Freestyle IPA Recipe

This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.

1 year, 1 month ago



Batch size: 5 gallons (19 liters)

OG: 1.060

FG: 1.008–1.010

IBUs (est.): 45

ABV: 6.5%



9 lb (4.1 kg) Pilsner (90%)

0.5 lb (227 g) Munich (5%)

0.5 lb (227 g) Dextrose (5%)

Rice hulls to help with the vorlauf and wort clarity


25 g of 6% alpha hops at 75 minutes


53 g Mosaic at 5 minutes

53 g each Citra, Ekuanot, and Centennial at whirlpool

53 g each Mosaic, Citra, Ekuanot, and Centennial at dry hop (see below)


Wyeast 1968 London ESB


Mash at 150°F (66°C) for 45 minutes and vorlauf until reasonably clear. Fill the kettle to 6 gallons. Boil for at least 75 minutes, following the hops schedule. Ferment at 68°F (20°C) and if possible try to nail that diacetyl rest and get up to 70°F (21°C) at the end of fermentation. Dry hop at day 5 or 6 or at terminal gravity. Rack off the dry hops in 4–5 days. Carbonate to 2.6 volumes of C02.

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