India Pale Ale (IPA) – Homebrewing Style Guide
IPA is more than just a beer style, it’s a movement. Originally born in England and reimagined in the U.S., IPAs are all about hops: citrusy, piney, dank, fruity, floral, or juicy. Over time, this once-simple style has evolved into a wide family of hop-forward brews, from clear and bitter West Coast IPAs to soft and hazy New England versions, and even bold Double or Black IPAs.
What's your vibe? Juicy tropical aroma, crisp bitterness, or rich malt complexity? You're in luck, because there’s an IPA substyle for you. And with the right homebrew supplies, brewing gear, and ingredients, you can make a fresh, hop-packed IPA in your own kitchen that rivals any commercial release.
Vital Statistics (BJCP IPA Substyles):
| Style | OG | FG | ABV | IBUs | SRM |
|---|---|---|---|---|---|
| American IPA (21A) | 1.056–1.070 | 1.008–1.014 | 5.5%–7.5% | 40–70 | 6–14 |
| New England IPA (21B, unofficial) | 1.060–1.085 | 1.010–1.018 | 6.0%–7.5% | 30–60 (low perceived bitterness) | 3–7 (hazy, pale gold) |
| West Coast IPA | 1.058–1.072 | 1.008–1.012 | 6.0%–7.5% | 50–80 | 5–9 (clear and amber-gold) |
| Double / Imperial IPA (22A) | 1.065–1.085 | 1.010–1.018 | 7.5%–10.0% | 60–100+ | 6–14 |
| Black IPA (21B Specialty) | 1.050–1.075 | 1.010–1.016 | 5.5%–8.0% | 50–90 | 25–40 |
| Session IPA | 1.040–1.050 | 1.006–1.012 | 3.8%–5.0% | 40–60 | 4–8 |
IPA FAQ
What makes an IPA different from a Pale Ale?
IPAs have more hops, more alcohol, and often more bitterness than Pale Ales. Think of Pale Ales as the more balanced, lower-key sibling to the bolder, more assertive IPA.
What’s the difference between West Coast and New England IPAs?
West Coast IPAs are dry, clear, and bitter with piney, citrusy hops. New England IPAs are hazy, juicy, and smooth with low bitterness and big tropical aroma. Same love of hops, but a totally different vibe.
How do I get that juicy haze in a New England IPA?
Use high-protein grains (like oats and wheat), minimal filtering, and dry hop heavily during active fermentation. Yeast selection matters too. See the pro tip below!
Can I brew a good IPA using extract?
Absolutely. Many award-winning extract brewers craft stellar IPAs using late hop additions, dry hopping, and quality yeast. Just watch your fermentation temperature and keep oxygen out post-fermentation.
What’s the best yeast for IPAs?
For classic American and West Coast IPAs, use a clean strain like Safale US-05. For hazy or juicy styles, choose an expressive strain like London Ale III or New England-style yeast with low flocculation and high ester output.
Why does my IPA lose hop aroma over time?
Hop aroma fades quickly due to oxidation and time. IPAs are best consumed fresh, ideally within weeks of packaging. Store cold and oxygen-free for max freshness.