for two weeks.
  6. Dry hop your beer for fourteen days in a secondary vessel.
  7. Rack, carbonate, then bottle your beer.

American IPA recipe(IBU-more than 100, ABV-7.2%, SRM-8, OG-1.071, FG-1..017)

American IPA recipe

Ingredients (19L batch)

Malts

2-row pale malt-6.1 kg

Carapils malt-0.64 kg

Crystal malt-0.64 kg malt

Hops schedule

Simcoe hops, 13.1% alpha acids-28 g at 90 minutes.

Simcoe hops, 13.1% alpha acids-28 g at 30 minutes.

Columbus/Zeus, 15.6% alpha acids-14 g at 30 minutes.

Simcoe hops, 13.1% alpha acids-21 g at 15 minutes.

Columbus/Zeus, 15.6% alpha acids-21 g at 15 minutes.

Cascade hops, 5.50% alpha acids-28 g at 10 minutes.

Columbus/zeus hops- 14 g at 0 minute

Simcoe hops-14 g at 0 minute

Dry hops

Amarillo-14 g

Centennial- 14 g

Columbus/Zeus-14 g

Simco-14 g

Priming

Corn sugar-3/4 cup

Yeast

Wyeast 1056

Method

  1. Make a liquid starter a day before brewing.
  2. Mash the grains with 19.5 liters of water at 670C and let them rest for one hour.
  3. Sparge your grains with water at 770
  4. Collect around 26.4 liters of wort. Bring to a boil.
  5. Add the first hop and let it boil for 90 minutes.
  6. Add the others following time schedules.
  7. Chill the wort, then add yeast and allow it to ferment for two weeks.
  8. Dry hop for five days.
  9. Ventilate, carbonate, then keg.

Klaus brau’s kitchen sink IPA Recipe(OG-1.061, FG-1.014, IBU-67.2, ABV-6.3%)

Klaus brau's kitchen sink IPA

Ingredients(19L Batch)

Malts

3-row pale malt-3.18 kg

Optic pale ale malt-1.60 kg

Crystal malt-0.28 kg malt

Vienna malt-1.33kg

Hops schedule

Magnum hops, 14.0% alpha acids-28 g at 60 minutes.

Centennial hops, 10.0% alpha acids-14 g at 30 minute

Centennial hops, 10.0% alpha acids-14 g at 15 minute

Cascade hops, 7.1% alpha acids-14 g at 5 minutes.

Centennial hops-14 g at 0 minute

Cascade hops-14 g at 0 minute

Dry hops

Amarillo-14 g

Centennial- 14 g

Cascade-14 g

Simcoe-14 g

Priming

Corn sugar-3/4 cup

Yeast

White Labs WLP001

Method

  1. Make a liquid starter a day before brewing if you are using a fluid strain.
  2. Mash the grains with 19.5 liters of water at 670C and let them rest for one hour.
  3. Sparge your grains with water at 770 Add water if necessary,
  4. Collect around 26.4 liters of wort. Bring to a boil.
  5. Add the first hop and let it boil for 90 minutes.
  6. Add the others following time schedules.
  7. Chill the wort, then add yeast and allow it to ferment for two weeks.
  8. Dry hop for five days.
  9. Ventilate, carbonate, then bottle your beer.

The Double IPA Recipe(OG-1.078, FG-1.011, IBU-85.1, ABV-8.6%)

The Double IPA Recipe

Ingredients(19L)

Malts

Base malt-4.4 kg

Vienna malt- 467 g

Dextrin malt- 340 g

Corn sugar- 227 g

Hops schedule

CTZ, 15.6% alpha acid -28 g at 90 minutes

Chinook 12.8% alpha acids -28 g at 30 minutes

Centennial, 9% alpha acids- 28 g at 15 minutes

Simcoe, 11.35% alpha acids- 28 g at 15 minutes

Citra, 12.7% alpha acids- 28 g at 0 minutes

Citra-85 g at dry hop

Centennial-85 g at dry hop

Yeast

Wyeast 1056

Method

  1. Mash your grains for one hour at 660
  2. Allow the wort to boil for one and a half hours.
  3. Add in the hops following the schedules.
  4. Chill to 180C, then pitch your yeast.
  5. Raise the temperature to 200C and allow your wort to ferment for two weeks.
  6. Dry hop, then leave it for five days.
  7. Carbonate then bottle.

