Castle Malting: Beer recipe American IPA
American IPA Beer recipe
25 EBC
55 IBU
Typical American IPA. Golden coloured beer, light-moderate body, moderate-high alcohol level and highly hoppy. Hops is the most important ingredient in this style, bringing the high bitterness as well as the citrus and fruity aromas of American hops (“New world hops”). Despite being a strong and bitter beer, it is very refreshing and a nice pair for spicy foods.
*The bitterness depends on the alpha acid content of hops, boiling conditions and other parameters.

This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

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Château Pilsen 2RS 72.0% / 17.3 kg
Château Melano Light 15.0% / 3.6 kg
Château Crystal® 5.0% / 1.2 kg
Château Cara Clair® 8.0% / 1.9 kg

Chinook (13.0% AA) 290 g
Mosaic (12.0% AA) 290 g
Centennial (10.5% AA) 290 g

SafAle US-05 80 g
Corn Sugar 1000 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.7 L/kg
Mash-in at 65°C
Rest for 50min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add 30g of each hop.
Hop Addition 2: After 60min add 30g of each hop.
Hop Addition 3: After 70min add 30g of each hop and corn sugar.
Whirlpool to remove the trub
Total evap
Batch size
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Dry hop in the 7th day with 200g of each hop. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 82% FG 2.65oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 5.0 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
La Malterie du Château SA (Castle Malting);
Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Tel.: +32 87 662095;;
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