Hop Slam IPA (USA) Recipe

Hop Slam IPA (USA)

Hop Slam IPA (USA) (23 Litres)

East or West, this Hop Slam IPA will have even the cheap seats on their feet. An aggressive American styled IPA, it is fruity and floral with hints of citrus and tropical fruit. The solid malt backbone is overlaid with resinous citrus characters and a firm bitter finish. That might sound like a mouthful, but it’s a perfectly executed alley-oop between Bravo and Equinox, the point guard and power forward of the hops world. We might even see them playing for the Hopland Globetrotters one day. Might be time to reinforce the backboard.



  • Colour: Copper/Amber
  • Body: Med/High
  • Bitterness: High
  • Approx. Alcohol Level: 5.6%
  • Naturally Carbonated: Natural


Step 1 : Mix

Place Coopers Light Dry Malt into a drained sanitised Fermenting Vessel (FV) and add 3 litres of cold water. Immediately pick the FV up and swirl the contents until dissolved (approx 30 secs) - this method minimises clumping but don’t be concerned if lumps remain. Add the Thomas Coopers Brew A IPA and stir to dissolve. Top up with cool water to the 20 litre mark and stir thoroughly. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 20C. Sprinkle the Safale US-05 dry yeast along with yeast from the brew can, fit the lid and try to ferment at 20C.

Step 2 : Brew

Once the foam has subsided (usually around day 6 or 7 when fermenting with US-05) add the Bravo and Equinox Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper). Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 – 1012.

Step 3 : Bottle

Bottle the brew with a priming rate of 8g per litre (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 5.6% ABV.

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