- OG
- 1.044
- FG
- 1.009
- ABV
- 4.6%
- IBU
- 45
- SRM
- 5
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 7.00 lb | 85% |
| Wheat Malt | 1.00 lb | 12% |
| Crystal 20L | 0.25 lb | 3% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Centennial | 0.5 oz | 60 min | boil |
| Citra | 1.5 oz | 5 min | boil |
| Amarillo | 2 oz | 0 min | whirlpool |
| Citra | 2 oz | 5 min | dry |
Yeast
Process
- Mash at 150°F for 60 min
- Boil 60 min
- primary: 8 days @ 66°F
- dry hop: 4 days @ 68°F
Notes
Lower the gravity, mash low for dry finish, push the hops. Citra and Amarillo carry the day; a touch of wheat for body lifts what could otherwise drink thin. Classic style for the brewer who wants IPA character without the big ABV.
Brewer: Mash at 150°F to dry out the finish. Don't skimp on dry hops — sub-5% beers need every aromatic.
Packaging: Carbonate to 2.5 vols.
About this American IPA
History
Session IPA emerged in the American craft beer movement during the early 2000s as brewers sought to combine the hop-forward character of American IPA with lower alcohol content for extended drinking sessions. The term 'session' itself has British origins, referring to designated drinking periods during wartime rationing, though its application to lower-alcohol IPAs is distinctly American. This style is associated with the BJCP American IPA category but occupies the lower end of its alcohol range, sometimes straddling the line with Specialty IPA subcategories. The style gained commercial traction as brewers recognized demand for flavorful beers that didn't compromise drinkability, particularly in warmer climates and social settings.
Technique
The 150°F mash temperature strikes a balance between fermentability and body retention, producing a beer with moderate attenuation while maintaining enough residual sweetness to support the hop profile without becoming thin. The hop schedule emphasizes late additions and whirlpool hops to maximize aroma and flavor while limiting harsh bitterness from extended boiling. Dry hopping during active fermentation allows biotransformation of hop compounds, enhancing tropical and citrus notes while reducing vegetal character. SafAle US-05 ferments cleanly at 65-68°F, producing minimal esters that would compete with hop aromatics. A brief conditioning period of seven to ten days allows flavors to integrate before packaging.
Ingredient notes
The base of 2-Row Pale Malt provides a neutral canvas with sufficient enzymatic power for conversion, while one pound of Wheat Malt contributes protein for improved head retention and a subtle grainy sweetness. Crystal 20L adds light caramel notes and body without overwhelming the pale malt character or darkening the color significantly. Centennial offers clean bitterness in the sixty-minute addition, while Citra brings grapefruit and tropical fruit notes in late boil and dry hop phases. Amarillo contributes orange and floral aromatics during the whirlpool. SafAle US-05 attenuates well, typically reaching 75-80 percent, keeping the finish dry enough to showcase hop character without residual sweetness dominating.
Variations
Commercial examples range from aggressively hopped versions approaching standard IPA bitterness levels to gentler interpretations emphasizing drinkability over intensity. Some brewers substitute Mosaic or Simcoe for Amarillo to shift the profile toward berry or pine characteristics, while others increase wheat content to fifteen percent for additional haze and mouthfeel. Reducing Crystal malt to two ounces or eliminating it entirely produces a drier, crisper finish. British session IPAs typically feature English hop varieties like Jester or Godiva with lower alpha acids, creating a more restrained bitterness profile. Increasing the dry hop charge to three ounces total intensifies aroma without adding significant bitterness.
When to drink & pairings
Session IPA pairs well with foods that benefit from hop bitterness cutting through richness, including fish tacos, grilled chicken, sharp cheddar, and Thai cuisine with moderate heat levels. The lower alcohol content makes it suitable for afternoon gatherings, barbecues, and situations where multiple servings are anticipated. Serve at 45-50°F in a shaker pint or tulip glass to concentrate aromatics while maintaining approachability. The beer's moderate body and crisp finish complement salads with citrus vinaigrettes and ceviche. Avoid pairing with heavily spiced dishes or delicate flavors that the hop profile might overwhelm.