In Search of the Secret to Making a Session IPA

A few weeks ago I brewed a beer that I hoped would be a session IPA(1). On that front, I have good news and bad news. First, the bad news: Alas, at 5.2% ABV, it has turned out to be too high in alcohol (2). The good news? I got beer. And it’s not bad at all. I picked up the flavor of horehound in the non-carbonated beer.

It is now in the keg getting carbonated and had hops and grapefruit peel added for flavor and aroma.

I will try to brew a session IPA again as soon as we kick the keg of Grapefruit Pulpin.

 

  1. Yes, there are lots of definitions of what a “session” beer is, and doubly so for what constitutes a session IPA. My working definition is something below 4.5% ABV.
  2. It started too high in fermentable sugars and ended up too low in specific gravity.
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