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Recipe – Micro IPA


During the last year I’ve really developed a taste for low gravity “small” beers with plenty of flavour. Being able to drink a couple of pints while remaining functional is very nice and not to mention much healthier than “heavier” beer with lots of alcohol (these have their place but not as session beers). Typically there aren’t many beers like this available commercially and if there are the price is almost similar to a beer with higher ABV. Luckily as homebrewers we can brew our own session beers. There are some things that have to be considered when formulating a recipe for a smaller beer, since it’s not just a matter of scaling down the amount of malt and hops. A lower gravity results in a thinner beer and especially with high bitterness the result can taste too harsh and watery if this isn’t compensated in some way. Once again The Mad Fermentationist gives great advice on how to brew low gravity session beers and how to avoid the problems that come with it. I’m indebted to Mike for the great advice he gives out on his excellent blog.

For this Micro IPA I decided to use Maris Otter as the base malt with a high portion of Crystal (something I usually avoid in an IPA) and Flaked Rye to combat the thinness. For hopping I went with Centennial and Chinook which will hopefully result in a “classic” Citrus-Pine character. No bittering additions, I added the hops in two doses at 15 minutes and then a hop-stand for 30 minutes. Also to compensate for the low gravity I mashed at 67 C (152 F). The yeast used is Wy1318 which perhaps isn’t optimal but that is the English strain I had available (A higher attenuating strain like US-05 would work against preserving some body in the beer) Wy1318 might leave a bit of sweetness in the beer but that isn’t necessarily a bad thing in a low gravity “IPA” as it would be in a stronger one.

As usual I’m a bit late in posting the recipe and this beer is soon ready to be kegged on the dry-hops which I intend to leave in the keg for serving. A sample I took had a nice pine-resin citrusy aroma with a firm maltiness in evidence. It will be interesting to see how the dry hopping affects the beer.


Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 2,1 / 4,62
Anticipated OG: 1.029
Anticipated SRM: 8,4
Anticipated IBU: 40,8
Wort Boil Time: 60 Minutes

76,0% 1,6 kg / 3,52 lbs  – Maris Otter pale ale, Thomas Fawcett
14,0%  300g / 0,66 lbs   – Pale Crystal malt, Thomas Fawcett
10,0%  200g / 0,44 lbs  – Flaked Rye

20,0g / 0,7 oz. Chinook @ 15 min for 23,4 IBU
20,0g / 0,7 oz. Centennial @ 15 min for 17,4 IBU

40,0g / 1,4 oz. Chinook @ Hop-Stand for 30 minutes
40,0g / 1,4 oz. Centennial @ Hop-Stand for 30 minutes

70,0g / 2,46 oz. Chinook Dry Hop / Serving hops
70,0g / 2,46 oz Centennial Dry Hop / Serving hops

½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
1 Quarter Teaspoon Calcium Chloride in mash
6g / 0,21 oz. of Gypsum in the mash

Wyeast 1318 London Ale III 2 cups of slurry

20 Litre BIAB @ 67 Celsius for 60 mins (5,28Gal/152F)

Edit : Tasting here. Turned out really well, one of my better beers.

Edit : Brewed another Micro-Ipa with El Dorado hops


From → Recipes

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