Hoppy Vermont IPA
This Vermont-style IPA recipe features a blend of Warrior, Centennial, and Cascade hops for a burst of citrus and pine flavors. Dry hopping with Centennial and Cascade adds a fresh aroma to complement the Maris Otter malt extract. Perfect for hop heads looking for a balanced and flavorful brew.
ingredients
- 7.5 pounds Maris Otter liquid malt extract
- 0.25 oz. Warrior hops (60 min.)
- 0.5 oz. Centennial hops (5 min.)
- 0.5 oz. Cascade hops (5 min.)
- 1 oz. Centennial hops (0 min.)
- 1 oz. Cascade hops (0 min.)
- 1.5 oz. Centennial hops (dry hop)
- 1.5 oz. Cascade hops (dry hop)
- Yeast: Vermont Ale, Vermont IPA, North East Ale, or DIPA Ale
- 3/4 cup dextrose (if priming)
steps
- 1.
Bring 2.5 gallons of water to a boil. Remove from heat and stir in Maris Otter liquid malt extract.
- 2.
Add Warrior hops and boil for 60 minutes.
- 3.
Add Centennial and Cascade hops at the 5-minute mark.
- 4.
Turn off the heat and add Centennial and Cascade hops for aroma.
- 5.
Cool the wort, transfer to a fermenter, pitch yeast, and ferment for 7-10 days.
- 6.
Dry hop with Centennial and Cascade hops for 3-5 days.
- 7.
Bottle with dextrose for carbonation and age for 2-4 weeks before enjoying!
