A firm favourite here at The Malt Miller and a massive inspiration for all things brewing, mostly owing to one of Rob’s first home brewing books (  Radical Brewing )  Randy Mosher continues to be at the forefront of home brewing.  This classic IPA recipe, enhanced with one of the new breed of yeast strains that promote fruit flavours from hops. Classic IPA with a modern twist, a must try recipe.

Checkout the Grainfather recipe here Allowing Grainfather customers to upload the recipe directly to their machines.

Recipe care of Beer & Brewing 

New OG IPA

A restrained touch of caramel, firm bitterness, citrus-forward hops, and a pitch of thiol-promoting yeast all come together for a new spin on the classic American IPA.

---

Ingredients Included

Crisp Best (Pale) Ale Malt (3400 grams)
Crisp Lager Malt (Europils) (1600 grams)
Thomas Fawcett – Pale Crystal Malt (312 grams)
Crisp Vienna Malt (283 grams)
Crisp Crystal 240 (Dark) Malt (128 grams)
Cascade Pellets (108 grams)
Calypso T90 Hop Pellet (40 grams)
Chinook Pellets (28 grams)
WLP077 Tropicale yeast Blend – Thiol Releasing Non-GMO

---

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19
Original Gravity: 1.066
Final Gravity: 1.015
ABV %: 6.8
IBU: 65

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

MASH HOPS
54 g Cascade

KETTLE HOPS
54 g Cascade at 60 minutes
40 g Calypso at whirlpool for 30 mins

Secondary additions and timing:

DRY HOP
28g Chinook

Yeast: WLP077 Tropicale yeast Blend – Thiol Releasing Non-GMO
Fermentation temperature/steps: Ferment at 68°F (20°C) until complete and gravity has stabilized, then add dry hops for 3–5 days. Crash, remove or rack off sediment, package, and carbonate.