Skip to main content
Main Content

Make 5 gallons of your own with this Torpedo IPA homebrew recipe.

Ingredients

Fermentables
Two-row Pale | 93% | 13.25 lbs.
Caramel (C60) | 7% | 1.0 lbs.

Whole Cone Hops (to the kettle)
Magnum | 1 oz. 70 min
Magnum | 1 oz. 10 min
Magnum | 1 oz. 0 min (flame out)
Crystal | 1 oz. 0 min (flame out)

Dry Hops (to the fermenter)
Crystal | 1 oz.
Magnum | 0.5 oz.
Citra | 0.5 oz.

Instructions

  1. Crack open a Torpedo!
  2. Mash grains at 155 °F for 90 minutes.
  3. Raise mash temperature to 170 °F, hold for 5 minutes, then recirculate.
  4. Run off wort and sparge with water hot enough to keep the grain bed around 172 °F.
  5. Boil time is 70 minutes. Follow hopping schedule above.
  6. Cool wort to 68 °F and pitch with California ale yeast, AKA Chico ale yeast.
  7. After primary fermentation (1-2 days) add dry hop schedule to a Randall or directly to the fermenter.
  8. Open another Torpedo, and wait until ending gravity is 3.7 °Plato.
  9. Bottle or keg.
  10. Enjoy!

Dozens of bottles of Torpedo IPA on the packaging line at Sierra Nevada Brewing Company

Continue