A crisp and hop-forward IPA featuring floral citrus notes from Cascade and a smooth, herbal bitterness from Perle. Light malt balances the bold hops, making it refreshing yet cozy — an easy-sipping brew with character in every glass.

🍺 IP-eh? Homebrewed IPA Recipe
A cozy, hop-forward brew featuring Cascade and Perle hops

What you need:
Dry Malt Extract (Pilsen) 1.25 lb
Grains (50/50 Caramel 10, Carapils) 0.5 cup/ each
Hops (PERLE, CASCADE) 0.5 oz./each
Yeast (US-05) 2g
Star San Acid Sanitizer
3 Gallon Brew Kettle
Grain Steeping Bag iGulu keg
Big spoon

🔧 Sanitization
1. Mix 0.2 oz Star San Acid Sanitizer with 1 gallon of water in a keg or large container.
2. Soak all brewing equipment in the solution for at least 60 seconds.
3. No need to rinse — just let everything air dry on fresh paper towels.

💧 Steeping the Grains
1. Pour close to 1 gallon of water into your brew kettle.
2. Place grains in the steeping bag and tie off the top in a knot.
3. Heat the water to 155°F (68°C) — keep it warm but do not boil.
4. Steep the grains for 20 minutes, maintaining 155°F (68°C).
5. Gently remove the grain bag — do not squeeze.

🔥 Boiling & Hops
1. Bring the wort to a boil. Once the first bubbles appear, remove from heat.
2. Slowly stir in the dry malt extract until fully dissolved.
3. Return the pot to medium-high heat and bring to a gentle rolling boil.
4. Once boiling: Add Perle hops and boil for 60 minutes.
For a less bitter beer, reduce the boil time to 30 minutes or to your preference.At 2 minutes left, add Cascade hops.

❄️ Cooling the Wort
1. After boiling, remove the pot from heat.
2. Place it in an ice bath in your sink and cover with a lid to prevent contamination.
3. Cool the wort to below 75°F (23°C) as quickly as possible.

🍶 Transferring & Topping Up
1. Once cooled, use a sanitized funnel to pour the iGulu keg.
2. Avoid transferring thick sludge from the bottom of the pot.
3. If the volume is short of 1 gallon, top up with cool water to reach the fill line.

🧫 Fermentation
1. Sprinkle yeast into the wort (no stirring needed). I used 2g of US-05 American ale yeast.
2. Place it in the iGulu machine and let ferment for 2 weeks at 68°F (20°C).

🧊 Finishing 
Chill to 3°C (37°F) for 12 hours before serving.

A personalized “iGulu Brew Artist” certificate & 1 iGulu hat