phildo79
Member
Sunsphere IPA
IPA-homebrew-recipe2017
Chase Wilson of Nashville, TN won a gold medal in Category #16: American IPA during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Wilson’s American IPA was chosen as the best among 436 entries in the category.
To see other winning homebrew recipes from the 2017 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Sunsphere IPA | American IPA
INGREDIENTS
For 5 gallons (18.9 L)
5.5 lb (2.49 kg) Maris Otter pale malt
2.75 lb (1.25 kg) two-row malt
1.5 lb (0.68 kg) flaked oats
1 lb (0.45 kg) wheat malt
1 lb (0.45 kg) Munich malt
0.5 lb (227 g) Victory malt
0.5 oz (14 g) Mosaic hops, 13.7% a.a. (FWH)
1 oz (28 g) Mosaic hops, 13.7% a.a. (15 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (10 min.)
1 oz (28 g) Eureka hops, 17.3% a.a. (5 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (0 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (dry hop round 1)
1 oz (28 g) Mosaic hops, 13.7% a.a. (dry hop round 1)
1 oz (28 g) Eureka hops, 17.3% a.a. (dry hop round 1)
2 oz (57 g) Mosaic hops, 13.7% a.a. (dry hop round 2)
3 oz (85 g) Eureka hops, 17.3% a.a. (dry hop round 2)
2 packs Wyeast 1450 Denny's favorite ale yeast
1 tablet Whirlfoc
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.009
DIRECTIONS
Mash at 153°F (67°C) for 60 minutes.
Primary Fermentation: 19 days at 64°F (18°C).
13 Mile IPA
IPA-homebrew-recipe2005
Dan Humphrey of Rockford, MI won a gold medal in Category #14: India Pale Ale (IPA) during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Humphrey’s India Pale Ale (IPA) was chosen as the best among 255 final round entries in the category.
To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
13 Mile IPA | English IPA
INGREDIENTS
For 6 Gallons (22.7 L)
13.0 lb (5.9 kg) Golden Promise malt
0.5 lb (227 g) 80° L crystal malt
0.5 lb (227 g) flaked wheat
0.5 lb (227 g) dextrin malt
0.5 lb (227 g) torrified barley
1.0 oz (28 g) E.K. Goldings pellet hops, 6.6% a.a. (FWH)
3.0 oz (85 g) Chinook pellet hops, 10.7% a.a. (60 min.)
2.0 oz (57 g) E.K. Goldings pellet hops, 6.6% a.a. (15 min.)
2.0 oz (57 g) Fuggles pellet hops, 4.9% a.a. (0 min.)
1.0 oz (28 g) Amarillo pellet hops, 7.3% a.a. (dry)
White Labs WLP002 ale yeast (1 qt)
SPECIFICATIONS
Original Gravity: 1.064
Final Gravity: 1.018
ABV: 6.04%
DIRECTIONS
Mash grains at 152° F (67° C) and hold for 60 minutes.
Primary fermentation for 10 days at 70° F (21° C) in glass.
Secondary fermentation for 2 weeks at 70° (21° C) in glass.
Forced CO2 to carbonate.
