Converting Commercial Beer To Ipa: The Ultimate Guide

India Pale Ale (IPA) is a hoppy beer style within the broader category of pale ale. It was originally an export beer shipped to India, which was under the control of the British East India Company until 1858. The IPA style is known for its bitterness, fruity flavours, and higher alcohol content. Converting a commercial beer into an IPA would involve adjusting the ingredients and brewing process to achieve the desired flavour profile, alcohol content, and bitterness level characteristic of IPAs. This may include using different types of hops, malts, and yeast strains, as well as modifying the fermentation and dry-hopping processes.

Use a lager yeast strain and lower fermentation temperature for an India Pale Lager (IPL)

India Pale Lager (IPL) is a hybrid beer style that combines the hop-forward attributes of an India Pale Ale (IPA) with the smooth, clean, and crisp finish of a lager. The key difference between the two styles lies in the fermentation process. While IPAs are fermented with a clean ale strain at ale fermentation temperatures, IPLs are fermented with a lager yeast strain at lower lager fermentation temperatures. This typically ranges from 50–55 °F/10–13 °C.

Using a lager yeast strain and lowering the fermentation temperature are crucial steps in creating an IPL. The lager yeast strain imparts a smooth and crisp lager finish that complements the robust hop flavors characteristic of an IPA. Lowering the fermentation temperature enhances the clarity, stability, and smoothness of the beer, which are essential attributes of an IPL.

When brewing an IPL, you have the option to adjust your grain bill and hop additions or simply ferment your usual IPA wort with a lager yeast. It is recommended to use lager yeast strains commonly used in more hop-focused lager styles, such as German Pilsner or classic American Pilsner. Additionally, you may want to increase the amount of bittering hops and be mindful of the pitching rate to avoid losing too much bitterness during fermentation.

By using a lager yeast strain and lowering the fermentation temperature, you can create an IPL that showcases the unique blending of styles and offers a refreshing and complex drinking experience.

Use darker malts for a Black IPA

Black IPAs, also known as Cascadian Dark Ales or American Black Ales, are not pale in colour. They share the bitter hoppy flavours of other IPAs, but the use of darker malts gives them a much darker malty flavour.

If you want to brew a beer that tastes like an American-style IPA, but with a darker colour, you can use black malt, also known as black patent malt. This is the darkest of the roasted malts, usually measuring around 500 °L. Black malt is roasted, not burned, so it does not contribute burnt, acrid flavours to the beer. The flavour it confers is a lot more subtle than many homebrewers think. If you want to add colour to a beer, but little aroma or flavour, black malt is the way to go.

There are also dehusked black malts available, which yield less roasted bitterness. This makes them the ideal choice for a black IPA. For a 5-gallon batch, adding around 3 oz of black malt is the minimum amount to yield sufficient colour. This will give you a light brown beer, without any roasted flavours or bitterness from the dark malt. You could increase this amount to 8 oz for a darker colour and a small amount of roast flavour. At this level, there should be no roasted malt aroma to speak of.

To make a black IPA, take your regular IPA recipe and add a little dehusked black malt. You can stir the black malt into the top layer of your mash and proceed with recirculation. If you're using the dehusked version, tighten the mill gap and crush the grain almost into dust to get the most colour from it quickly.

You can also add your colour in the fermenter. Make a malt colour extract from finely crushed dehusked black malt, strain it, and pour it into your fermenter. Or you can use a commercially-prepared malt colour extract.

The black IPA is a relatively new style of IPA, borne of several well-loved styles of beer. It is a dark ale, usually of fairly modest strength (6-7% ABV), that features significant hops bitterness (more than 50 IBUs) and medium-to-high hops flavour/aroma, but not overly aggressive roast. The challenge is in finding the right volume and balance of these flavours.

Ferment with an English ale yeast strain for a softer ester profile

Fermenting with an English ale yeast strain is a great way to create a softer ester profile in your beer. Ester compounds are formed when an acid molecule combines with an alcohol molecule, and they are usually yeast-derived. They are perceived as fruity or floral flavours or aromas, which may be desirable in some beer styles but not in others.

