By Mitch Steele

Mitch Steele, author IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale (Brewers Publications, 2013), is the former brewmaster for Stone Brewing Co., and now serves as Brewmaster and COO at New Realm Brewing Company in Atlanta.

Since graduating from UC Davis in 1984 with a fermentation science degree, he has brewed at some of the largest and smallest breweries in the world. After starting on a 14 bbl system at the San Andreas Brewing Co., Mitch joined Anheuser-Busch in 1992, managing brewhouse and fermenting operations in three breweries, and managing new beer development as part of the Anheuser-Busch Specialty Brewing group in the mid-1990s. Mitch joined Stone Brewing Co. in 2006 and oversaw the brewing and packaging operations as the brewery grew from a 49,000 bbl operation to 325,645 bbl in 2015.

Explore the evolution of one of craft beer’s most popular styles, India pale ale.

Loaded with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures.

Included are 48 recipes ranging from historical beers to recipes for the most popular contemporary IPAs made by craft brewers such as Deschutes Brewery, Dogfish Head Craft Brewery, Firestone Walker Brewing Company, Pizza Port Brewing and Russian River Brewing Company.

The author, Brewmaster Mitch Steele, has brewed at some of the largest and smallest breweries in the world since graduating from UC Davis with a fermentation science degree.

IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

Foreword

Acknowledgments

Introduction

Chapter 1. English Beer and Ale Prior to 1700

Chapter 2. The 1700s and the Birth of IPA

Beers of the 1700s
Beer on Boats
East India Company and Hodgson’s Bow Brewery
Ingredients in the 1700s
The Pale Ale Brewing Process
Hodgson’s Bow Pale Ale Recipe

Chapter 3. The Burton IPA: 1800–1900

Burton’s Entry into the Indian Market
What’s in a Name? Becoming India Pale Ale
A Changing World

Chapter 4. Brewing the Burton IPA

Ingredients
Beer Specifications
Domestic IPA The Burton IPA Brewing Process

Chapter 5. IPA Brewing around the World: 1800–1900

England: London and Other Areas
Scotland
United States
Canada
Australia
India
IPA in Decline

Chapter 6. IPA Post–World War I

England
United States

Chapter 7. The Craft-Beer IPA Revolution

Chapter 8. IPA Variations

Double/Imperial IPA
Brewing Double IPA
Black IPA
The Story of Stone Sublimely Self-Righteous Ale
Belgian IPA
Session IPA
Triple IPA
White IPA

Chapter 9. IPA Ingredients and Brewing Techniques

Malt
Specialty Malt
Brewing Sugars
Water
Milling Your Grain
Mashing
Hops
Hop Products
Developing the Hop Recipe and Calculating Bitterness
Hopping Techniques in the Brewhouse
Final Thoughts on Formulating a Hop Recipe
Fermenting Techniques for IPAs
Factors That Impact Yeast Performance and Flavor Development
Commercial Dry-Hopping Procedures
Brewing Tips by Style

Chapter 10. IPA Recipes

Recipe Specifics
Historical Recipes
Early Craft-Brewing Recipes
Contemporary U.S. Craft-Brewing Recipes
Contemporary British Recipes
Double IPA Recipes
Black IPA Recipes

Appendix A: Analysis of Various IPAs from the 1800s

Appendix B: 1900s English IPA Analytical Profiles

Appendix C: Reading Historical Brewing Records

Appendix D: Conducting Your Own IPA Hunt

Notes

Bibliography

Recipe Index

Index

Publish Date: 2012
Format: 6" x 9" softcover
Pages: 352
Publication Weight: 2 lbs