Ingenious Libations

A modern Hazy IPA designed to emphasize soft mouthfeel, saturated hop expression, and low perceived bitterness.

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SOFT FOCUS uses a protein-rich grist and a chloride-forward water profile to create a smooth, full body while minimizing sharp bitterness. Late and dry hop additions drive layered tropical and citrus character, while a clean, expressive fermentation profile enhances softness and drinkability.

BJCP Category: 21C – Hazy IPA

Batch size: 6 gallons

OG: 1.064
FG: 1.014
ABV: ~6.6%
IBU: ~30
SRM: 6–7

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Grain bill
9 lb BestMalz Pilsner Malt
2 lb BestMalz Wheat Malt
1.5 lb Briess Flaked Oats

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Hops
1 oz Citra – Whirlpool (170°F, 20 min)
1 oz Mosaic – Whirlpool (170°F, 20 min)
1 oz Galaxy – Whirlpool (170°F, 20 min)
1 oz Citra – Dry Hop (Day 2–3)
1 oz Mosaic – Dry Hop (Day 2–3)
1 oz Galaxy – Dry Hop (Day 2–3)

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Yeast
London Ale III (or equivalent English strain)

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Mash
152°F for 60 min
Mash Out 168°F for 10 min

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Fermentation
66–68°F for ~7–10 days

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Optional: a chloride-forward water profile (Cl 150–200 ppm, SO₄

A German Schwarzbier designed to deliver smooth roast character with a clean, crisp lager finish.

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DARK CLARITY uses a restrained blend of Pilsner malt and dehusked roasted grains to achieve deep color without harsh bitterness. A balanced noble hop profile supports the malt while cold fermentation and proper lagering create a refined, highly drinkable dark beer.

BJCP Category: 8B – Schwarzbier

Batch size: 6 gallons

OG: 1.050
FG: 1.010
ABV: ~5.2%
IBU: ~24
SRM: 28–30

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Grain bill
9 lb BestMalz Pilsner Malt
1 lb BestMalz Munich Malt
0.5 lb Weyermann Carafa Special II (dehusked)
0.25 lb Weyermann Carafa Special III (optional, for color adjustment)

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Hops
1 oz Magnum – 60 min
1 oz Hallertau Mittelfrüh – 20 min
0.5 oz Hallertau Mittelfrüh – 5 min

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Yeast
SafLager W-34/70

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Mash
150°F for 60 min
Mash Out 168°F for 10 min

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Fermentation
50°F for ~10 days
Raise to 60°F for 2–3 days (diacetyl rest)
Lager at 34°F for 3–4 weeks

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Optional: a soft to moderately balanced water profile (Ca ~50 ppm, low sulfate, moderate chloride) will help maintain smoothness and prevent harsh roast expression.

A classic West Coast IPA designed to showcase firm bitterness, bright citrus character, and a clean, dry finish.

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CLEAR INTENT uses a simple, highly fermentable grist and a sulfate-forward water profile to emphasize hop sharpness and clarity. Layered additions of classic American hops create citrus, pine, and resin while a clean fermentation profile keeps the finish crisp and defined.

BJCP Category: 21A – American IPA

Batch size: 6 gallons

OG: 1.064
FG: 1.010
ABV: ~7.0%
IBU: ~60
SRM: 5–6

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Grain bill
11 lb BestMalz Pilsner Malt
1 lb BestMalz Vienna Malt
0.5 lb BestMalz Caramel Pils

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Hops
0.75 oz Magnum – 60 min
1 oz Centennial – 15 min
1 oz Citra – 10 min
1 oz Citra – Whirlpool (170°F, 20 min)
1 oz Mosaic – Whirlpool (170°F, 20 min)
1 oz Citra – Dry Hop (2–3 days)
1 oz Mosaic – Dry Hop (2–3 days)

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Yeast
WLP-001 California Ale

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Mash
150°F for 60 min
Mash Out 168°F for 10 min

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Fermentation
66–68°F for ~7–10 days

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Optional: a sulfate-forward water profile (Ca ~100 ppm, SO₄ 150–200 ppm, Cl ~50 ppm) will sharpen bitterness and enhance hop clarity.

Crisp German lager designed to showcase clean malt character and firm noble hop bitterness.

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LUMEN PILSNER uses a simple malt bill and classic Hallertau Mittelfrüh hops to create a bright, highly drinkable beer with floral, herbal character and a dry, refreshing finish. Precision in fermentation and lagering produces the clarity and balance that define the style.