Hop Burst IPA
National Homebrew Competition2018
Remi Bonnart of Fort Collins, CO won a silver medal in Category 16: American IPA during the 2018 National Homebrew Competition Final Round in Portland, OR. Bonnart’s American IPA earned 2nd place among 368 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Hop Burst IPA | American IPA
INGREDIENTS
For 6.5 gal (24.6 L)
12 lb Pale Ale malt (2-row)
1.1 lb Coconut Sugar (pale)
1.5 lb White Wheat malt
0.5 oz Hop Blend*, 12.8% a.a (fwh)
1 oz Hop Blend*, 12.8% a.a. (15 min)
2 oz Hop Blend*, 12.8% (10 min)
3.5 oz Hop Blend*, 12.8% a.a. (5 min)
1 oz Hop Blend*, 12.8% a.a (0 min)
1 oz Citra (cryo), 23.6% a.a. (0 min)
1 oz Ekuanot (cryo), 25.5% (0 min)
1 oz Mosaic (cryo), 22.1% a.a. (0 min)
1 oz Simcoe (cryo), 23.6% a.a. (0 min)
1 oz Citra (cryo), 23.6% a.a. (dry hop - 5 days)
1 oz Millennium (cryo), 29% a.a. (dry hop - 5 days)
1 oz Mosaic (cryo), 22.1% a.a. (dry hop - 5 days)
1 oz Simcoe (cryo), 23.6% a.a. (dry hop - 5 days)
1 Whirlfoc Tablet (10 min)
1 tablet Servomyces yeast nutrient (10 min)
Brewster's BRY96 American Ale (cultured from a slant; 1L starter)
Fort Collins, CO tap water supplemented with 2 tsp. gypsum
*The hop blend is made up of equal parts Apollo, Citra, Mosaic and Simcoe hops.
SPECIFICATIONS
Original Gravity: 1.066
Final Gravity: 1.013
ABV: 7%
IBU: 74
SRM: 7
DIRECTIONS
Single step mash at 145° F for 60 minutes. Mash out at 168° F for 5 minutes. Sparge with 170° F water for 45 minutes. Allow 0 minute hops to rest for 5 minutes before cooling.
Ferment at 68° F for 3 weeks until terminal gravity is reached, dry hopping for the last 5 days. Keg and force carbonate to ~2.5 volumes CO2.
Daniel’s American IPA
National Homebrew Competition2018
Daniel Bryg of Brooklyn, NY won a bronze medal in Category 16: American IPA during the 2018 National Homebrew Competition Final Round in Portland, OR. Bryg’s American IPA earned 3rd place among 368 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Daniel’s American IPA | American IPA
INGREDIENTS
For 5.5 US gallons (20.8 L)
7 lb 2-row malt
3 lb Maris Otter
3 lb Vienna malt
0.5 lb Carapils
1 oz Centennial, 7.8% a.a. (5 min)
1 oz Simcoe, 13.6% a.a. (0 min)
1 oz Columbus, 14.5% a.a. (dry hop, 4 days into fermentation)
1 oz Centennial, 7.8% a.a. (dry hop, 4 days into fermentation)
1 oz Amarillo, 7.8% a.a. (dry hop, 4 days into fermentation)
1 oz Simcoe lupulin powder, 23.8% a.a. (dry hop, 4 days into fermentation)
1 oz Mosaic lupulin powder, 24.1% a.a. (dry hop, 4 days into fermentation)
1 oz Amarillo, 7.8% a.a. (dry hop, 15 days into fermentation)
1 oz Simcoe lupulin powder, 23.9% a.a. (dry hop, 15 days into fermentation)
1 oz Mosaic lupulin powder, 25.6% a.a. (dry hop, 15 days into fermentation)
0.25 oz Polaris, 18.4% a.a. (dry hop, 15 days into fermentation)
1 pckg Omega OYL-052 DIPA yeast (1.3L starter)
Spring water (see instructions for target water profile)
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.010
ABV: 6%
IBU: 200
SRM: 5.5
DIRECTIONS
Target Water Profile:
Calcium 66ppm
Magnesium 21ppm
Sulfate 90ppm
Sodium 4ppm
Chloride 102ppm
Bicarbonate 27ppm
Saccharification rest at 151° F for 1 hour. Continuous vorlauf for 15 minutes. Boil for 60 minutes.
Primary fermentation starting at 65° F and raised to 70° F by the 4th day. Then dry hop in primary. Dry hop again 15 days into fermentation.
Keg 20 days after brew day. All dry hopping pellets and powder go loose into the fermenter. Because of ongoing fermentation, the hop material will rise to the surface so swirl gently twice a day while that occurs (don’t when fermentation is complete).
