Extract ipa with no grains?

Never done it but it shouldn't be a problem. There is a small percentage of DME that is carapils to begin with 1-3% but you could probably find out for sure on the manufacturer's website.

Use some table sugar to dry it out if you want hope in the forefront.

 

Never, personally. But I did just watch a video today of an all-extract IPA done by a brewtuber named Ryan Reschan. 20 minute boil, hop bursted. Apparently turns out really well. Quickest brewday ever.

Keep in mind that this dude won a contest with Stone and had his beer scaled up and commercially distributed. R&R Coconut IPA. So you know he's legit.

Here's the link:

EDIT -
This is a pale ale. But whatever, you get the point.

 

With the reduced fementability of extract, I wonder why more homebrewers haven't tried it already. Great idea, IMHO.

 

Never done it, but I see no reason why it would not work, especially for a "west coast" IPA

 

Most Two Hearted extract clones only use 1/2 lb C-40 + extract, and it's great! That's a great all Centennial single hop IPA that's excellent and easy to brew. I've been doing a single hop line for about 6 months and absolutely enjoy every single one of them...drinking an all Falconers Flight Cascadian Dark Ale/black IPA as I type, got an all Buzz Bullet IPA on keg beside it and an Azacca IPA bubbling away in the fermenter right now. I have brewed all of these with 6lbs light DME and used 2 lbs of a different grain each time in a mini mash BIAB style with a general hop schedule of 1oz 60 minutes, 1oz 15 minutes, 2 oz hopstand at flameout for 15 minutes and 2 oz dry hop 4-5 days before kegging...an extract SMaSH if you will. It's definitely helped me become familiar with a lot of different hops and grains and helped me realize how I want to use them in the future.

 

Never done an IPA, but I have done an overhopped APA.

 

I did a hoppy "SMaSH" APA with maris otter extract and citra. It wasn't quite an IPA--maybe about 50 IBU--but it tasted pretty good, I thought. Matter of fact, after I brewed it, I thought, "wow, that was good, I should try the same recipe adding some munich and a little crystal, maybe a touch of wheat." And it turned out the SMaSH beer was better! There's something to be said for simplicity.

 

A hop-forward IPA would be an ideal style to do something like this, IMO, provided you do a full volume boil to get the most from your hops. Most extracts include some specialty grains anyway, so, while you don't know exactly what's in there, it's not a completely blank slate. Presumably, some thought was put into the recipes for the extracts (otherwise, why would they bother with the extra stuff?).

It's just about time for my annual January 'get me through the drought until brewing season returns' brew. I may try an extract-only IPA. This promises to be the simplest beer I've done. Thanks for the idea.

 

It works quite well. I've been doing quick extract (100% extract or 90%/10% extract and corn sugar) IPAs and pale ales for a while now. Even been doing them with 20 minute full boils and 8 oz of flame out hops as the only addition with a bath tub chill as the ultimate in lazy brewing.

 

I realize there are a lot of variables, but what do you use a rule of thumb for attenuation from an all extract wort? If you're using US-05 in a 1.050 all-extract beer, for example, what percentage of sugar would you use to bring the FG down to, say, 1.010?

 

This can absolutely be done. When pressed for time i have done this and had very good results. The only problem is that you don't get the option of customizing the grain bill... not a huge deal for an IPA anyways.

 

Sorry for late response. Missed your post. I'd use 0% extract to reach 1.010 from a 1.050 wort with US-05. If I was going from 1.065 to 1.010 I'd sub in a lb of sugar to reach 1.010 with US-05.

That all goes out the window with the Conan strain, as my attenuation has been all over the map depending on my fermentation temp profile (68F for duration of ferment, I've went from 1.065 down to 1.003 with no sugar; 64F w/ d-rest at end of fermentation, 1.065 to 1.015 with no sugar). Still playing with Conan, so maybe I can have some rules of thumb in the future about it.