ThaIPA - #5 (08/22/14)

Malt Extract:

  • Liquid: 6 lbs
  • Dry: 1 lb

Grain Bill:

  • Caravienne 16 oz

Additions Schedule:

  • 1 oz Simcoe Hops - 60 min
  • Cilantro Stalks - 60 min
  • Whirlfloc Tab - 20 min
  • 1 oz Simcoe Hops - 10 min
  • 1 oz Corriander Seed - 10 min
  • 2 oz Simcoe Hops - 5 min
  • 1 Lemon Grass stalk pounded and chopped - 5 min
  • 1/2 Bundle of Cilantro leaves - 5 min
  • 2 oz Simcoe Hops - Flameout
  • 1/2 Bundle of Cilantro leaves - Flameout
  • .25 oz Corriander Seed - Flameout
  • 1/2 Bundle of Cilantro, 1 Lemon Grass Stalk, 5 Zested Limes - 7 days later


  • White Labs - WLP090 San Diego Super Yeast


This started out as a pretty simple recipe, but the quantities of everything ended up getting a bit out of control.  Being from the West Coast and Southern California specifically, I wanted to try my hand at a Big Hoppy IPA, but... basic is never enough.  I then started thinking of alternative ingredients to make it my own and came up with: cilantro, lemon grass, lime and a "ThaiPA" was born!  With all these additions, the simplicity of this recipe quickly spun out of control and, in retrospect, I might've gone a bit overboard with the amount of each ingredient too (this brew could be cheaper without sacrificing flavor).


There were a couple techniques I wanted to try out with this recipe: Dry Hopping and Single Hopping.  First off, Dry Hopping:  Rather than 'dry hop' with... 'hops,' I used cilantro, lemon grass, and lime.  S-M-R-T!  These really imparted a lot of freshness to the beer and this is a worthwhile technique.  On the other hand, Single Hopping:  For this beer I chose Simcoe (for it's spicy and citrusy profile) to compliment the other Thai flavors and I thought it would be a good idea to get really familiar with one specific hop.  After trying this out, I now believe that Single Hoping is a waste of time and hops are like Voltron: "The more you can hook up, the better it gets!"


The ThaIPA turned out to be a crowd pleaser and was really tasty on a hot day.  The cilantro and citrus hit like a Tiger Uppercut to the nose and could definitely be toned down on further iterations.  There was a one-two punch of lemon grass and lime, with a spicy after taste from the cilantro (definitely not a good brew for any of you with OR6A2 - also, I pity you: Cilantro is delicious!)  I would love to rework this recipe for Round 2 with a lighter/less flavorful/varied malt and hops bill (maybe some Amarillo and Citra to boost the citrus even more), less cilantro, and a different yeast.  It might be fun to add some coconut milk, a hint of chili, lime leaf, and/or maybe even curry(?)!  Thai flavors and beer are a definite win.



  1. In a small pot boil bring some water up to almost boiling and steep the grains in a bag for 30 mins.
  2. Add this mixture to a larger pot with water and boil.  Strain as much out of the bag as possible.
  3. When the boil begins, add extract and begin the Additions Schedule in mesh bags.
  4. Cool down wort and pour into sanitized fermenter.  Add water and bring up to 5 gallons.
  5. Pitch Yeast.
  6. After 7 days of fermentation, add the rest of the Additions and let sit for another 7 before bottling.