This American IPA recipe features a classic grist of pale malt, light Munich malt, white wheat malt, and crystal 20. This recipe was originally inspired by Mast Landing’s Neon Sails IPA. While it’s not a true clone, I used the same hops to offer a balance of tropical fruits, citrus, and pine.
I love this recipe because it’s a very citrus-forward take on an American IPA. One may call it the gateway into how the hazy New England IPAs were born. If you remove the boil additions, add a second dry hop charge, and switch to a London III strain, you might as well call it a hazy IPA.
This IPA features balanced bitterness and a crisp finish with modest hot side additions and a solid dry hop of Citra, Azacca, and Simcoe. The beer pours a bright and hazy golden hue. A must brew with some refreshing coastal vibes.
10 lb (80%) — Pale Ale Malt 2-Row — 3.5 °L
1 lb (8%) — Light Munich 10L — 10 °L
1 lb (8%) — White Wheat — 2.3 °L
8 oz (4%) — Crystal 20L — 20 °L
1 pack SafAle US-05 American Ale
Batch size: 5.5 gallons
Target Mash pH: 5.2-5.4 (adjust with acid malt/lactic acid as needed)
Mash Temp: 153°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68-70°F
Day 1: Pitch yeast at 68°F and let rise to 70°F on days 2-3 for the remainder of fermentation. Should finish in 4-5 days.
Day 7-8: Add dry hop charge, and hold at 70°F at 7-10 PSI.
Day 10-11: Crash to 35°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 20. Note, this beer highly benefits from closed transfers and an oxygen-free environment. This will preserve hop flavor and prevent oxidation.
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