Red IPA recipe(OG-1.061, FG-1.015,IBU-72, ABV-6.0%)

Red IPA recipe

Ingredients(19L)

Malt

Carafa special 1- 113 g

fawcett crystal- 227g, 45 L

Fawcett crystal-227 g 120 L

Munich malt- 454.1 g

Marris otter malt- 4.0 kg

Hops schedule

Simcoe, 10.1% alpha acids- 28 g at 45 minutes

Simcoe, 10.1% alpha acids- 28 g at 20 minutes

Simcoe, 10.1% alpha acids- 28 g at 5 minutes

centennial, 9.2% alpha acids- 28 g at 5 minutes

Yeast

Wyeast 1007/German ale

Method

  1. Grind the grains, then mix with 12.7 liters strike water at 730 Mash to 67OC, then rest for one hour.
  2. Recirculate, then put the wort into your brewing equipment.
  3. Sparge your grains with 14.7 liters till you obtain 23 liters of wort.
  4. Boil the wort for one hour. Add hops according to the schedules.
  5. Chill the wort to 160C, then aerate.
  6. Peach your yeast, then ferment at 180C for one week.
  7. Raise the temperature to 200C and allow the wort to rest for seven days.
  8. Crash your beer to 20
  9. Carbonate then bottle.

Imperial IPA recipe( OG-1.088, FG-1.102 ,ABV7.5% IBU-100+)

Imperial IPA recipe

Ingredients (19L)

Malts

2-row malt- 15.6 oz

Victory malt- 0.5 0z

Crystal 120L malt- 0.5 oz

Hops schedule

Columbus- 1.25 oz at 60 minutes

Centennial- 1.25 oz at 30 minutes

Simcoe- 2 oz at 10 minutes

Centennial- 2 oz at 10 minutes

Simcoe-4 oz dry hop

Yeast

Wyeast 1056

Method

  1. Mash 16.5 ounces of grain to 670C of 19 liters of water. Stir consistently to prevent the formation of clumps.
  2. Cover your mash and allow to heat to 770C for one hour.
  3. Sparge the grains and bring the wort to a boil as you add the hops following the schedules.
  4. Chill to around 180C, then add yeast. Ferment for seven days at 200
  5. Transfer the wort to a secondary vessel, then dry hop for seven days.
  6. Carbonate then bottle.

Tropical IPA recipe(OG-1.001, F-1.010, ABV-6.5% IBU-35)

Tropical IPA recipe

Ingredients (19L)

NZ hops- 140 G

Black rock amber- 1.8 kg

Black rock lager- 3.5 kg

US-05 yeast-11.5 g

Method

  1. Dissolve 5.2kg of wort to 1.5 liters of boiling water in your brewing equipment.
  2. Add strike water to 23 liters. You will achieve a temperature of 200
  3. Pitch your yeast at the same temperature, then ferment for two weeks.
  4. Dry hop for five days, then chill to 30C for two days.
  5. Carbonate then keg.

Session IPA recipe(OG-1.035, FG-1.040, ABV-3.9%, IBU-35)

Session IPA recipe

Ingredients (19L)

Malts

2-row Pilsner- 6 lbs

Flaked barley- 12.8 oz

Flaked oats- 12.8 oz

Flaked wheat- 12.8 oz

Hops

Mosaic hops, 12.25% alpha acid-56 g

Mosaic hops-28 g-dry hop

Yeast

London Ale

Method

  1. Mash the grains at 660C for an hour.
  2. Raise the temperature, then add the hops in a whirlpool. Chill to about 200
  3. Add yeast, then ferment at 190C for a week.
  4. Dry hop for three days.
  5. Carbonate then keg.

New Zealand IPA recipe(OG-1.050, FG-1.013, IBU-42, ABV-4.9%)

New Zealand IPA recipe

Ingredients(19L)

Malts

91% American ale

6% crystal ale

6% toffee

Hops schedule

Pacific jade at 60 minutes

NZ cascade, 10% alpha acid at 30 minutes

2g/L NZ cascade at 15 minute

2G/L Nelson Sauvin at 1 minute

Yeast

US-05

Dry Hops

2.3 g cascade

1.1 g motueka

1.1 g Nelson Sauvin

Method

  1. Mash the grains with 13.7 liters strike water at 670C for an hour.
  2. Recirculate and sparge the grains for 20 minutes at 770
  3. Add water if necessary, to obtain 28 liters of wort. Boil for an hour.
  4. Add hops following the schedules.
  5. Chill to 200C, then add yeast. Ferment at 180C for a week. Remember to aerate
  6. Dry hop for four days.

White IPA recipe(OG-1.064, FG-1.017, IBU-48.1, ABV-6.66%)

White IPA recipe

Ingredients (19L)

Malts

Pilsner- 2.7 kg

Flaked wheat- 2.3 kg

Melanoidin- 228 g

Acidulated malt- 228 g

Hops schedule

Pacific Jade, 13.1% alpha acid- 14 g at 60 minutes.