BJCP Category: 5D – German Pils

Batch size: 6 gallons

OG: 1.048
FG: 1.010
ABV: 5.0%
IBU: ~35
SRM: 3

Grain bill
10 lb BestMalz Pilsner Malt
0.5 lb BestMalz Vienna Malt
0.25 lb BestMalz Acidulated Malt

Hops
1 oz Hallertau Mittelfrüh – 60 min
0.75 oz Hallertau Mittelfrüh – 20 min
0.5 oz Hallertau Mittelfrüh – 5 min

Yeast
SafLager W-34/70

Mash
150°F for 60 min
Mash Out 168°F for 10 min

Fermentation
50°F for ~10 days
Lager at 34°F for 3–4 weeks

Optional: a soft water profile with low sulfate and moderate calcium will help maintain a smooth bitterness and clean finish.

German Pilsner is one of the most technically demanding styles to brew well. Do you prefer a sharper bitter finish or a softer, more rounded pils?

Traditional Bavarian wheat beer designed to showcase expressive yeast character and soft wheat body.

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SOMMER HEFEWEIZEN uses a high percentage of wheat malt and classic German weizen yeast to produce the signature banana and clove flavors that define the style. Low bitterness keeps the focus on yeast expression while the wheat provides a creamy mouthfeel and towering foam head.

BJCP Category: 10A – Weissbier

Batch size: 6 gallons

OG: 1.050
FG: 1.010
ABV: 5.2%
IBU: ~14
SRM: 4

Grain bill
6 lb BestMalz Wheat Malt
4 lb BestMalz Pilsner Malt
0.5 lb BestMalz Munich Malt

Hops
0.75 oz Hallertau Mittelfrüh – 60 min

Yeast
Wyeast 3068 Weihenstephan Weizen
(or White Labs WLP300)

Mash (Option 1 – Single Infusion)
152°F for 60 min
Mash Out 168°F for 10 min

Mash (Option 2 – Traditional Step Mash)
Ferulic Acid Rest 113°F – 15 min
Saccharification 152°F – 60 min
Mash Out 168°F – 10 min

Fermentation
64–66°F → more clove expression
68–70°F → more banana expression
Primary fermentation ~10 days

Optional: gently rouse the yeast during fermentation to enhance ester production and classic hefeweizen character.

Do you prefer banana-forward hefeweizens or clove-forward versions?

An American Amber Ale designed for balance between caramel malt richness and clean American hop bitterness.

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AMBER HORIZON ALE uses a layered malt bill of Pale Ale, Munich, Crystal 60, and Victory malt to create notes of toasted bread, caramel, and light toffee. Cascade hops provide classic citrus and floral character while Magnum delivers smooth bitterness for a balanced, highly drinkable beer.

BJCP Category: 19A – American Amber Ale

Batch size: 6 gallons

OG: 1.050
FG: 1.012
ABV: 5.0%
IBU: ~32
SRM: 12

Grain bill
8 lb BestMalz Pale Ale Malt
1.5 lb BestMalz Munich Malt
0.75 lb Briess Crystal 60
0.5 lb Briess Victory Malt

Hops
0.5 oz Magnum – 60 min
0.75 oz Cascade – 15 min
0.5 oz Cascade – 10 min

Optional Dry Hop (3 days)
1 oz Cascade

Yeast
SafAle US-05

Mash
152°F for 60 min
Mash Out 168°F for 10 min

Fermentation
68°F for ~14 days

Optional: a light Cascade dry hop can add a subtle citrus lift while keeping the malt character front and center.

Amber ales are one of the most balanced styles in craft brewing. Do you prefer malt-forward ambers or hoppier interpretations?

Classic Irish stout built around a traditional roasted barley profile.

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For this style I strongly prefer English malt. Simpson’s Malting out of the UK produces excellent malts that fit this Irish stout beautifully. Their Maris Otter brings a subtle biscuit and nutty depth that works perfectly with roasted barley.

BJCP Category: 15B – Irish Stout

Batch size: 6 gallons

OG: 1.042
FG: 1.010
ABV: 4.2%
IBU: 35

Grain bill
8 lb Maris Otter
1 lb Flaked Barley
1 lb Roasted Barley

Hops
1.25 oz East Kent Goldings – 60 min

Yeast
Irish Ale Yeast (Wyeast 1084 or SafAle S-04)

Mash
152°F for 60 min

Fermentation
66°F for ~10 days

Water profile (target)

Ca 70 ppm
SO4 50 ppm
Cl 60 ppm

Smooth roast character with classic Irish stout drinkability.