Sandy IPA 2016
For 6 US gallons
7 lbs 2 Row
7 lbs Pilsner
0.5 lbs flaked oats
0.5 lbs flaked rice
0.62 lbs acidulated malt
0.33 lbs torrified wheat
2 oz Columbus @ 60
1 oz Amarillo @ 0
1 oz Centennial @ 0
1 oz Simcoe @ 0
1 oz Amarillo steep 30
1 oz Centennial steep 30
1 oz Simcoe steep 30
1 oz Columbus @ dry hop
1.5 oz Simcoe @ dry hop
2 oz Mosaic @ dry hop
0.5 tsp DAP
Wyeast 1318 London Ale III yeast
OG: 1.077
FG: 1.020
Boil time: 60 minutes
Primary Fermentation: 14 days at 65 F
Treat RO water with 1.5 g CaCl, 5 g gypsum, and 0.5 g tablesalt
Mash at 144F for one hour. Add 0 minute hops at flameout and allow kettle wort to cool naturally to 170 F. Add the three 0 min hops right at flameout and allow kettle wort to cool naturally to 170 F. Add the 3 steeping hops and hop stand for 30 minutes
Over the top 7 hop IPA – 2015
5 gallons
75 min boil
184.3 IBUs
6.9 SRM
1.072 OG
1.017 FG
8.5 lb Maris Otter
5 lb 2 row
1 lb White Wheat
0.5 lb Caravienne
4 oz Centennial @ 60
1 oz Cascade @ 10
1 oz Centennial @ 10
1 oz Homegrown hops @ 10
1 oz Willamette @ 10
0.5 oz Amarillo @ 10
0.5 oz Citra @ 10
0.5 oz Simcoe @ 10
1 oz Centennial dry hop 4 days
1 oz Citra dry hop 4 days
1 oz Simcoe dry hop 4 days
1 oz Willamette dry hop 4 days
Irish Moss
Yeast Nutrient
American Ale (WY1056)
Mash at 152 F
Filtered Chicago tap water with 2 tsp gypsum per 5 gallons
IPA-homebrew-recipe2017
Chase Wilson of Nashville, TN won a gold medal in Category #16: American IPA during the 2017 National Homebrew Competition Final Round in Minneapolis, MN. Wilson’s American IPA was chosen as the best among 436 entries in the category.
To see other winning homebrew recipes from the 2017 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Sunsphere IPA | American IPA
INGREDIENTS
For 5 gallons (18.9 L)
5.5 lb (2.49 kg) Maris Otter pale malt
2.75 lb (1.25 kg) two-row malt
1.5 lb (0.68 kg) flaked oats
1 lb (0.45 kg) wheat malt
1 lb (0.45 kg) Munich malt
0.5 lb (227 g) Victory malt
0.5 oz (14 g) Mosaic hops, 13.7% a.a. (FWH)
1 oz (28 g) Mosaic hops, 13.7% a.a. (15 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (10 min.)
1 oz (28 g) Eureka hops, 17.3% a.a. (5 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (0 min.)
1 oz (28 g) Citra hops, 11.1% a.a. (dry hop round 1)
1 oz (28 g) Mosaic hops, 13.7% a.a. (dry hop round 1)
1 oz (28 g) Eureka hops, 17.3% a.a. (dry hop round 1)
2 oz (57 g) Mosaic hops, 13.7% a.a. (dry hop round 2)
3 oz (85 g) Eureka hops, 17.3% a.a. (dry hop round 2)
2 packs Wyeast 1450 Denny's favorite ale yeast
1 tablet Whirlfoc
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.009
DIRECTIONS
Mash at 153°F (67°C) for 60 minutes.
Primary Fermentation: 19 days at 64°F (18°C).
13 Mile IPA
IPA-homebrew-recipe2005
Dan Humphrey of Rockford, MI won a gold medal in Category #14: India Pale Ale (IPA) during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Humphrey’s India Pale Ale (IPA) was chosen as the best among 255 final round entries in the category.
