Dry-Hopped Citrus IPA with Emmer Farro Malt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, juicy India Pale Ale brewed with malted emmer farro and dry-hopped for a fresh citrus aroma. This American-inspired rice and grain recipe, ready in about 150 minutes, pairs malted emmer farro, pale malt extract, hops - Citra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 48, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 90 min Cook: 60 min Serves 48 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 gallons of water to 165°F in your brew kettle, then add 5 lbs malted emmer farro and steep for 60 minutes at 150-155°F, stirring occasionally for even extraction.
  2. Step 2: Remove grain bag and bring wort to a boil; add 3 lbs pale malt extract, stirring to dissolve completely.
  3. Step 3: Boil for 45 minutes, adding 1 oz Citra hops with 15 minutes remaining for bitterness and flavor.
  4. Step 4: At end of boil, cool wort quickly to 68°F using a wort chiller, then transfer to sanitized fermenter and top up with water to 5 gallons.
  5. Step 5: Pitch 1 packet of S-04 yeast and ferment at 68°F for 7 days.
  6. Step 6: After primary fermentation, add 1 oz Citra and 1 oz Mosaic hops for dry hopping; allow to steep for 3-4 days to extract aromatic oils without grassy flavors.
  7. Step 7: Cold crash the beer at 35°F for 2 days to clarify before bottling.
  8. Step 8: Bottle with 3/4 cup priming sugar dissolved in 2 cups boiling water, then carbonate at room temperature for 2 weeks before chilling and serving.

Frequently asked questions

How long does Dry-Hopped Citrus IPA with Emmer Farro Malt take to make?

Total time is about 150 minutes (90 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Dry-Hopped Citrus IPA with Emmer Farro Malt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep malted emmer farro from drying out.

Can I substitute ingredients in Dry-Hopped Citrus IPA with Emmer Farro Malt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dry-Hopped Citrus IPA with Emmer Farro Malt for a different number of people?

The recipe is written for 48 servings. Multiply each ingredient by (your serving target / 48). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Dry-Hopped Citrus IPA with Emmer Farro Malt?

American rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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