India Pale Ale has a fuller malt profile and body, often adding fruity flavors and a degree of caramel. The flavor balance still leans heavily toward the hops, which are highly aromatic and suggestive of pine and tropical fruit.
5 Gallon yield, malt extract recipe
2 cans Alexander’s Pale Malt Extract (4 lbs. each)
1 lb. Belgian Amber Candi Sugar
½ lb. Caramel Malt 10L, milled (for steeping)
2 oz. Perle/Northern Brewer hops for bittering (AA= 7-8%)
1 oz. Mt. Hood/Kent Golding hops for flavor
1 oz Centennial hop pellets for dry-hopping
½ Tbs. Irish Moss, reconstituted
California Ale Yeast (White Labs # WLP001) or your favorite ale yeast.
Heat 2-3 gallons of water. Put the Caramel Malt a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, candi sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there are 15 minutes remaining on the timer add the flavor hops and the reconstituted Irish Moss. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 70-72 degrees Fahrenheit or at the optimal temperature for the strain of yeast you’ve chosen. For dry-hopping, add the Centennial hops to the secondary fermenter if bottling or to the Cornelius tank if kegging and wait at least one week before bottling or carbonating the beer.
O.G. = 1.064-1.066
F.G. = 1.008-1.010
ABV = 7.3%