To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
13 Mile IPA | English IPA
INGREDIENTS
For 6 Gallons (22.7 L)
13.0 lb (5.9 kg) Golden Promise malt
0.5 lb (227 g) 80° L crystal malt
0.5 lb (227 g) flaked wheat
0.5 lb (227 g) dextrin malt
0.5 lb (227 g) torrified barley
1.0 oz (28 g) E.K. Goldings pellet hops, 6.6% a.a. (FWH)
3.0 oz (85 g) Chinook pellet hops, 10.7% a.a. (60 min.)
2.0 oz (57 g) E.K. Goldings pellet hops, 6.6% a.a. (15 min.)
2.0 oz (57 g) Fuggles pellet hops, 4.9% a.a. (0 min.)
1.0 oz (28 g) Amarillo pellet hops, 7.3% a.a. (dry)
White Labs WLP002 ale yeast (1 qt)
SPECIFICATIONS
Original Gravity: 1.064
Final Gravity: 1.018
ABV: 6.04%
DIRECTIONS
Mash grains at 152° F (67° C) and hold for 60 minutes.
Primary fermentation for 10 days at 70° F (21° C) in glass.
Secondary fermentation for 2 weeks at 70° (21° C) in glass.
Forced CO2 to carbonate.
Hop Burst IPA
National Homebrew Competition2018
Remi Bonnart of Fort Collins, CO won a silver medal in Category 16: American IPA during the 2018 National Homebrew Competition Final Round in Portland, OR. Bonnart’s American IPA earned 2nd place among 368 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Hop Burst IPA | American IPA
INGREDIENTS
For 6.5 gal (24.6 L)
12 lb Pale Ale malt (2-row)
1.1 lb Coconut Sugar (pale)
1.5 lb White Wheat malt
0.5 oz Hop Blend*, 12.8% a.a (fwh)
1 oz Hop Blend*, 12.8% a.a. (15 min)
2 oz Hop Blend*, 12.8% (10 min)
3.5 oz Hop Blend*, 12.8% a.a. (5 min)
1 oz Hop Blend*, 12.8% a.a (0 min)
1 oz Citra (cryo), 23.6% a.a. (0 min)
1 oz Ekuanot (cryo), 25.5% (0 min)
1 oz Mosaic (cryo), 22.1% a.a. (0 min)
1 oz Simcoe (cryo), 23.6% a.a. (0 min)
1 oz Citra (cryo), 23.6% a.a. (dry hop - 5 days)
1 oz Millennium (cryo), 29% a.a. (dry hop - 5 days)
1 oz Mosaic (cryo), 22.1% a.a. (dry hop - 5 days)
1 oz Simcoe (cryo), 23.6% a.a. (dry hop - 5 days)
1 Whirlfoc Tablet (10 min)
1 tablet Servomyces yeast nutrient (10 min)
Brewster's BRY96 American Ale (cultured from a slant; 1L starter)
Fort Collins, CO tap water supplemented with 2 tsp. gypsum
*The hop blend is made up of equal parts Apollo, Citra, Mosaic and Simcoe hops.
SPECIFICATIONS
Original Gravity: 1.066
Final Gravity: 1.013
ABV: 7%
IBU: 74
SRM: 7
DIRECTIONS
Single step mash at 145° F for 60 minutes. Mash out at 168° F for 5 minutes. Sparge with 170° F water for 45 minutes. Allow 0 minute hops to rest for 5 minutes before cooling.
Ferment at 68° F for 3 weeks until terminal gravity is reached, dry hopping for the last 5 days. Keg and force carbonate to ~2.5 volumes CO2.
Daniel’s American IPA
National Homebrew Competition2018
Daniel Bryg of Brooklyn, NY won a bronze medal in Category 16: American IPA during the 2018 National Homebrew Competition Final Round in Portland, OR. Bryg’s American IPA earned 3rd place among 368 entries in the category.
