Hoppy Vermont IPA

"INGREDIENTS 7.5 pounds (3.4 kilograms) Maris Otter liquid malt extract. 3.5 AAU Warrior hops (60 min.) (0.25 oz./7 g at 14% alpha acids) 4.75 AAU Centennial hops (5 min.) (0.5 oz./14 g at 9.5% alpha acids) 3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids) 1 oz. (28 g) Centennial hops (0 min.) 1 oz. (28 g) Cascade hops (0 min.) 1.5 oz. (43 g) Centennial hops (dry hop) 1.5 oz. (43 g) Cascade hops (dry hop) The Yeast Bay (Vermont Ale) or GigaYeast GY054 (Vermont IPA) or East Coast Yeast ECY29 (North East Ale) or Omega Yeast Labs (DIPA Ale) yeast 3/4 cups (150 g) dextrose (if priming)"

CellarDog47

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5/21/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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.

ipa vermont hoppy citrus pine aroma

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Comments

Name: Hoppy Vermont IPA
Yield: 5
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)

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