English IPA help

EricS · 10-30-2008, 03:37 AM

Here's an English IPA recipe that I created to use up my East Kent Goldings. I am still really new to this especially recipe creation so suggestions, comments or even tell me "Your a freaking idiot!" is all welcome, thanks.

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 65.00 (I am working on improving this, I believe it to be the crush.)

Grain:
13.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.87 %
1.25 lb Biscuit Malt (23.0 SRM) Grain 8.06 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.84 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.23 %

Hops:
1.75 oz Goldings, East Kent [5.00 %] (50 min) Hops 24.4 IBU
1.75 oz Goldings, East Kent [5.00 %] (30 min) Hops 19.7 IBU
1.75 oz Goldings, East Kent [5.00 %] (15 min) Hops 12.7 IBU
2.00 oz Goldings, East Kent [5.00 %] (0 min)
3.00 oz Goldings, East Kent [5.00 %] (Dry Hop 7 days)

Yeast:
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

Beer Profile:
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.44 %
Bitterness: 56.9 IBU
Est Color: 11.8 SRM

Mash:
Single Infusion
150.0F for 75 minutes
Batch Sparge

Inthekeg · 10-30-2008, 06:41 AM

This looks OK to me. One thing you did not mention is if you plan on using a starter. On a gravity that high, I always use around a 2000ML starter. Your fermentation will take off much quicker and the finished product will come out tasting much cleaner.

WYeast has a great calculator on their website for reommended starter size for gravities over 1.060. According to their calculations, useing their ACTIVATOR packet, to achieve the best pitch rate, you should go with a half gallon starter for your batch size and OG.

One you go this route, I doubt you will go back.

EricS · 10-30-2008, 11:46 AM

Yeah I did plan on doing a starter, didn't realize it had to be a half gallon though, THANKS!!

Bob · 10-30-2008, 12:03 PM

I think you're over the top with the hops. You've essentially put together an American idea of IPA, substituted English hops, and called it "English". It doesn't work like that. English IPAs are more restrained, more balanced than American alpha-acid delivery vehicles. Your BU:GU ratio is appropriate, but your late/dry hops are off the board! English IPA is less hops-forward and more malt-forward than American. Moreover, that malt profile is traditionally based on pale malt only. Thus, it should not include discernible crystal-malt notes; I fear your 1.25 lbs of crystal malt will take it out of balance. Plus, that's a lot of biscuit! Half a pound is usually enough to have the impact you're after, especially if your Pale Malt is Maris Otter, which has a biscuity, crackery flavor on its own.

Don't get me wrong - me like EKG, lots of EKG, and I'd drink the heck out of this recipe - but calling it English IPA as written isn't exactly accurate.

Cheers!

Bob

EricS · 10-30-2008, 12:17 PM

With the Crystal I was trying to add some color, mouthfeel, and head retention. If I take out the Crystal all together drop down the biscuit and use MO instead of Pale 2row will I still achieve what I am looking for (minus the color)? Is there something that I should subsitute the crystal with?

I would like to stay within the guidlines of a true English IPA.

EricS · 10-30-2008, 12:18 PM

Oops I forgot to add that I would lessen the dry hop to maybee 1.5 ounces.

Danek · 10-30-2008, 12:32 PM

Quote:

Originally Posted by EricS

I would like to stay within the guidlines of a true English IPA.

We don't have BJCP style guidelines over here, so ironically if you're after specific guidelines on what an English IPA "should" be, you would need to ask someone who's familiar with whatever the BJCP has decided an English IPA "is". I suspect that would be a much more narrow definition than is actually seen in the IPAs over here, given that UK brewers are a lot more promiscuous with their labelling. There's also a distinction between historic English IPAs, which were (most probably) big hoppy beers, and contemporary English IPAs, which are pretty indistinguishable from bog-standard English ales, in that they're not necessarily all that hoppy, and can be anything from 3 to 6 percent ABV. TBH I much prefer current American IPAs to current English IPAs, but I'd love to try a historical English IPA, which your recipe might be a good approximation of.

Bob · 10-30-2008, 12:36 PM

Good point, Danek. There are many English beers labelled "IPA" that really don't deserve the moniker.

EricS: See this article and part two - a very illuminating series on IPA.

Bob

TeleTwanger · 10-30-2008, 02:44 PM

I would drop all grains except the 2 row and maybe add 1/2 lbs of light crystal. (or use all Maris Otter and mash a little higher for body, 155F 60 min) English IPA's should be very pale and have low attenuation. Also drop some of the hops, maybe 1 oz @ zero and 1-2 oz dry hop 10 days.

King of Cascade · 10-30-2008, 03:05 PM

If you’re trying to follow the BJCP guidelines for an English IPA I like the recipe. I think the hop rates are dead on with what the guidelines are looking for. If you want a recommendation try some special roast in substitute for a portion of the biscuit and crystal but keep in mind that the crystal will balance the aggressive hop additions. If you want to win competitions or impress your friends you need to add the big quantities of crystal and hops. If you cut out all the specialty grains you will loss some of the flavors you need in an English IPA.

I also disagree with the color it should not be pale

Quote:

Appearance: Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint.