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Hop Head IPA all grain recipe

Hop Head IPA (Part-Grain)

Brew time:

90 minutes

Maturation :

21 days minimum


5 gallons (22.5litres)


Beer recipes, British Ale, Part grain recipes

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  • Two 1.5kg Cans of Muntons Maris Otter Light Malt Extract
  • 250g Caraamber Malt
  • 25g US Cascade Hops (Bittering)
  • 20g Amarillo Hops (Bittering)
  • 25g US Cascade Hops (Flavour)
  • 60g US Cascade (Aroma)
  • 1 sachet Safale 05 Yeast
  • Britewort Tablet (Half)
  • 1 dose of Pure Brew
  • Brew Fizz Carbonation Drops for Bottling
  • Starbrite Beer Finings


This refreshing light IPA produces a style that meshes English IPA and US West Coast flavours. It is a light, hoppy ale with a slight caramel and toffee aftertaste provided by the Caraamber malt. Target OG 1045 producing 4.3%ABV

Step 1: Mashing

Thoroughly clean and sanitise all equipment before use.
Heat 10 litres of water to 66˚C using a large boiling pan. Put the malt grains into the muslin bag and tie in a loose knot. Make sure you leave enough room for the grain to move around inside the bag.
Place the grain bag into the liquid in the pan and maintain the temperature at 66˚C for 30 minutes.

Step 2: Sparging

After 30 minutes, carefully lift the grain bag out of the liquid. It may be easier to place it in a sieve/colander placed on top of the pan. Pour 2 litres of hot water (76-78˚C) through the grain bag and allow it to drain into the pan for one minute to release the flavour. DO NOT squeeze the bag.
Once the grain bag has fully drained (stops dripping), discard the malt grains, rinse, and keep the muslin bag for subsequently adding the hops.

Step 3: Boiling

Bring the remaining liquid (known as wort) to the boil.
Put 25g Cascade and 20g Amarillo Hops (Bittering hops) into the muslin bag. Loosely knot the bag and hang over the side of the boiling pan into the liquid (or float it in the wort if this is not possible). Once the wort reaches boiling point, turn down the heat slightly to achieve a controlled boil.
Continue to boil for 45 minutes, then add 25g Cascade Hops (Flavouring hops) and 1/2 Britewort Tablet to the contents of the muslin bag. Maintain the controlled boil for a further 15 minutes.
Turn off the heat and allow the wort to cool to around 90˚C. Now add 60g Cascade Hops (Flameout hops) to the contents of the muslin bag and infuse in the liquid for 10 minutes.
At this point stand the cans of malt extract in hot water in a separate pan for 5 minutes to soften the contents. Discard the muslin bag and its contents, then carefully open and pour the cans of malt extract into the pan of wort. Carefully rinse the cans with a little boiling water to retrieve any remaining malt extract. Stir the wort well to dissolve.

Step 4: Fermenting

Allow the wort to cool to approximately 50˚C, then carefully pour it into a sanitised fermenter.
Top the fermenter up to 22.5 litres (5 gallons / 40 pints) using cold water. Stir using a sanitised paddle.
Take a hydrometer reading and make a note of the original gravity.
Once the temperature of the liquid falls to between 18˚C-24˚C, add the sachet of Pure Brew and the yeast, then stir thoroughly for 1 minute to mix and aerate the wort.
Fit an airlock filled with water into the lid and secure the lid onto your fermenter.
Leave the wort to ferment at the temperature stated on the yeast sachet. Fermentation is usually completed between 7 – 14 days. Use a hydrometer to check the gravity once the airlock stops bubbling. Fermentation is complete once the gravity reading stabilises below 1.012.
Once fermentation is complete add the Starbrite Beer Finings and leave in a cooler place for a further 2 days. You can now proceed to the bottling/kegging stage.

Step 5: Bottling/Kegging

If using a plastic barrel, syphon your beer into the barrel, prime by adding 100 grams of sugar and secure the cap. If bottling, the use of carbonation drops for priming is recommended (otherwise add ½ teaspoon of sugar per 500ml bottle and secure with a cap).
Store the barrel or bottles in a warm place (20-25˚C) for 7 days to allow a secondary fermentation to take place. This will carbonate your beer. Then store somewhere cool to condition and clear, ideally for at least 2 weeks.
If using a Corny Keg, the beer needs to be chilled first and then transferred to the keg before being force carbonated with CO2 gas instead of adding priming sugar. The keg is then stored directly in a cool place to mature.
Do not rush the conditioning period. Your beer will improve over the next few weeks and will reward you with a delicious taste.


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