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IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale Paperback – Illustrated, October 16, 2012

by Mitch Steele (Author)
4.5 4.5 out of 5 stars 260 ratings
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Explore the evolution of one of craft beer’s most popular styles, India pale ale. Equipped with brewing tips from some of the country’s best brewers, IPA covers techniques from water treatment to hopping procedures. Included are 48 recipes ranging from historical brews to recipes for the most popular contemporary IPAs made by craft brewers such as Pizza Port, Dogfish Head, Stone, Firestone Walker, Russian River, and Deschutes.
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  1. Print length
    350 pages
  2. Language
    English
  3. Publisher
    Brewers Publications
  4. Publication date
    October 16, 2012
  5. Dimensions
    5.97 x 0.89 x 9.01 inches
  6. ISBN-10
    1938469003
  7. ISBN-13
    978-1938469008
  8. See all details
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Product details

  • Publisher ‏ : ‎ Brewers Publications; Illustrated edition (October 16, 2012)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 350 pages
  • ISBN-10 ‏ : ‎ 1938469003
  • ISBN-13 ‏ : ‎ 978-1938469008
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 5.97 x 0.89 x 9.01 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 260 ratings

About the author

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Mitch Steele

Mitch Steele

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Mitch Steele is the Brewmaster for Stone Brewing Co. Since graduating from UC Davis in 1984 with a Fermentation Science degree, he has brewed at some of the largest and smallest breweries in the world. After starting his brewing career in 1988 on a 14 bbl system at the San Andreas Brewing Co. in California, Mitch joined Anheuser-Busch in 1992, managing Brewhouse and Fermenting operations in 3 different breweries, and developing new beers as part of the Anheuser-Busch Specialty Brewing Group in the mid 1990s. Mitch joined Stone Brewing Co. in 2006 and has managed the brewing and packaging operations at Stone as the company has grown from a 48,000 bbl operation to over 287,000 bbls in 2014. He is also the author of the Brewers Publications book: IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale, and was awarded the Brewers Association Russell Scherer award for innovation in craft brewing in 2014.

Customer reviews

4.5 out of 5 stars
4.5 out of 5
260 global ratings

Top reviews from the United States

Andrew Jorgensen
5.0 out of 5 stars Great book (don't believe the negative reviews about the recipes)
Reviewed in the United States on November 28, 2013
Verified Purchase
I'm really enjoying this. The historical chapters are very readable and the recipes are helpful if you know how to use them (which other reviewers apparently didn't). To calculate the hopping rates, you take the IBUs given in the analytical targets, then use the percentages given in the hopping section to calculate how many IBUs you need from each addition for each hop. Then you use for system's hop utilisation rate at that addition point, the brewlength, and the alpha acid content of the hop variety to turn the IBU figure into a number of grams. E.g. if you know you need 87 IBUs, and your brew length is 20 litres, and the recipe tells you to use 17.7% alpha acid CTZ at the start of the boil, to provide 23.3% of the IBUs and your system has a 35% utilisation rate at the start of the boil, then you want 87 * 0.233 = 20.271 IBUs from your addition 1 IBU = 1 mg/l alpha acid, so you need 20.271 * 20 = 405.42mg alpha acid for a brew length of 20 litres, which given utilisation is 405.42 / 0.35 = 1158.34mg. And CTZ has 17.7% alpha so that requires 1158.34 / .177 = 6544.3mg, or roughly 6.5g. Similarly, the malt bill is stated as percentages rather than in terms of weight to allow brewers to adapt them to different brewlengths as required. One criticism I would make at this point is that it is not explicitly stated whether the malt percentages refer to malt mass or percentage of the extract. Does 90% pale malt mean 90% of the mass of malt used is pale malt, or does it mean 90% of the extract making up the wort comes from pale malt. Different malts supply extract at different rates, so, for example, if 10% of your extract had to come from crystal malt, the mass of crystal malt would be more than 10% of the total malt mass. Here's how I would calculate how much to use for a beer that was supposed to be 94.3% pale and 5.7% chocolate malt with an original specific gravity of 1.070 for a brewlength of 20 litres. 1.070 is 70 'brewers points' 70*20 is 1400 brewers points altogether. You need to know your mash efficiency. Suppose it is 75%. So you need to add 1400 / 0.75 = 1866.67 brewers points to the mash tun. 94.3% of those come from pale malt = 1760.26. And from the malt specification sheet for the pale malt it should tell you the extract yield in litre degrees per kilo, say 301 'as is', so that is 1760.26 / 301 = 5.85kg pale malt. If the chocolate malt makes up 5.7% of the extract and has an ldk of 265 'as is' you need 1866.67 * 0.057 = 106.4, 106.4 / 265 = 0.4kg. So going by extract, you need 5.8 kg pale and 0.4kg chocolate (in terms of mass these would be 93.6% and 6.4%, note the difference).
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anonymous
5.0 out of 5 stars Excellent Book
Reviewed in the United States on December 23, 2014
Verified Purchase
Mitch Steele graduated from University of California Davis with a degree in fermentation science in 1984 and he spent a major chunk of his brewing career as a brewer with Anheuser Busch. For the past 8 he has been head brewer at the Stone Brewing Company, known for their assertive IPAs. Mitch has an incredible amount of experience making beer and he buttresses that experience with extensive research into IPAs. In this book he provides an excellent history of the development and growth of IPA from the early 1700s to the present craft beer revolution. He gives a good overview of the current IPA variations and presents some of the challenges of brewing each. Mitch follows this with a good section on IPA ingredients and finishes with 60 pages of recipes. The recipes do not give specific amounts. He gives targets, identifies the percentages you need to meet the targets and assumes that you will use the information in his ingredient chapter to scale the recipe up to your size of a system. If Mitch’s explanations are not clear enough (I thought they were), you can figure the specific amounts for your system using either Ray Daniels Designing Great Beers or John Palmer’s How to Brew. This book is published by Brewers Publications, a division of the Brewer’s Association, a craft brewer’s trade organization. The book is intended for both craft and home brewers but by shooting for both audiences, doesn’t always serve both well. On the whole, this is an excellent, well prepared book.
6 people found this helpful
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Richard Blackham
4.0 out of 5 stars IPA Myths Busted
Reviewed in the United States on January 25, 2017
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The first half of the book is a fascinating and indulgent historical journey through the history of IPA that lays to rest many of the 'alternative facts' that exist on the where, when and why IPA actually became IPA. I particularly enjoyed the second half where Mitch homes in on the actual business of brewing IPAs. He uses a systematic methodology of comparative analysis using old and new world examples to highlight how techniques and tastes have changed to support many varieties under the same name.
A great read.
2 people found this helpful
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Mark Freeman
5.0 out of 5 stars Great deep dive into IPAs
Reviewed in the United States on November 26, 2012
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I had heard a lot about this book on podcast and was excited to read it. It reads like a good book, mostly explaining the history and style of what an IPA is and is not. The history of this style of beer is really fascinating. Best of all, this book provides a ton of great recipes for famous IPAs. My only complaint is that the recipes are given in percentages, rather than the typical 5 gallon homebrew size. Given some brew software, that is easily calculated though.