Pacific Jade, 13.1% alpha acid- 36 g at 10 minutes.

Pacific Jade, 13.1% alpha acid- 22 g at whirlpool

Amarillo-28 g at whirlpool

Yeast

Wyeast 3944

Method

  1. Grind your grains, then mix with 14.2 liters of strike water at 730 Mash to 670C and allow to rest for 90 minutes.
  2. Recirculate till your wort is clear—runoff your wort into a brewing kettle.
  3. Sparge your grains with 14.2 liters to obtain 22.9 liters of wort.
  4. Bring to a boil for an hour. Add the hops following the schedules.
  5. Chill to around 190C, then pitch the yeast and ferment for five days.
  6. Raise the temperature to 220C till fermentation is complete.
  7. Carbonate and bottle.

Important notes to put in place while brewing an IPA

Some of the things you should not forget are.

  1. Sanitize all your equipment.
  2. Follow all the hops schedules provided.
  3. Do not overheat or under-heat your ingredients. Have clear boiling points.
  4. Stir the mash always to break up clumps.

What Is IPA Beer?

What Is IPA Beer

Before going further into the IPA beer recipe, first, you should know what IPA beer is. IPA (India pale ale) is a beer style with various categories. Generally, IPA beer contains 4.5% to 17.2% alcohol, and if we talk about bitterness, it ranges from 25 to 120 IBU (International Bitterness Unit).

Is IPA beer good for you?

 

To know if IPA is right for you or not, you must know some Pros & Cons of India pale ale (IPA). Pros and cons will help you learn whether you should go for IPA or not.

Pros

Some of the fantastic benefits of drinking IPA are as follows:

  • IPA beer is an excellent source of Silicon, which is healthy for your bones.
  • IPA beer can fight inflammation because of the presence of bitter acids in it.
  • If you reasonably consume beer, it can prevent the formation of kidney stones.
  • It can reduce the amount of fat in your liver.

Cons

No doubt, IPA beer has many benefits, but on the other hand, if you consume beer more than the safe limit, you can cause trouble for yourself. Some of the disadvantages of drinking IPA are as follows:

  • If you drink a higher amount of IPA beer, you can feel trouble breathing.
  • While drinking beer, make sure you control your emotions because it can cause trouble in managing your feelings.
  • If you have diabetes, IPA beer may reduce sugar levels in your blood.

History of IPA beer

History of IPA beer

In the 1780s, a famous brewer from London named Hodgson sent the intensely hopped beer, October ale, to British Empire in the east. The high temperature of India was not suitable for the proper brewing of the beer. So, Hodgson was the first one to provide the prototype of the IPA beer.

After some time, some other brewers started making this type of beer, and IPA came into existence.

To know the detailed history of IPA beer, Click here.

Understanding the Style Guide of IPA Beer

For making your beer, you need to know what are the style guides of beer. The style guide includes a quantity of Alcohol, Color, Malts, Hop, ABV, IBU, etc.

If you want to brew your beer, you need to understand the style guide of the beer. To create a beer with a fantastic aroma and taste, you must have proper knowledge and brewing tactics. Simple brewing is not enough for Indian pale ale Beer. Your brewing must be according to the style guide by the Beer Judge Certification Program.

The Purpose of the Beer Judge Certification Program is to make sure the following things:

  • The brewer has a proper understanding and knowledge of beer styles and ingredients.
  • Recognition of different styles, tastes, and evolving process of beer.
  • Brewer has an understanding of different tools and methods of beer brewing.

To learn more about the Beer Judger certification program, visit here.

Categories of IPA Beer

Categories of IPA Beer

We’ve discussed some of the IPA beer styles, but that’s not the end of the story. These styles are further divided into various categories. Some of the categories are given below for you:

  • American IPA Essential – This style of beer comes in red, Pale gold, and copper color. The range of alcohol by volume varies from 6% to 7.5%.
  • English IPA Essential – This style of beer comes in amber and light copper color. The range of alcohol by volume varies from 5% to 7.5%.
  • Imperial IPA Essential – Just like English IPA, the color of this beer is also medium amber and light copper. The range is also the same as English IPA. The only difference is its hopping style.
  • Black IPA Essential – The color of this style of beer is mostly dark brown and black. The range of alcohol varies from 5% to 10% ABV.
  • Rye IPA Essential – The presence of alcohol by volume ranges from 4% to 7% in this style of IPA beer. You will find this beer in amber, brownish, and mahogany color.
  • If you want to know more about these categories Of IPA beer, click here.

Conclusion

You can make any IPA so long as you have the necessary ingredients.

The primary importance is to follow your recipe.

Do not jump a step if you are not an expert. Anyway, you are free always to try out new flavorings of your best IPA.

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