Tandoori IPA

The recipe from this came from Radical Brewing by Randy Mosher.


Grain bill:

  • 6.5 lb pale malt
  • 5.5 lb dark Munich malt (30 Lovibond)
  • 0.75 lb Crystal 70
  • 2 oz black patent malt


  • 1.75 oz Cascade (7.2% AA) @ 60 minutes
  • 1.75 oz Cascade (7.2% AA) @ 30 minutes
  • 2 oz Goldings (5% AA) @ 5 minutes


  • Wyeast 1056 (American Ale)

Brew Day

June 24, 2009: I did this batch with my dad, who was in town and wanted to see how this was all done. The mash temp was initially 162F, so I added some water and ten minutes later it was 152F -- perfect.

Strike water: 3 gallons; sparged with 2.75 gallons. The gravity was 1.040, which was lower than expected; after the boil it was 1.045.


July 19 2009: 17 litres yield. I harvested the yeast (which I later used in the BropsaBripsaSouredStout and the BropsaBripsaPalmSugarBitter).


July 25 2009: First try, and even at 6 days old this is nice. None of the usual green flavour I've had with previous batches. Lovely big head. Opaque brown colour...not really red, but what the hell. Nice creamy mouthfeel. Prominent hoppiness and bitterness. Um. Just nice.

August 31 2009: This has definitely become less sweet as time has gone on. Much closer in flavour to a straight IPA now, though not as full a bitterness as I'd like.

January 1, 2010: The last bottle! This turned out very, very well. There was a big foamy head, a lovely dark brown colour, and a good bitterness (though not as much as I might expect from an IPA). I'd love to try this recipe again, maybe dry-hopped.