If you want the real story of IPAs and want some killer recipes to go with it, get this book right away. The author is one of the definitive sources on this style for the modern age.
One person found this helpful
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Alan
5.0 out of 5 stars A wealth of knowledge
Reviewed in the United States on November 22, 2020
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One of the best brewing books I’ve come across. Mitch covers the topic with no stone (LOL) left unturned. It’s as exhaustive a coverage of any subject matter I’ve come across. Loads of killer recipes. His intro alone is fun and I’m envious of the journey this book took him on. Fine fine work Mitch
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J
5.0 out of 5 stars history book for IPAs
Reviewed in the United States on January 16, 2014
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Mitch did a very thorough account on IPAs. Categorized by era and country you can quickly get a picture of how each region would use hops differently for leading up to IPAs, during the IPA rush, its decline, and then its recent resurgence. Lots of great recipes and how to's in the back of the book.

He even does a great job not giving into the myths and legends that surround IPAs and gives you the facts and context instead.

A must read for all brewers!
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kchoto
5.0 out of 5 stars Título interesante para conocer más sobre el estilo IPA
Reviewed in Spain on August 28, 2019
Verified Purchase
Libro completo en el que viene bastante historia sobre el estilo IPA. También contiene consejos para elaborar así como algunas recetas. Merece la pena para completar la biblioteca cervecera.
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Stefan Pock
5.0 out of 5 stars Tolles Buch wenn man mehr über das India Pale Ale wissen will und einige schöne Rezepte nachbrauen möchte
Reviewed in Germany on December 10, 2017
Verified Purchase
Ich habe mir das Buch gekauft weil ich mehr über das IPA und dessen Herstellung und Geschichte wissen wollte. Ich wurde beim Kauf nicht enttäuscht. Von der Geschichte bis hin zur Entwicklung, über die richtigen Prozesse und einige tolle IPA Rezepte ist alles in dem Buch enthalten.
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thelolly76
5.0 out of 5 stars Très bon bouquin
Reviewed in France on February 22, 2017
Verified Purchase
Très bon livre reprenant l'historique d'un des styles les plus populaire. Je le recommande grandement car il reprend de très nombreuses bases et informations nécessaires à tous brasseurs (même amateurs !).
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Denis Sposito Mechi
5.0 out of 5 stars otimo livro. aprovado
Reviewed in Brazil on January 25, 2015
Verified Purchase
Otimo livro. Bem completo. Aprovado. Recomendo a compra do livro para aqueles q tem interesse em saber sobre a historia da IPA e algumas receitas de marcas famosas.
3 people found this helpful
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Scott Rubie
5.0 out of 5 stars A must read for the beer crafter
Reviewed in Canada on August 19, 2013
Verified Purchase
This is not a 'how to" book for the beginner. It gives an extensive and documented history on the development of the IPA style of beer. This is followed by an in depth discussion on the making of IPA style beer followed by numerous recipes. This book is well suited to the intermediate crafter/brewer with attention to the finer points on brewing IPA and beer in general. A must read for the serious brewer and an interesting and informative read for the beer historian.
One person found this helpful
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