Recipe Type: All Grain Yeast: WLP023 Yeast Starter: 2L Batch Size (Gallons): 6 Original Gravity: 1.065 Final Gravity: 1.017 IBU: 57 Boiling Time (Minutes): 75 Color: 11 SRM Primary Fermentation (# of Days & Temp): 30 days @ 62° Secondary Fermentation (# of Days & Temp): N/A Tasting Notes: A maltier English IPA compared to the enamel-stripping American versions.
I prefer simple, uncomplicated grist to the 'kitchen sink' grainbills that I see floating around in both BCS and on HBT. Recipe scaled for 80% efficiency, as demonstrated over the past several brewdays.
Fermentables:
12 lbs Maris Otter (or similar English pale malt)
8 oz Crystal 60L
2 oz chocolate malt
Saccharification rest: 154° for 60 minutes
Hops:
1.5 oz 7.1% AA Challenger (pellets) @ 60 minutes
.5 oz 7.1% AA Challenger (pellets) @ 15 minutes
.5 oz 7.1 AA Challenger (pellets) @ 5 minutes
I'll be brewing this recipe again this week, employing FWH techniques for a side by side comparison.
How much will you FWH? What do you enter for the boil/utilization factor for hops this FWH'd?
I'll have to open up Beer Alchemy and tinker with the amounts to keep the IBUs around 57-8 as noted in this recipe. It will reduce the 60 minute addition a smidge.
EDIT: Just figured it out, I think.
FWH w/ 1.25 oz Challenger and reducing the 60 minute addition to .5 oz keeps the IBUs as written.
Last edited by flyangler18; 12-30-2008 at 09:08 PM.
What are your thoughts on Challenger in this recipe? I made an agressively hopped SMaSH using challenger for the hop and am not 100% happy with the result. I had additions at 60, 30, 15 and 5 minutes plus a dry-hop. The overall bitterness could be described as harsh and the beer had a strong vegetal flavor that tasted for all the world like asparagus. The asparagus flavor is subsiding somewhat, but I'm no sure I'll use Challenger again unless your experience is completely different. Maybe I got a hold of a bad batch, or the dry-hopping added the weird flavors or something.
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Finally hooked up this keg up to the gas over the weekend and drew a small sample last evening. A substantial malt backbone with a firm bitterness that is assertive without being overpowering. Looking back at my notes, I deviated from my standard recipe slightly, dry-hopping with a mixture of Goldings and Fuggles to add a mix of floral/earthy notes.
A fine beer and a nice diversion from American IPAs.
Tasting Notes: A maltier English IPA compared to the enamel-stripping American versions.
I think I love you.
Yeah, this looks great!! An English IPA is kinda like an extended ESB. You are doing challenger, great for the earthiness rather than that citrus thing that goes on in American IPAs......I'm not saying there is anything wrong in American IPAs, but this is an English IPA, and it looks dead on to me.
I think I need a break from my own experiments, and might well be brewing this in the near future (Except with fuggles) This recipe looks instincively right for what I want.
Edit: Do ya think that with hop additions that low, that anyone will really believe it's an IPA?
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Last edited by Laughing_Gnome_Invisible; 05-11-2009 at 04:08 PM.
Tasting Notes: A maltier English IPA compared to the enamel-stripping American versions.
I think I love you.
Yeah, this looks great!! An English IPA is kinda like an extended ESB. You are doing challenger, great for the earthiness rather than that citrus thing that goes on in American IPAs......I'm not saying there is anything wrong in American IPAs, but this is an English IPA, and it looks dead on to me.
I think I need a break from my own experiments, and might well be brewing this in the near future (Except with fuggles) This recipe looks instincively right for what I want.
While I do enjoy American IPAs, I burn out on them rather quickly - and need to escape back into my English ales for their familiarity.
Funny that you should mention ESB as the Old Boot recipe in my pull-down has some basic similarities to this recipe, mainly the late Goldings additions (dry-hopped here, at knockout in the ESB) and half the IBUs.
I'm looking to do an English IPA today and have been reviewing recipes. What do you mean about the kitchen sink malts in brewing classic styles? The recipe I am looking at is just otter, munich, and c20l. I am tempted to go your route of a light hand with the specialty grains, but might just try the BCS version today.
All-Grain - Twisted Oak IPA (English IPA)
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