Codename : The Hoppier the Bitter IPA

Cranking this IPA up to 80+. Word to the wise, don’t use this recipe, try this one instead.


  • 2.25 lbs Maris Otter Malt
  • 1 oz Caramel Malt 
  • 1 oz chocolate malt
  • 0.20 oz Chinook Hops at 60 minutes
  • 0.20 oz Challenger hops at 30 minutes
  • 0.10 oz East Kent Golding hops at 20 minutes
  • ¼ whirlfloc tablet at 15 minutes
  • 0.10 oz East Kent Golding hops at 0 minutes
  • 5 ml Verdant IPA yeast

Vital Stats

Anticipated IBU : 83
Anticipated ABV : 5.5%
Target OG : 1.054
Target FG : 1,012
Arbitrary Brewhouse (in)efficiency : 60%

Brew Day 

  • Lesson learned from last batch, calibrate sonic screwdriver prior to measurements.
  • Prepare 9L strike water, 154F.
  • Add the grains to the bag.
  • Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149F. Stir regularly. Looking for SG of at least 1.027.
  • Mash out, raise the temperature to 167F for 10 minutes.
  • Lift the bag out of the pot, allow it to drip into the pot.
  • Bring wort up to 212F to boil for 10 minutes, then bring down to 210F.
  • Add hops as prescribed above. Add whirlfloc with 15 minutes remaining. Looking for SG of at least 1.052.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place during vigorous fermentation, 2-3 days, then move to a warmer location for 2-4 days for diacetyl rest. Then return to the cool place. The beer can be bottled after 14-21 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle. Store upright in a cool location.
  • Preferably conduct bottle conditioning for at least 2-4 weeks. 

Brew Notes

  • Preboil SG 1.021
  • Post boil SG 1.045
  • New mistakes were made, I misjudged the boil off rate, so I added about 30 minutes to hit the anticipated one gallon. 8L would probably have been better.
  • FG 1.019, so 3.3% ABV. Still missed the mark 🙁
  • Changing the brewhouse efficiency to 55% for subsequent batches, this means increasing the grain to try get more sugar.

Tasting notes

  • sample during bottling, there is no perception the 80 IBU was achieved, but it still has a great hoppy taste.

Brew day : 12-Mar-2022
Bottling day : 23-Mar-2022