This Rosemary and Vanilla IPA recipe is a unique twist on the classic India Pale Ale, combining the earthy aroma of rosemary with the sweet, creamy flavor of vanilla. This beer is a perfect choice for those looking for a full-bodied, flavorful IPA with a slightly sweet finish.
Rosemary and Vanilla IPA
Equipment
- 1 Mash tun
- 1 Brew kettle
- 1 Wort chiller
- 1 Fermenter (e.g. carboy or bucket)
- 1 Airlock
- 1 Hydrometer
- 1 Thermometer
- 1 Auto-siphon
- 1 Bottling bucket
- 1 Bottles
- 1 Bottle capper
- 1 Bottle caps
- 1 Sanitizer solution (e.g. StarSan)
Ingredients
For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 67°C (153°F)
- 10 lb Pilsner malt Quantity 4.5 kg
- 1 lb Wheat malt Quantity 500 g
- 14 oz Carapils malt Quantity 400 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 1/4 oz Chinook 18.4% When to add – At start of boil (IBU 18.4)
- 1/4 oz Chinook 13.1% When to add – For last 10 mins of boil (IBU 14.0)
- 1/4 oz Chinook 13.1% When to add – At turn off (IBU 10.0)
- 50 g Rosemary Other – When to add – For last 10 mins of boil
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 22°C (72°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 Wyeast 3944 Belgian Witbier Yeast
- 1 3/4 oz Citra 13.8% When to add – After fermentation
- 1 3/4 oz Rosemary When to add – After fermentation
- 2 Vanilla beans When to add – After fermentation
Instructions
Mash:
- Heat 13 liters (23 pints) of liquor to 67°C (153°F).
- Add 10 lb of Pilsner malt, 1 lb of wheat malt, and 14 oz of Carapils malt to the liquor.
- Stir the mash to make sure there are no clumps of grains.
- Allow the mash to sit at 67°C (153°F) for 1 hour.
- Drain the wort from the mash and collect it in a separate container.
Boil:
- Heat 27 liters (47 1/2 pints) of liquor to boiling.
- Add 1/4 oz of Chinook hops (18.4%) at the start of the boil and boil for 1 hour.
- Add 1/4 oz of Chinook hops (13.1%) for the last 10 minutes of the boil.
- Add 50 g of rosemary and 1 tsp of Protofloc for the last 10 minutes of the boil.
- Add 1/4 oz of Chinook hops (13.1%) at turn off.
- Allow the wort to cool to around 22°C (72°F).
Fermentation:
- Transfer the cooled wort to a fermenter.
- Add Wyeast 3944 Belgian Witbier Yeast to the fermenter.
- Ferment the beer at 22°C (72°F) until fermentation is complete.
- Once fermentation is complete, add 1 3/4 oz of Citra hops (13.8%), 1 3/4 oz of rosemary, and 2 vanilla beans to the fermenter.
- Allow the beer to condition for 2 weeks at 10°C (50°F).
- After conditioning, bottle or keg the beer and enjoy!
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 3 Weeks | 4.9% | 42.4 IBU | 7.2 EBC |
Unique Flavor Combination
The combination of rosemary and vanilla in this IPA recipe creates a unique and complex flavor profile that is sure to surprise and delight your taste buds. The woodiness of the rosemary blends perfectly with the sweet, creamy flavor of the vanilla, creating a full-bodied and flavorful beer.
Perfect for IPA Lovers
If you are a fan of India Pale Ales, this recipe is a must-try. The addition of rosemary and vanilla to the classic IPA recipe gives it a new twist and elevates its flavor profile to a whole new level.
Easy to Make
Despite its complex flavor, this Rosemary and Vanilla IPA recipe is easy to make at home with the right equipment and ingredients. It only takes a few hours of active time and a couple of weeks of conditioning to produce a delicious and unique beer that you can enjoy with friends and family.
Impress Your Guests
If you’re looking for a beer that will impress your guests at your next party or gathering, this Rosemary and Vanilla IPA is the perfect choice. Its unique flavor and aroma are sure to be a conversation starter and a hit among beer lovers.
FAQ on Making this Rosemary and Vanilla IPA Recipe
What is the total prep and cooking time for this recipe?
The total prep and cooking time for this recipe is 2 hours and 15 minutes, with an additional 2 weeks for fermentation and conditioning.
What type of yeast is recommended for this recipe?
The recipe calls for Wyeast 3944 Belgian Witbier Yeast.
How many pints of beer does this recipe make?
This recipe makes 40 pints of beer.
What is the estimated ABV of this beer?
The estimated ABV of this beer is 4.9%.
How much rosemary and vanilla is used in the recipe?
The recipe calls for 50g of rosemary and 2 vanilla beans.
What is the bitterness rating of this beer?
The bitterness rating of this beer is 42.4 IBU.
What is the color rating of this beer?
The color rating of this beer is 7.2 EBC.
What equipment is needed to make this beer?
To make this beer, you will need a mash tun, brew kettle, fermenter, airlock, thermometer, hydrometer, and bottling equipment.
What is the recommended temperature for fermentation?
The recommended temperature for fermentation is 22°C (72°F).
How long should the beer condition before drinking?
The beer should condition for 2 weeks at 10°C (50°F) before drinking.
Can this recipe be modified for a gluten-free version?
It may be possible to modify this recipe for a gluten-free version by using gluten-free malt alternatives and yeast strains.
What food pairings would go well with this beer?
This beer pairs well with grilled meats, spicy dishes, and strong cheeses.
Is there a recommended serving temperature for this beer?
This beer is best served at 10-12°C (50-54°F).
