IPA brews showcase the diversity of flavors that many varieties of hops have to offer. The type of hops used for brewing IPAs strongly affects the taste, so selecting the right variety of hop is imperative for producing a good batch of IPA.
English hops are used for brewing English IPA; traditional varieties are Fuggles, Goldings, and Northdown. Sometimes noble hops (low in bitterness, high in aroma) are added during the final few minutes of boiling, an action known as finishing. [4]
American IPAs are brewed using hops known for their assertive flavor and bitterness. For a citrus character, American hops such as Amarillo, Cascade, Columbus, and Simcoe are used. For pine flavors, Chinook or Northern Brewer hops can be added later in the boil. [12]
To introduce new aromas, other hops are often added later in the brewing process during the conditioning phase, which is known as dry hopping. Dry hopping, like finishing, is used to create strong additional aromas to the beer. [12]
However, even an IPA brew can't rely solely on hops for flavor; any quality IPA has a solid malt foundation to support the hoppy bitterness. A 2-row pale malt is typically used to balance the taste, an English malt for English IPA and, similarly, an American malt for American IPA. To add color and body to the brew, crystal and caramel malts can be used. [4]
A high attenuating yeast must be used to brew IPA; this means the yeast provides some fruity esters, but doesn't overwhelm the clean, dry flavor. Californian Ale yeast is best for this purpose. [4]
Regarding Imperial/Double IPA, the process is similar to American IPA, except Imperial IPA requires at least double the quantity of hops and more malt.
English hops are used for brewing English IPA; traditional varieties are Fuggles, Goldings, and Northdown. Sometimes noble hops (low in bitterness, high in aroma) are added during the final few minutes of boiling, an action known as finishing. [4]
American IPAs are brewed using hops known for their assertive flavor and bitterness. For a citrus character, American hops such as Amarillo, Cascade, Columbus, and Simcoe are used. For pine flavors, Chinook or Northern Brewer hops can be added later in the boil. [12]
To introduce new aromas, other hops are often added later in the brewing process during the conditioning phase, which is known as dry hopping. Dry hopping, like finishing, is used to create strong additional aromas to the beer. [12]
However, even an IPA brew can't rely solely on hops for flavor; any quality IPA has a solid malt foundation to support the hoppy bitterness. A 2-row pale malt is typically used to balance the taste, an English malt for English IPA and, similarly, an American malt for American IPA. To add color and body to the brew, crystal and caramel malts can be used. [4]
A high attenuating yeast must be used to brew IPA; this means the yeast provides some fruity esters, but doesn't overwhelm the clean, dry flavor. Californian Ale yeast is best for this purpose. [4]
Regarding Imperial/Double IPA, the process is similar to American IPA, except Imperial IPA requires at least double the quantity of hops and more malt.