What makes an IPL different then an IPA... yeast? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What makes an IPL different then an IPA... yeast?

Reply
 
Thread Tools
Old 02-16-2011, 12:05 AM   #1
codeblue2k
Recipes 
 
Oct 2010
San Diego, CA
Posts: 18


So I had my first taste of an IPL over the weekend and thought I would see if I could come up with a batch. So my main question, what makes an IPL different from an IPA? Is it just that you use Lager yest instead of Ale?

Been trying to find a good base recipe to start with, anyone have any recommendations on a IPL?
__________________
Planed: Looking for a good Cider recipe
Primary: Empty
Secondary: Empty
Bottled: Pumpkin Ale

Keged: No kegging system yet... someday

 
Reply With Quote
Old 02-16-2011, 01:43 AM   #2
trent
Recipes 
 
Nov 2007
San Diego
Posts: 358
Liked 24 Times on 14 Posts


Did you have Fathom from Ballast Point? (I am in SD too, by MV) That is a FANTASTIC beer. I am getting ready to do a IPL as soon as my other Lager is done. I am going to use one of my other IPA recipies, but instead of ale yeast, just lager like a lager.

 
Reply With Quote
Old 02-16-2011, 01:48 AM   #3
itsme6582
Recipes 
 
Nov 2009
Cleveland
Posts: 813
Liked 22 Times on 20 Posts


I love this kind of stuff. We've got dark IPAs now. An IPL would be great to try. I'd love to see someone come up with a light colored stout. It'd be like Crystal Pepsi. Mmm, delicious.

 
Reply With Quote
Old 02-16-2011, 02:14 AM   #4
codeblue2k
Recipes 
 
Oct 2010
San Diego, CA
Posts: 18

Quote:
Originally Posted by trent View Post
Did you have Fathom from Ballast Point? (I am in SD too, by MV) That is a FANTASTIC beer. I am getting ready to do a IPL as soon as my other Lager is done. I am going to use one of my other IPA recipies, but instead of ale yeast, just lager like a lager.
No it was actually up at Pizza Port San Clanmente, I believe it was called Claudies IPL.
__________________
Planed: Looking for a good Cider recipe
Primary: Empty
Secondary: Empty
Bottled: Pumpkin Ale

Keged: No kegging system yet... someday

 
Reply With Quote
Old 02-16-2011, 02:17 AM   #5
trent
Recipes 
 
Nov 2007
San Diego
Posts: 358
Liked 24 Times on 14 Posts


Cool. I haven't been up that way. I will add that to the list. Thats why I asked, Fathom hasn't been on tap for a few months, but it was fantastic (I live 2 miles from Ballast Point so I am there about twice a week buying/tasting ****).

 
Reply With Quote
Old 02-16-2011, 02:52 AM   #6
vortexla
Recipes 
 
May 2010
Portland, Oregon
Posts: 147


Hmm, and IPL sounds pretty damn good might have to add that to my brew list.
__________________
Crag Rat Brewing Co

Upcoming: Bier de Mars, Bavarian Hefe
Primary: Empty
Kegged: Sour Saison

 
Reply With Quote
Old 02-16-2011, 03:17 AM   #7
rjwhite41
Recipes 
 
Oct 2010
Osceola, Iowa
Posts: 1,421
Liked 25 Times on 18 Posts


Never had one and never brewed but I would think you would need a massive amount of hops to survive the lagering period. Hop heavy beers are generally better young and lagers are not "young" beers. I would think this would be a style that would require several batches to get just right.

 
Reply With Quote
Old 02-16-2011, 03:46 AM   #8
snowveil
Recipes 
 
Feb 2010
Lebanon, PA
Posts: 651
Liked 59 Times on 43 Posts


Seems weird to me that an IPL would be worth the extra effort. Most american hops give off a citrusy/fruity aroma and flavor as it is and I would think that using a clean ale yeast would produce minimal enough esters that they would be masked just as well as using a lager yeast. Also, like rjwhite said, IPAs are meant to be consumed young and by adding the extra lagering time you'd be doing a disservice to the fresh hop flavor and aromas.

my 2c

 
Reply With Quote
Old 02-16-2011, 04:56 AM   #9
atgunning
Recipes 
 
Aug 2010
Bellevue, NE, Nebraska
Posts: 53


Quote:
Originally Posted by snowveil View Post
Seems weird to me that an IPL would be worth the extra effort. Most american hops give off a citrusy/fruity aroma and flavor as it is and I would think that using a clean ale yeast would produce minimal enough esters that they would be masked just as well as using a lager yeast. Also, like rjwhite said, IPAs are meant to be consumed young and by adding the extra lagering time you'd be doing a disservice to the fresh hop flavor and aromas.

my 2c
You could always add a ton of dry hops to it in the keg, around 1oz per gallon. That would allow you to lager it properly and give you a ton of hop aroma.
__________________
Quote:
Originally Posted by BierMuncher View Post
Just remember that the real enemy here are those wine drinking pussies.

 
Reply With Quote
Old 02-16-2011, 05:08 AM   #10
Calix_Meus_Inebrians
Recipes 
 
Mar 2009
Kalamazoo, MI
Posts: 26
Liked 2 Times on 2 Posts


Is there a particular issue with dry hopping after/at the end of lagering? This would allow you to do your bulk conditioning and retain more of your dry hop characteristic.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What makes a red, red? UnaBonger Recipes/Ingredients 13 01-28-2009 03:17 PM
Any Sweetwater 420 drinkers out there? What makes it so speical? zanemoseley Recipes/Ingredients 1 01-26-2009 01:24 AM
What makes some beer thick. Orangevango Recipes/Ingredients 3 11-24-2008 01:49 PM
What Makes a Smooth Bitter Beer? postman Recipes/Ingredients 10 12-30-2007 05:40 AM
What really makes a Dubbel? Evan! Recipes/Ingredients 4 09-13-2006 06:15 PM


Forum Jump