Quadruple Hopocalypse – Quadruple IPA (Homebrew Recipe)

Quadruple Hopocalypse – Quadruple IPA (Homebrew Recipe)

Quadruple Hopocalypse – Quadruple IPA – Homebrew Recipe

Creating an IPA with 12 different hops presents an exciting challenge. The goal is to blend the hops in a way that showcases a broad spectrum of flavors and aromas—from citrusy and fruity to piney and earthy—while maintaining a harmonious balance. This recipe is for a 5-gallon batch and aims to create a complex, aromatic, and flavorful IPA that celebrates the diversity of hop characteristics.

Multi-Hop IPA Recipe

Malt Bill:

  • 12 lbs (5.44 kg) Pale Malt (2-row)
  • 1 lb (0.45 kg) Munich Malt
  • 1 lb (0.45 kg) Crystal Malt 40L

Hop Schedule:

  1. Bittering (60 minutes from end of boil):
    • 0.25 oz (7 g) Magnum – Chosen for its clean, neutral bittering qualities, laying a solid foundation without overpowering the other hop flavors.
  2. Flavor/Aroma Additions:
    • At 15 minutes from end:
      • 0.25 oz (7 g) Simcoe – For its piney and earthy tones.
      • 0.25 oz (7 g) Amarillo – For its orange-citrus character.
      • 0.25 oz (7 g) Cascade – For its classic grapefruit note.
    • At 5 minutes from end:
      • 0.25 oz (7 g) Mosaic – For blueberry and tropical fruit notes.
      • 0.25 oz (7 g) Citra – For its strong citrus and tropical tones.
      • 0.25 oz (7 g) Galaxy – For its intense passionfruit and peach.
    • At flameout/whirlpool:
      • 0.25 oz (7 g) Nelson Sauvin – For its white wine-like fruitiness.
      • 0.25 oz (7 g) El Dorado – For its candy-like sweetness and tropical fruit.
      • 0.25 oz (7 g) Azacca – For its mango and papaya aromas.
      • 0.25 oz (7 g) Sorachi Ace – For its unique lemon and dill characteristics.
      • 0.25 oz (7 g) Hallertau Blanc – For its floral and fruity, especially grape, tones.
      • 0.25 oz (7 g) Motueka – For its lime and lemon zest notes.
  3. Dry Hopping:
    • 1 oz (28 g) of a blend containing equal parts of each hop used in flavor/aroma additions, added to the fermenter 5-7 days before bottling/kegging.


  • American Ale Yeast (e.g., Wyeast 1056, White Labs WLP001, or Safale US-05)

Other Ingredients:

  • Water adjustments as needed for your water profile aiming for a balanced sulfate to chloride ratio to support both hop bitterness and malt sweetness.


  1. Mash: Heat water to 152°F (67°C) and mash the grains for 60 minutes.
  2. Sparge: Sparge to collect 6.5 gallons (24.6 liters) of wort.
  3. Boil: Bring the wort to a boil, adding hops according to the schedule above.
  4. Ferment: Cool the wort to fermentation temperature (around 68°F or 20°C), pitch the yeast, and ferment.
  5. Dry Hop: Add the dry hop blend 5-7 days before the end of fermentation.
  6. Bottle/Keg: Package the beer with appropriate carbonation.


The rationale behind using 12 different hops is to craft an IPA that showcases a wide array of hop flavors and aromas. This recipe carefully selects hops for their unique contributions—ranging from bittering qualities to complex aromatic and flavor profiles. The timing of hop additions is designed to maximize the extraction of desired characteristics: early additions for bitterness, late additions for flavor and aroma, and dry hopping for an aromatic punch. This approach aims to create a well-rounded, multi-dimensional IPA that is a true celebration of hops.

Homebrewing Recipes

We are circling back to include more homebrew articles. We have gotten some requests for recipes, so we have decided to write them up and post them here. Be sure to check for other Homebrew articles and recipes as well!

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