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Hop-a-palooza Leftover Hops IPA Recipe

Clear out your leftover hop supply and use those small quantities in this quirky, yet frugal, hop-a-palooza IPA.

| July 2019

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Now that you’ve brewed a few beers, you may have a collection of leftover hops that you’d like to use up. Hops store well in an airtight container in a cool place (for long-term hops storage, use your freezer), but they’re like cooking spices: The longer you wait to use them, the less potent they are. When you find yourself with a quarter ounce of this and a quarter ounce of that, it’s time to pull out this recipe and use up your leftover hops. Six-hop beer recipes are popular, and “hopheads” line up for niche beers on a regular basis. For instance, Heady Topper, a double IPA brewed by The Alchemist, is one of the most sought-after beers in the United States. So many out-of-state cars were pulling into the Waterbury, Vermont, brewery that the brewers decided to close the facility to visitors. More readily available examples of the style include Lagunitas IPA, Bear Republic Racer 5 IPA, Dogfish Head 60-Minute IPA (and 90-Minute, a higher-ABV double IPA), and Stone IPA (and Stone’s “Enjoy By” double IPA series). You no longer have to worry that the keg of exquisite IPA you’re craving might be empty five minutes after it’s tapped at your favorite bar. Now you have the tools and recipe for making your own six-hop IPA. You can “enjoy by” yourself whenever you want. The following table explains what to look for when you make an American-style IPA.

One rule of thumb in brewing is that the longer the boil, the more bitter the brew. In this recipe, you’ll boil for 90 minutes instead of the 60 minutes called for in this book’s other recipes. You can use whatever hops you like to experiment with this recipe, but you should try to match alpha acid percentages given here with any hops substitution.

Ingredients

3 - 1/2 pounds American 2-row pale malt



1 pound German Vienna malt

1/4 pound Caramel malt (20°L)






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