As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Pale Wheat Malt
Crisp Crystal 100 (Extra Light) Malt
Crisp Lager Malt (Europils)
Crisp Best (Pale) Ale Malt

Total Grain Bill 6060g

Celeia – BarthHaas® Pure Hop Pellet (120 grams)
Cascade – BarthHaas® Pure Hop Pellets (170 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 20
Original Gravity: 1.066
Final Gravity: 1.009
ABV %: 7.3
IBU: 54
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 65
Length (mins) (Step 1): 60

Mash notes: Water: No information was provided but the style usually calls for a water profile that favours sulphate over chloride. Target a mash pH of 5.3pH

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

US Cascade 50g/1.76oz @ 60 minutes

Whirlpool / hop stand:

Whirlpool (for 20 mins at Post Boil)

US Cascade 70g/2.46oz @ 0 minutes
Styrian Goldings 70g/2.46oz @ 0 minutes

Yeast: Not Included – Choose from selection above
Fermentation temperature/steps: Recommended recipe yeast – Pitch one smack pack (125ml) of Wyeast 1469 West Yorkshire Ale yeast. Ferment at 20°C/68°F until gravity is stable then dry hop

Secondary additions:

Dry Hops (add at the end of fermentation)

US Cascade 50g/1.76oz
Styrian Goldings 50g/1.76oz

At the dry hops at ambient temperature for 24 hours then crash cool the beer.

Comments:

The Manhattan Brewing Company – India Pale Ale

Garrett Oliver is the Brewmaster at New York’s Brooklyn Brewery, where he has worked since 1994. Oliver has written numerous books on beer and brewing and is one of the most decorated and recognised people in the profession. Just before joining Brooklyn Brewery, in his role as Brewmaster at The Manhattan Brewing Company, Oliver was invited to talk at a conference on India Pale Ale, hosted by the British Guild of Beer Writers in London on 21st May 1994. Garrett brewed a beer for sampling during his talk on the “The USA Revival of IPA” and it wowed attendees, who hadn’t sampled anything quite like it before. The beer was loaded with punchy American Cascade and dry hopped in the cask for added aroma.

It is likely this recipe went on to inform that of Brooklyn’s East India Pale Ale and many other beers that were inspired by it.

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