Some like it hot. Some like it spicy. We like it juicy. And that's what we're shooting for with this all grain, Juicy IPA recipe. Why is it called "juicy?" It's simple: the beer has a mildly fruity profile, low bitterness, and a ton of hop aroma. This makes the beer taste like it was flavored with fresh hop "juice," if there were such a thing. If you don't believe us, make the beer for yourself. The videos are below. Full recipes details are further down.

Juicy IPA Homebrew Recipe - Part I

In this video we grind our grains and mash them. We then bring the wort up to a boil and add some hops. Then we chill the wort and add more hops. Finally we transfer to a carboy and add the yeast.

Water

Beginning water volume: 8.0 gallons (30.3 liters).

If you're trying to replicate this recipe you'll want to shoot for the following stats:

Ca- 107.8 ppm
Mg- 14.3 ppm
Na- 14.0 ppm
S04- 240 ppm
CI-   50 ppm
HC03- 25 ppm

We did adjust chemistry based on Asheville's city water chem. This part won't be applicable to you unless your water chemistry matches ours, but here's what we had to add:

• Calcium Chloride 2.4g
• gypsum 11.4g
• Epsom Salt 3.3g.

Malts

• Pale Malt:     11 pounds (5 kg) (75.9%)
• Munich Malt: 1 pound 12oz (.8 kg) (12.1%)
• Crystal 60L:  12oz (340.2 grams) (5.2%)
• Corn Sugar:  1 pound (.5 kg) (6.9%) (added to boil)

Mashing

We mashed at 149F (65C) for 90 minutes, then raised the temperature to 168F (75.6C) for a mashout and raised directly to a boil from there since we're using a brew in a bag (BIAB) and aren't sparging.

Mashing in

Boil Additions

0.60oz (17 grams) Nugget [13.00 %] - Boil 60.0 min. 

Whirlfloc Tablet (Boil 15.0 mins)

1.00oz (28.35 grams) Citra [12.00 %] - Boil 15.0 min

1.00oz (28.35 grams) Mosaic [12.25 %] - Boil 15.0 min

1 pound (.45 kg) corn Sugar  [Boil for 15 min]

We stirred continuously while adding the sugar to avoid any scorching

Cooling

We used our flat plate heat exchanger to cool the wort to 170F (77C). Then we steeped 1 oz (28.5 grams) of Citra [12.00 %] for 15 minutes before cooling to pitching temp.

Fermentation

We're using California Ale (White Labs #WLP001)

We'll ferment at 66 degrees F (18.9C) for 7-10 days.

Transferring wort to a fermentation vessel

Pitching a yeast starter

Dry Hops

We dry hopped it with 1oz (28.5 grams) of Citra [12.00 %] for 2-3 days. 

Benchmarks

• Pre-boil gravity - 1.050  
• Pre-boil water volume –  7.1 gallons (26.9 liters)
• Post boil volume - 5.60 gallons (21.2 liters)
• Post-boil gravity - 1.065
• Volume into the fermenter -  5.3
• Final keg volume: 4.9 gallons (18.5 liters)
• Final gravity - 1.009
• ABV - 7.35%

Juicy IPA Homebrew Recipe - Part II

In this video we keg and dry hop our juicy IPA beer.