Gravity 1020 at the Fort Collins Brewery

Rocky Mountain IPA


Rocky Mountain IPA

An I.P.A. by definition is liberally hopped and higher in alcohol. We made Rocky Mountain I.P.A. by dry hopping for an intense citrus aroma and adding a generous helping of malt to create a backbone stable enough to support the characteristic bitterness of the beer.


2009 US Open Beer Championship, Silver, English IPA.


All Year.


12oz bottles (6 packs), 1/2 bbls, 1/6 bbls


Alcohol by Volume (ABV): 6.2%
Hop Bitterness (IBU): 81
Color (SRM): 12

General Food Pairings

Strong flavored, and/or spicy foods. And don’t forget spice cake, or other sweet/savory desserts.

Recipe: Rocky Mountain IPA Beer Batter. (Can be used with fish, onions, other vegetables.)

1 3/4 cups flour
3/4 cup corn starch
1 TBL granulated garlic
2 tsp Old Bay
1 tsp Kosher Salt
1/2 tsp Black Pepper
1 1/2 tsp baking powder
1 egg beaten
12oz IPA
Water as needed

Combine all dry ingredients. Mix IPA and beaten egg together. Add to dry mixture and mix well. Add enough water to get the consistency of Heavy Cream. Keep cool and store covered.


Graphics by: Trevor Hahn. Website by: WTF Marketing