Yeast selection is the main factor controlling ester production in beer. English ale yeasts are ideal for American-style pale ales and IPAs. They leave a residual sweetness that accentuates malt character along with mild fruity esters, adding complexity to the flavour and aroma of finished beers.

The Wyeast British Ale II 1335 yeast strain, for example, has a temperature range of 63-75°F (17-24°C) and will give your beer a classic British ale profile with good flocculation and malty flavour characteristics. It will finish crisp, clean, and fairly dry.

Another option is the Wyeast London Ale III 1318 yeast strain, which originates from a traditional London brewery. This yeast has a wonderful malt and hop profile and is a true top-cropping strain with a fruity, very light, and softly balanced palate. This strain will finish slightly sweet.

By fermenting with an English ale yeast strain, you can create a softer ester profile in your beer, adding complexity and enhancing the malt and hop characteristics.

Add lactose and/or fruit for a creamy Milkshake IPA

Milkshake IPAs, also known as cream IPAs, are characterised by the addition of lactose (unfermentable milk sugar) and fruit, resulting in a smooth and creamy mouthfeel. While the amount of lactose used can vary, a common recommendation is to use about 1 pound of lactose per 5 gallons of beer, added at the end of the boil.

Fruit additions are a key component of milkshake IPAs, with popular choices including tropical fruits such as mango, guava, and pineapple, as well as berries like strawberry, raspberry, and blackberry. These fruits not only add flavour but can also contribute to the haze and thickness of the beer. For example, adding pureed apple to the boil can ensure a permanent haze and thicker body. Fruit additions can be made during the second dry hop, allowing the fruit to fully ferment.

The addition of vanilla is another important aspect of milkshake IPAs, with brewers having the option to use vanilla beans or vanilla extract. Vanilla beans provide a brighter and more expressive profile, while vanilla extract will give a nice vanilla profile without being as fresh. To get the best flavour, it is recommended to use whole vanilla beans, adding them to the fermenter with the dry hops.

When brewing a milkshake IPA, it is crucial to maintain a rich mouthfeel and substantial body. This can be achieved through a single infusion mash between 152°F and 155°F, with a higher temperature ensuring some unfermentable sugars remain in the wort, contributing to a rich and sweet finish. Additionally, a higher percentage of oats can be used in the grain bill to enhance the mouthfeel and creaminess of the beer.

Kegging is essential when brewing milkshake IPAs to limit degradation due to oxygen exposure. Bottle conditioning is not recommended as it increases the risk of oxidative flavours.

Use a combination of brewing techniques for a hazy New England IPA

Brewing a hazy New England IPA is a combination of several techniques and ingredients. Here are some tips for brewing a hazy New England IPA:

Water Treatment

The water chemistry for a hazy IPA should favour a higher ratio of chloride to sulfate, with a common ratio being 3:1. This will contribute to a softer mouthfeel. The base malt should be clean and light in colour, with 2-row pale malt or pilsner malt being common choices. Avoid malts like Maris Otter or Golden Promise as they have more character.

Grain Bill

The grain bill for a hazy IPA typically includes a significant portion of flaked wheat, flaked oats, or flaked rye, which contribute to the full and soft mouthfeel and haze. Rice hulls are recommended to avoid a stuck mash. CaraPils or CaraFoam can also be added to increase mouthfeel and body. Avoid crystal or caramel malts.

Hops

Fruit-forward hops are key to the hazy IPA style. Popular choices include Citra, Mosaic, Galaxy, Amarillo, and El Dorado. Dry hopping during active fermentation can enhance the hops character and create a juicier beer. Multiple dry hop additions over a period of several days can also increase the complexity of hop flavours and aromas.

Yeast

Yeast selection is important for a hazy IPA as it contributes to the fruity esters and haze. Recommended yeast strains include London Ale III, Vermont/Conan, and Dry English Ale.

Fermentation and Dry Hopping

Fermentation temperatures can vary depending on the desired result, with higher temperatures promoting a fuller body. Dry hopping during active fermentation is a defining characteristic of the hazy IPA style, as it allows the yeast to distribute more hop particulates and keep them in suspension.

Water Chemistry

The water chemistry for a hazy IPA should be adjusted to have a higher ratio of chloride to sulfate, typically around 3:1. This will contribute to a softer mouthfeel.

Frequently asked questions