Hop Slam IPA

WARNING! Not for the faint hearted! As the name suggests, this beer is packed full of flavor and bitterness with this fabulous recipe being a Coopers Forum favorite!

The Thomas Coopers IPA starts you off with a nice floral/spicy base – and then we add another layer of dry hopping. Our Hop Slam IPA recipe uses Motueka (formerly B Saaz) as the hero hop, which throws in a beautiful blend of citrus, stone fruit and mint aromas into the final brew. The combination results in a deliciously hoppy beer packed with a combination of flavors and aromas.

Remember, it’s called Hop Slam for good reason, so make sure to err on the side of more hops rather than less!

Ingredients

1.7 kg Thomas Coopers IPA beer kit

1 kg Light Dry Malt Extract

50 g Motueka hop pellets

(Or 2 oz of aromatic hop of your choice)

Coopers commercial ale yeast (read how to acquire the Coopers commercial ale yeast)

(Or yeast under the brew can or ale yeast of your choice)

STEP 2: Mix

Place Coopers Light Dry Malt into a drained sanitized fermenting vessel and add 2 liters of hot water.

Immediately pick the fermenting vessel up and swirl the contents until dissolved (approx 15 secs) – this method minimizes clumping.

Add the contents of the Thomas Coopers IPA and stir to dissolve.

Top up with cool water to the 18 liter mark and stir thoroughly.

Check the brew temperature and top up to the 21 liter mark with warm or cold water (refrigerated if necessary) to get as close as possible to 21°C.

Sprinkle the dry yeast or stir in liquid yeast.

STEP 2: Brew

Try to ferment at 18C to 21C.

Once the vigorous fermentation has completed (approximately 1 week) add the Motueka Hops (we recommend wrapping them in a muslin bag or cheese cloth), then fit the lid.

STEP 3: Bottle

After 1 week with the dry hop addition, bottle the brew in your usual way. It should finish in the range of 1.008 – 1.012. We recommend bottling the brew with a priming rate of 8g of sugar per liter (2 carbonation drops per 750ml bottle)

STEP 4: Enjoy

Allow to condition for at least 2 weeks in the bottle.

Expect the alcohol content to be around 5.0% ABV.

Download the Hop Slam IPA recipe