The THALES French American IPA Recipe
- Color: Golden (18 EBC)
- Alcohol: ~6.2% (depending on efficiency)
- Quantity: 20 L
- Bitterness: Present (40 IBU)
- Difficulty: Moderate
- Brew time: 5 hours
Ingrédients :
- 4,5 kg Pale Ale Malt
- 500 g Munich Malt
- 400 g Caramel Ambré Malt
- 250 g Carapils Malt
- 15 g Simcoe Hop (Ebullition : 60 min)
- 40 g Teorem T45 Hop (Hopstand : 20 min à 90°C)
- 15 g Simcoe Hop (Hopstand : 20 min à 90°C)
- 60 g Teorem T45 Hop (Dry Hop : Fermentation secondaire)
- 20 g Simcoe Hop (Dry Hop: Fermentation secondaire)
- 2 packets of WHC LAX yeast
- Total water volume: 34 L (Preferably sulfate > chloride = 2)
Brew our French American IPA recipe :
Step 1:
In your mash tun, heat 18.7 liters of water to 72°C and add the crushed grains.
Stir well to soak all the malt and don’t hesitate to break up any clumps against the sides of the vessel.
Mix until the temperature drops to 67°C, then hold it there for 1 hour.
Meanwhile, heat 15.3 liters of water to 75°C.
Step 2:
If possible, perform a 10‑minute mash‑out at 75°C.
Step 3:
Proceed with lautering and sparging.
Step 4:
Bring your wort to a boil for 60 minutes.
Add your first 15 grams of Simcoe at the start of the timer.
Once the boil is finished, let the wort cool down to 90°C, then add: • 40 g Teorem T45 • 15 g Simcoe
Let them steep for a full 20 minutes.
If you cool your wort with an immersion chiller, don’t forget to sterilize it in the wort during the last 15 minutes of the boil.
Step 5:
Cool the wort to 20°C and transfer it to the fermenter, adding the yeast.
The original gravity should be around 1.060 (depending on your efficiency).
After 3 days of fermentation, raise the temperature to 21°C. Three days later, increase it to 23°C and leave it for an additional 3 weeks. If you cannot be as flexible with the temperature, ferment at 20°C for 4 weeks.
Finally, 3 days before bottling, add the 60 g of Teorem and 20 g of Simcoe.
The final gravity should be around 1.012.
Step 6:
Sterilize 7 g/L of sugar (in a bit of water) for bottling.
Conclusion:
This Old School American IPA recipe highlights the Simcoe / Teorem duo. Simcoe brings its classic resinous, piney and citrus character, typical of American IPAs from the early 2010s. Teorem adds a modern French twist: pineapple, citrus, spices, and a strong aromatic punch thanks to its T45 format.
The malt base — Pale Ale, Munich, Amber Caramel and Carapils — provides body, color and a texture perfectly suited to this old school style. WHC LAX yeast ensures a clean fermentation while letting the hops shine.
Bitterness is firm but controlled, supported by a sulfate‑forward water profile (2:1). The 90°C hopstand extracts a balanced mix of resin, yellow fruit and spice.
Thales is a resinous, expressive IPA with real character — a clear nod to Meteor’s IPA, which successfully blended American tradition with French know‑how. A beer with attitude, designed for hop lovers who appreciate authenticity.