IPA CoC – March!

Characteristics (focusing mainly on American IPA):

• Hop Forward often bitter and aromatic
• Typically Dry
• Simple malt base
• Clean fermentation profile
• IBU: 40-70; SRM 6-14; OG 1.056-1.070; FG 1.008-1.014; ABV 5.5-7.5%
• Simple Malt Base – 2 Row Pale, can add 5-20% wheat or oats for head retention and some light crystal or Munich
• Mash on low end 150F
• Water chemistry can be key
  • Sulfate (SO4 typically from gypsum) of 100-200 ppm gives a perceived dryness classic of West Coast IPAs
  • Chloride should be low for dry and crisp
  • Gypsum also give plenty of Calcium for a healthy fermentation
  • Lower mash pH of 5.3 helps give dry and bright