Recipe of the Week: Easy Peasy IPA

Briess_IPA_72dpiIf you’re in the mood for an easy brew session, this recipe’s for you. Built on a malty base of one of my favorite extracts, CBW® Sparkling Amber, This IPA focuses on big flavor and drinkability. Better yet, it’s a cinch to brew. Did you know CBW standards for Concentrate Brewers Wort? Check out details of how we make them here.

Brew Your Own magazine subscribers can find this recipe on a Briess/White Labs tear-out recipe card in newest issue (May-June 2014). It can also be found in a printer-friendly version at the Briess Recipe Database. Happy brewing!

Easy Peasy IPA

  • Type: Ale
  • Style:  IPA
  • Batch Size: 5 gallons
  • Recipe Type: Extract
  • Recipe Contributed By: Briess Technical Services Team


  • 6.6 lbs—Briess CBW® Sparkling Amber LME—10 minute boil
  • 1 lb—Briess CBW® Pilsen Light DME—10 minute boil
  • 1 oz—Cascade (6.0% AA)—60 minute boil
  • 1 oz—Cascade (6.0% AA)—20 minute boil
  • 1 oz—Cascade (6.0% AA)—10 minute boil
  • 1 oz—Cascade (6.0% AA)—5 minute boil
  • 1 oz—Cascade (6.0% AA)—0 minute boil
  • 1 oz—Cascade (6.0% AA)—dry hop
  • 2 vials—WLP001 California Ale Yeast
  • 1 capsule Servomyces Yeast Nutrient—10 minute boil


  1. Boil water with bittering hops for 40 minutes
  2. Add second hop addition, boil 10 minutes
  3. Remove from heat. Add LME, DME, yeast nutrient and third hop addition
  4. Boil 5 minutes
  5. Add fourth hop addition, boil 5 minutes
  6. Add “0 minute” hop addition at boil knock out
  7. Cool to 66ºF, oxygenate wort
  8. Pitch 1.5 vials WLP001 California Ale Yeast


  • Primary Fermentation: 1-2 weeks at 66ºF
  • Secondary Fermentation: 2 weeks, dry hop with 1 oz Cascade
  • Fermentation Notes: Bottle condition with 1/4 vial WLP001 California Ale Yeast or force carbonate


  • Original Gravity: 1.067
  • Final Gravity: 1.013
  • Alcohol by Weight: 5.6%
  • Alcohol by Volume: 7.1%
  • IBU: 40
  • Color: 16 Lovibond

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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