To see other winning homebrew recipes from the 2018 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
Daniel’s American IPA | American IPA
INGREDIENTS
For 5.5 US gallons (20.8 L)
7 lb 2-row malt
3 lb Maris Otter
3 lb Vienna malt
0.5 lb Carapils
1 oz Centennial, 7.8% a.a. (5 min)
1 oz Simcoe, 13.6% a.a. (0 min)
1 oz Columbus, 14.5% a.a. (dry hop, 4 days into fermentation)
1 oz Centennial, 7.8% a.a. (dry hop, 4 days into fermentation)
1 oz Amarillo, 7.8% a.a. (dry hop, 4 days into fermentation)
1 oz Simcoe lupulin powder, 23.8% a.a. (dry hop, 4 days into fermentation)
1 oz Mosaic lupulin powder, 24.1% a.a. (dry hop, 4 days into fermentation)
1 oz Amarillo, 7.8% a.a. (dry hop, 15 days into fermentation)
1 oz Simcoe lupulin powder, 23.9% a.a. (dry hop, 15 days into fermentation)
1 oz Mosaic lupulin powder, 25.6% a.a. (dry hop, 15 days into fermentation)
0.25 oz Polaris, 18.4% a.a. (dry hop, 15 days into fermentation)
1 pckg Omega OYL-052 DIPA yeast (1.3L starter)
Spring water (see instructions for target water profile)
SPECIFICATIONS
Original Gravity: 1.057
Final Gravity: 1.010
ABV: 6%
IBU: 200
SRM: 5.5
DIRECTIONS
Target Water Profile:
Calcium 66ppm
Magnesium 21ppm
Sulfate 90ppm
Sodium 4ppm
Chloride 102ppm
Bicarbonate 27ppm
Saccharification rest at 151° F for 1 hour. Continuous vorlauf for 15 minutes. Boil for 60 minutes.
Primary fermentation starting at 65° F and raised to 70° F by the 4th day. Then dry hop in primary. Dry hop again 15 days into fermentation.
Keg 20 days after brew day. All dry hopping pellets and powder go loose into the fermenter. Because of ongoing fermentation, the hop material will rise to the surface so swirl gently twice a day while that occurs (don’t when fermentation is complete).
Sandy IPA 2016
For 6 US gallons
7 lbs 2 Row
7 lbs Pilsner
0.5 lbs flaked oats
0.5 lbs flaked rice
0.62 lbs acidulated malt
0.33 lbs torrified wheat
2 oz Columbus @ 60
1 oz Amarillo @ 0
1 oz Centennial @ 0
1 oz Simcoe @ 0
1 oz Amarillo steep 30
1 oz Centennial steep 30
1 oz Simcoe steep 30
1 oz Columbus @ dry hop
1.5 oz Simcoe @ dry hop
2 oz Mosaic @ dry hop
0.5 tsp DAP
Wyeast 1318 London Ale III yeast
OG: 1.077
FG: 1.020
Boil time: 60 minutes
Primary Fermentation: 14 days at 65 F
Treat RO water with 1.5 g CaCl, 5 g gypsum, and 0.5 g tablesalt
Mash at 144F for one hour. Add 0 minute hops at flameout and allow kettle wort to cool naturally to 170 F. Add the three 0 min hops right at flameout and allow kettle wort to cool naturally to 170 F. Add the 3 steeping hops and hop stand for 30 minutes
Over the top 7 hop IPA – 2015
5 gallons
75 min boil
184.3 IBUs
6.9 SRM
1.072 OG
1.017 FG
8.5 lb Maris Otter
5 lb 2 row
1 lb White Wheat
0.5 lb Caravienne
4 oz Centennial @ 60
1 oz Cascade @ 10
1 oz Centennial @ 10
1 oz Homegrown hops @ 10
1 oz Willamette @ 10
0.5 oz Amarillo @ 10
0.5 oz Citra @ 10
0.5 oz Simcoe @ 10
1 oz Centennial dry hop 4 days
1 oz Citra dry hop 4 days
1 oz Simcoe dry hop 4 days
1 oz Willamette dry hop 4 days
Irish Moss
Yeast Nutrient
American Ale (WY1056)
Mash at 152 F
Filtered Chicago tap water with 2 tsp gypsum per 5 gallons
