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Recipe – English IPA

05/11/2014

malt

The sample from the bitter hopped with First Gold tasted so nice that I wanted to brew something else with the Bedford yeast. Considering that I like to keep a hoppy beer on one of my two taps I decided to brew an English IPA, a style that I have not gotten around to brewing for some reason. I have a few odds and ends of English hops left over from brewing bitters so I’ll use them along with 100 grams of Styrian Goldings. Perhaps not perfect since majority of these hops are of the earthy-spicy type but sometimes you have to use what is available and I don’t like to throw hops away. For a “bright” counterpoint I’ll use what is left of the First Gold as a dry hop addition and see if that will balance things a bit. The schedule itself is similar to what I’ve used in American IPA’s, a bittering addition, then a long hop stand and dry-hopping (in the keg this time since some of the hops are not in pellet form). Often recipes for English IPA’s are more traditional  with several aroma additions between 20 to 5 minutes but I want to find out how my usual IPA hop schedule works with English hops that are more subtle than their American counterparts.

For another twist I’ll use the rest of my home-made Invert sugar that worked well in the bitter I brewed with it. Hopefully it will give this IPA a crisp finish and contribute some of the cream candy aromas it did before. Otherwise the malt bill is nothing unusual : delicious Maris Otter pale malt and some pale crystal, both from Thomas Fawcett. The beer I have in mind is more balanced between hops and malt compared to an American IPA which I personally prefer to be “unbalanced” ie. pure hop-juice. If all goes well the yeast will give a third complementing dimension to the taste. The Perfect Pint speaks highly of how WLP006 works in hoppy beers so it will be interesting to taste the results.

Next, I’ll brew a Belgian table strength beer (a low alcohol, not so bitter beer on tap was a wish from the Gf) and use the resulting yeast cake for a special beer for a special occasion.

Recipe
—————-
Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,95 / 6,50
Anticipated OG: 1.047
Anticipated SRM:  6,6 (? Contribution from Invert unknown)
Anticipated IBU: 42,4
Wort Boil Time: 60 Minutes

Fermentables
—————–
88,1%  2,6kg   / 5,73 lbs  – Maris Otter pale ale, Thomas Fawcett
6,8%     200g   /  0,44 lbs  – Pale Crystal malt, Thomas Fawcett
5,1%     150g   /  0,33 lbs  – Invert Sugar, homemade

Hops
——–
20,0g / 0,70 oz. Admiral (Pellet, 16%  AA) @ 60 min for 42,4  IBU

60,0g / 2,11 oz. Whitbread Goldings (Plug, 6% AA) @ Flame-out 30 minute hop stand
40,0g / 1,41 oz. Styrian Goldings (Pellet, 2,8 AA) @ Flame-out 30 minute hop stand

60,0g / 2,11 oz. Styrian Goldings (Pellet, 2,8 AA) Dry-hop for 5 days
40,0g / 1,41 oz. First Gold (Plug, 7,5%  AA) Dry-hop for 5 days

Extras
———-
½ Tablet of Irish Moss @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
6g Gypsum in mash
2g Calcium Chloride in mash

Yeast
———

White Labs 006 Bedford British, yeast cake from First Gold Bitter

Mash
———————–
21,8 Litre BIAB @ 67 Celsius for 60 mins (5,75Gal/152F)

4/11/14 Undershot the preboil and original gravities by one point. Cooled to 17C/62F and racked over the yeast cake from the First Gold bitter. Shook for two minutes and lifted to fermentation freezer at 18C/64F. Fermentation was going strong at the 6 hour mark.

6/11/14 Krausen had fallen but fermentation still strong. Temperature holding steady at 18C

19/11/14 Cold crashed the beer for 3 days, moved it to a CO2 flushed keg with the bagged dry hops.

Tasting here

 

 

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