New Belgium Brewing Co.’s Ranger IPA clone
This was the first in New Belgium Brewing Co.’s Ranger series. This has since been replaced by the Voodoo Ranger line of IPAs. This is a smooth drinking IPA with a nice orange glow and strong hop character provided by Chinook, Simcoe and Cascade hops.
New Belgium Brewing Co.’s Ranger IPA clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.009
IBU = 70 SRM = 7 ABV = 6.5%
Ingredients
12 lbs. (5.4 kg) 2-row pale malt
4 oz. (113 g) crystal malt (120 °L)
12 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
6.5 AAU Simcoe® hops (30 min.) (0.5 oz./14 g at 13% alpha acids)
3.8 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
0.5 oz. (14 g) Chinook hops (0 min.)
0.5 oz. (14 g) Simcoe® hops (0 min.)
1 oz. (28 g) Cascade hops (0 min.)
2.5 oz. (71 g) Cascade hops (dry hop)
Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale V) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 148 °F (64 °C). Boil for 90 minutes, adding hops at times indicated. Cool wort and transfer to fermenter. Ferment at 68 °F (20 °C). Dry hop in secondary or keg for one week and then bottle or keg.
New Belgium Brewing Co.’s Ranger IPA clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.009
IBU = 70 SRM = 7 ABV = 6.5%
Ingredients
4.5 lbs. (2 kg) Briess light dried malt extract
1 lb. (0.45 kg) cane sugar (15 min.)
1 lb. 13 oz. (0.82 kg) pale malt
4 oz. (113 g) crystal malt (120 °L)
12 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
6.5 AAU Simcoe® hops (30 min.) (0.5 oz./14 g at 13% alpha acids)
3.8 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
0.5 oz. (14 g) Chinook hops (0 min.)
0.5 oz. (14 g) Simcoe® hops (0 min.)
1 oz. (28 g) Cascade hops (0 min.)
2.5 oz. (71 g) Cascade hops (dry hop)
Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale V) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep grains in 3 qts. (2.8 L) of water at 148 °F (64 °C) for 45 minutes. Add water to make 4 gallons (15 L) of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops at times indicated. Add remaining malt extract and cane sugar for final 15 minutes of the boil.
Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary or keg for one week.
