Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.065
Target FG 1.015
Est. ABV 6.5%
Bitterness 60 IBU
SRM 8
60 Minute IPA Clone Recipe – A classic continuous-hopped American IPA that delivers a powerful punch of citrus and pine aromas without excessive bitterness. It features a clean malt backbone and a balanced, crisp finish.
Fermentables
8 oz Caramel/Crystal Malt 40L(Steep for 30 minutes)
1 lb Light Dry Malt Extract – For gravity adjustment – Add with 15 minutes remaining
6.60 lbs Light Liquid Malt Extract – half at the start, the rest with 15 minutes remaining
Hops Schedule
0.05 oz Warrior (16% AA)@ 60 min
0.05 oz Simcoe (13% AA)@ 45 min
0.50 oz Amarillo (9% AA)@ 30 min
0.50 oz Centennial (10% AA)@ 15 min
0.50 oz Simcoe (13% AA)@ 0 min(Flameout)
Yeast
Wyeast 1056 American Ale – Produces a clean, neutral profile that allows hops to shine.
Instructions
1Steep the crushed 8 oz Caramel/Crystal Malt 40L in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°!
2Dissolve 3.3 pounds (50%) of the LME. Bring the wort to a boil and add 0.5 oz of the Warrior hops.
3With 45 minutes remaining, add 0.05 oz of the Simcoe hops.
4With 30 minutes remaining, add the 0.50 oz Amarillo hops.
5With 15 minutes remaining, add the 0.50 oz Centennial hops and a clarifier (Irish moss or whirfloc tablet).
6At flameout, add 0.50 oz Simcoe hops.
7Cool the wort rapidly to 80°F using an immersion chiller or ice bath.
8Transfer to a sanitized fermentation vessel and top off with cold water to reach 5.5 gallons.
9Aerate the wort thoroughly and pitch the yeast. Move to a temperature-controlled environment for primary fermentation.
Notes
Fermentation – Temperature: 67-70°F
Duration: 2 weeks primary – Allow to sit 2 to 5 days if gravity is not stable before bottling or kegging.
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
Ingredients
Fermentables
8 oz Caramel/Crystal Malt 40L(Steep for 30 minutes)
1 lb Light Dry Malt Extract – For gravity adjustment – Add with 15 minutes remaining
6.60 lbs Light Liquid Malt Extract – half at the start, the rest with 15 minutes remaining
Hops Schedule
0.05 oz Warrior (16% AA)@ 60 min
0.05 oz Simcoe (13% AA)@ 45 min
0.50 oz Amarillo (9% AA)@ 30 min
0.50 oz Centennial (10% AA)@ 15 min
0.50 oz Simcoe (13% AA)@ 0 min(Flameout)
Yeast
Wyeast 1056 American Ale – Produces a clean, neutral profile that allows hops to shine.
Directions
Instructions
1Steep the crushed 8 oz Caramel/Crystal Malt 40L in 2.5 gallons of water at 155°F for 30 minutes, then remove grains. Do not let the temperature exceed 170°!
2Dissolve 3.3 pounds (50%) of the LME. Bring the wort to a boil and add 0.5 oz of the Warrior hops.
3With 45 minutes remaining, add 0.05 oz of the Simcoe hops.
4With 30 minutes remaining, add the 0.50 oz Amarillo hops.
5With 15 minutes remaining, add the 0.50 oz Centennial hops and a clarifier (Irish moss or whirfloc tablet).
6At flameout, add 0.50 oz Simcoe hops.
7Cool the wort rapidly to 80°F using an immersion chiller or ice bath.
8Transfer to a sanitized fermentation vessel and top off with cold water to reach 5.5 gallons.
9Aerate the wort thoroughly and pitch the yeast. Move to a temperature-controlled environment for primary fermentation.
Notes
Fermentation – Temperature: 67-70°F
Duration: 2 weeks primary – Allow to sit 2 to 5 days if gravity is not stable before bottling or kegging.
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
60 Minute IPA Clone Recipe
