New Belgium Ranger IPA Beer Recipe | All Grain American IPA by Ozarks Mountain Brewery | Brewer's Friend
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New Belgium Ranger IPA

211 calories 19.6 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Todd
2.00 (1 Review)

Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday April 18th 2016
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
2 lb Cane Sugar2 lb Cane Sugar 46 0 16%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4%
12.50 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 43.1 14.3%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Boil 5 min 25.18 42.9%
3 oz Cascade3 oz Cascade Hops Pellet 7 Dry Hop 7 days 42.9%
7 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal slow recirculation Fly Sparge -- 148 °F 90 min
6 gal batch sparge Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc tablet Fining Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
Danstar - Nottingham Ale Yeast
1 Each
Attenuation (custom):
Optimum Temp:
57 - 70 °F
Fermentation Temp:
60 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator

Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).

Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150

1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.

60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.

Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.

Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.

Rack to keg in the keezser , chill at near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through.

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  • Public: Yup, Shared
  • Last Updated: 2016-05-22 19:08 UTC
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Braachasaurus 06/27/2022 at 03:43am
2 of 5


I just finished bottle conditioning this recipe. My starting gravity was 1.080, final 1.004, so it finished around 9.7% abv. It tasted so strongly of alcohol, as well as some other ether type flavors, that it's not drinkable. I've only been brewing one year, so I put a portion of the blame on myself, but I do have some questions. Why the 2lbs cane sugar? It seems to me that is why the abv resulted so high. And what does the gelatin do? This was the only step I skipped (aside from the ph/chemical treatment). I wasn't able to keep the initial temp as low as listed but it never exceeded 70 on my thermometer. Looking for tips, thank you.

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