Hop Head IPA: Hops hops hops…did we mention this beer was hoppy? Hops were
freshly harvested from Yakima Valley. American citrus hops mingle with a nice malt
profile. Truly a great American achievement! Alcohol will be around 6%.
Our ingredients for this recipe include
7.0 lbs Gold Malt extract
Premixed Grain Included:
Caramel 20L
Caramel 60L
Hops Included:
Chinook
Cascade
Cascade (dry hop)
Yeast Included:
American Ale Activator WYeast
Other Ingredients:
Irish Moss
Priming Sugar
*Each Kit will include Promash Recipe Guide and basic brewing instructions.*
freshly harvested from Yakima Valley. American citrus hops mingle with a nice malt
profile. Truly a great American achievement! Alcohol will be around 6%.
Our ingredients for this recipe include
7.0 lbs Gold Malt extract
Premixed Grain Included:
Caramel 20L
Caramel 60L
Hops Included:
Chinook
Cascade
Cascade (dry hop)
Yeast Included:
American Ale Activator WYeast
Other Ingredients:
Irish Moss
Priming Sugar
*Each Kit will include Promash Recipe Guide and basic brewing instructions.*
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Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character
derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is
not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in
English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral
fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney
or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop
character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet
although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not
required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean
alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Some sulfur may be present if
sulfate water is used, but most examples do not exhibit this character.
Mouth feel: Smooth, medium-light to medium-bodied mouth feel without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some
smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in
English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 60+ FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
**Additional Information was provided by BJCP Style Guidelines.
derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is
not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in
English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral
fermentation character is also acceptable. Some alcohol may be noted.
Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney
or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop
character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet
although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not
required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean
alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. Some sulfur may be present if
sulfate water is used, but most examples do not exhibit this character.
Mouth feel: Smooth, medium-light to medium-bodied mouth feel without hop-derived astringency, although moderate to
medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some
smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in
English counterparts.
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Vital Statistics: OG: 1.056 – 1.075
IBUs: 40 – 60+ FG: 1.010 – 1.018
SRM: 6 – 15 ABV: 5.5 – 7.5%
**Additional Information was provided by BJCP Style Guidelines.
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BJCP Style Guidelines
Makes approximately 5 gallons.
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HOP HEAD IPA BEER KIT
Please note: If you choose the liquid yeast option the kit
must be shipped priority. Please make sure to choose
priority mail at checkout.
must be shipped priority. Please make sure to choose
priority mail at checkout.