How to Brew American IPA: Hop-Forward Brilliance from Coast to Coast
American IPA is a style based on its ancestor, the British IPA which has been rooted in beer history for well over 200 years.
However, the history for American IPA is only a little over 40 years old. During the late 1970s, when the modern craft beer movement started to take off, American India Pale Ales was not too far off.
From Stability to Freshness
These brewers were breaking away from tradition and no longer made these IPAs with their intentions being transportation of the beer.
Instead these beers were made with big grain bills and loads of hops to be consumed fairly quickly with freshness being key.
The History of the American IPA
There are reports that in 1878 the Ballantine IPA, Newark, New Jersey’s very own Ballantine Brewing Company, was the earliest example of an IPA brewed in America.
Almost a century later in 1972, Cascade hops were released by Oregon State University’s USDA breeding program.
This hop became the quinennestial hop, with its floral and grapefruit profile, for the IPA movement about to start in America.
In 1975, Anchor Brewing used those same Cascade hops for their celebration of the bicentennial of Paul Revere’s ride when they brewed Liberty Ale. A few years later in 1983, Bert Grant’s IPA he brewed for Yakima Brewing and Malting Company was the first beer labeled as an IPA in the modern age.
Beer writer and expert, Michael Jackson said Anchor’s Liberty and Grant’s IPA were both “the basis of the American style of intensely hoppy, aromatice IPA. Grant’s brought back the historic name and made it part of our beer vocabulary again.”
Style Profile for American IPA
Appearance
Similar to the American pale ale, the American IPA’s appearance ranges from burnt gold to an orange tinted copper.
Usually it will be clear unless dry-hopped and unfiltered. Head is white to off-white. Hop oils will reduce head retention somewhat.
Aroma
The aroma of an American IPA pretty much runs the gambit of what American hops offer. Some are fruity, intensely citrus, floral, and some are perfume-like. Some pine and resin is noted.
If dry hopped, an American IPA can have the aroma of fresh-cut grass. Malty sweetness may be detectable in very low tones. Fruitness from yeast esters is common.
Flavor
Medium-high to very high hop bitterness is likely. However, the better IPAs out there will have a malt backbone that will even things out and provide balance. Hop flavor is citrus, floral, fruity, piney and resinous qualities.
Malt is usually hidden but low to medium detection with little sweetness and possible caramel or toasty flavors.
No diacetyl should be detected. Bitterness will linger in the aftertaste, but should never be harsh or unpleasant. Finish is dry.
Mouthfeel
Body is less full than in an English IPA. A smooth mouthfeel is common and expected. Little hop astringency. Alcohol warming will be noticeable in higher ABV versions. Carbonation runs moderate to medium.
Food Pairing
Pairing an American IPA with flavorful, spicy food is a culinary and beery dream come true.
The fruitiness of the hops plays well with spicy foods such as blackened Ahi tacos, Caribbean jerk chicken wings, Korean BBQ short ribs, roast beef dipped with pepper Jack and horseradish cream.
As for cheese pairings, the pungent pine hop aromas in the American IPA pair well with the earthy and pungent quality of Cambozola (a cow’s milk cheese that’s a combo of French triple cream and Italian Gorgonzola).
The firm bitterness of the beer cuts through the creaminess of the cheese, while notes of tropical fruit brighten the palate.
Tips for Brewing your own American IPA
Grain
Domestic 2-Row, a pale ale, or an English pale malt will all work well as a base malt for an American IPA.
Crystal malts should be kept under the 5% mark of the grain bill. Munich or Vienna can add some great malt character without getting too roasty.
Hops
While you can get away with using some English malts for an American IPA, American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule.
Something like Chinook or Simcoe will give the beer a nice bitterness. After bittering hops, the sky’s the limit with how much or little hops you want to add.
Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer.
Yeast
A clean fermenting American yeast is encouraged for American IPAs. Wyeast American Ale 1056 or White Labs California Ale WLP001 are two popular strains.
Imperial Yeast also offers A15 Independence, A07 Flagship, and A18 Joystick. Safale US-05 is also the dry yeast strain to be considered.
American IPA the By the Numbers
- Color Range: 6 – 14 SRM
- Original Gravity: 1.056 – 1.075 OG
- Final Gravity: 1.008 – 1.014 FG
- IBU Range: 40 – 70
- ABV Range: 5.5 – 7.5%
American IPA Recipe
Grain
- 70 % 9 lbs Maris Otter
- 30 % 4 lbs Munich Malt
Hops
- 1.00 oz Columbus – Boil 30 min
- 1.00 oz Denali – Boil 15 min
- 1.00 oz Kohatu – Boil 0 min
Yeast
- 1.0 pkg Hornindal Kveik Omega #OYL-091
Directions:
- Mash at 152°F (66°C) for 60 mins
- Boil for 60 mins
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Frequently Asked Questions
How did the American IPA evolve from its British ancestor?
The American IPA has a history of over 40 years, originating from the British IPA, which has been around for over 200 years.
The modern craft beer movement in the late 1970s saw the emergence of American India Pale Ales, which were brewed with big grain bills and loads of hops, emphasizing freshness.
What is the appearance and aroma of an American IPA?
An American IPA typically ranges from burnt gold to an orange-tinted copper in appearance. It may be clear unless dry-hopped and unfiltered.
The aroma can vary from fruity, intensely citrus, floral, to perfume-like, with some pine and resin notes. If dry-hopped, it can have a fresh-cut grass aroma.
How do you brew an American IPA?
To brew an American IPA, one can use Domestic 2-Row, a pale ale, or an English pale malt as the base malt.
American hops should be showcased in this beer, with a traditional bittering charge at 60 minutes. Dry hopping is common to extract more hop aroma and flavor. A clean fermenting American yeast is recommended.
What is the recommended grain and hop composition for an American IPA?
For the grain, 70% Maris Otter and 30% Munich Malt are suggested. For the hops, 1.00 oz of Columbus for boiling at 30 minutes, 1.00 oz of Denali for boiling at 15 minutes, and 1.00 oz of Kohatu for boiling at 0 minutes are recommended.
Which foods pair well with an American IPA?
American IPAs pair well with flavorful, spicy foods like blackened Ahi tacos, Caribbean jerk chicken wings, Korean BBQ short ribs, and roast beef dipped with pepper Jack and horseradish cream.
For cheese pairings, the pungent pine hop aromas in the American IPA complement the earthy quality of Cambozola cheese.
Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. I brew on my BIAB system with my incredibly patient and understanding wife, adorable 9 year old daughter, and 12 year old brew dog.