Do you prefer traditional roasted barley only, or do you add small amounts of chocolate malt to your Irish stout?

Session-strength IPA designed for maximum hop expression without the heavy ABV.

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DAYBREAK IPA uses a light malt base with Citra, Mosaic, and Amarillo layered through late additions, hop stand, and dry hop to create bright citrus and tropical character in a highly drinkable format.

BJCP Category: 21B – Specialty IPA (Session IPA)

Batch size: 6 gallons

OG: 1.043
FG: 1.008
ABV: 4.7%
IBU: ~45

Grain bill
8 lb Rahr Pale Ale Malt
1 lb BestMalz Vienna Malt
0.5 lb Briess White Wheat Malt
0.15 lb Weyermann Acidulated Malt

Hops
0.5 oz Magnum – 60 min
0.5 oz Amarillo – 15 min
0.5 oz Citra – 15 min

Hop Stand (194°F – 10 min)
1 oz Citra
0.5 oz Mosaic

Dry Hop (3 days)
1 oz Amarillo
1 oz Citra
0.5 oz Mosaic

Yeast
SafAle US-05

Mash
149°F for 60 min
Mash Out 167°F for 10 min

Fermentation
68°F for ~10 days

Optional: add zest of 2–3 oranges at flameout for extra citrus brightness.

Has anyone experimented with session-strength IPAs around this gravity? Curious what OG people like to target for maximum drinkability.

Classic Hoegaarden-style witbier brewed to highlight soft wheat character with traditional citrus and spice.

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Bright, hazy, and refreshing with orange peel and coriander layered over a smooth wheat and oat base.

BJCP Category: 24A – Belgian Witbier

Batch size: 6 gallons

OG: 1.048
FG: 1.010
ABV: 5.0%
IBU: ~15

Grain bill
4.5 lb Pilsner Malt
4.5 lb Flaked Wheat
2 lb Flaked Oats
0.2 lb Acidulated Malt

Hops
0.75 oz Hallertau Mittelfrüh – 60 min

Spices (5 min)
1 oz Sweet Orange Peel
1 oz Coriander (crushed and lightly toasted)

Yeast
Wyeast 3944 Belgian Witbier

Mash
152°F for 60 min

Fermentation
67°F for ~2 weeks

Water profile (target)
Ca 50 ppm
SO4 30 ppm
Cl 70 ppm
Magnesium & Sodium: Low
Mash pH target: 5.2-5.4

Has anyone brewed a Hoegaarden clone recently? Curious how others balance the coriander and orange.

Spring saison brewed for maximum drinkability.

A rustic grain bill of pilsner, spelt, and wheat creates a light farmhouse base while Rakau hops add soft stone fruit character. French saison yeast finishes the beer dry and expressive.

Clean, bright, and built for warm weather.

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Keeping with the IPA vibe, I brewed up a West Coast style IPA with all Southern Hemisphere hops today.

This IPA is bright and juicy with tropical top notes (passionfruit, lime zest, pineapple), herbal citrus undertones, and a dry, clean finish with soft bitterness. Think "tropical IPA with a rustic pulse."








Ingenious Libations - Southern Starburst IPA

6 gallons - All-Grain (60min boil)
OG = 1.059
FG = 1.010
IBU = 45 SRM = 5 ABV = 6.5%

Ingredients:

10.5 lbs - Viking Pilsner
1 lb - Weyermann Vienna
0.25 lb - Rahr Six Row
0.25lb - Weyermann Acidulated Malt (mash pH adjustment)

0.50oz - Magnum @ 60 min
1 oz - Motueka @ 10 min
1 oz - Waimea @ 10 min
0.5 oz - Vic Secret @ Flameout (Hop stand for 15 min)
0.5 oz - Waimea @ Flameout (Hop stand for 15 min)
1 oz - Vic Secret Dry Hop on Day 3 for 3 days
1.5 oz - Galaxy Dry Hop on Day 3 for 3 days

Yeast: Kveik Ebbegarden

Mash In @ 152° for 60 min
Mash Out @ 168° for 10min

Oxygenate and Ferment @ 90° for three to four days or until fully attenuated.

Feel free to add any comments you might have. I can also provide you with the water profile I used if you’d like. Let me know how yours turns out!


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