Brew Method: Partial Mash
Style Name: English IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 1.25 gallons
Boil Gravity: 1.048
Efficiency: 35% (brew house)
Original Gravity: 1.058
Final Gravity: 1.010
ABV (standard): 6.5%
IBU (tinseth): 49.31
SRM (morey): 8.74
1 lb - United Kingdom - Maris Otter Pale (10.5%)
1 lb - American - Victory (10.5%)
1 lb - Torrified Wheat (10.5%)
0.5 lb - Turbinado - (late addition) (5.3%)
6 lb - Maris Otter LME - (late addition) (63.2%)
0.5 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 60 min, IBU: 13.95
1 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 20 min, IBU: 16.9
1 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 10 min, IBU: 10.12
1.5 oz - East Kent Goldings, Type: Pellet, AA: 7.2, Use: Boil for 5 min, IBU: 8.34
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 6 qt
Danstar - Nottingham Ale Yeast
The development of this recipe is documented in this thread:
This recipe was developed based on several sources, primarily Yooper's English IPA recipe. The broad idea was to develop a simple partial mash recipe using Northern Brewer's Maris Otter LME as the base malt, and a partial mash utilizing even 1 lb increments of grains for simplicity.
The use of Crystal malts, traditionally used in English IPAs, was deliberately avoided in this recipe as I have found Crystal to be a cloyingly sweet malt even in moderation. The partial mash grains were selected to accentuate the biscuity maltiness of the MO and the turbinado addition to dry out the resulting beer.
The primary ferment was 4 weeks, for no better reason than I couldn't bottle any sooner. A 2-week primary in the low 60s would be more than adequate.
I bottled and stored it in a rather cool location (upper 50s) so it took a long while to mellow out. After 2 months in the bottle it is quite good, but earlier on the late EKG additions were very prominent. EKG is a sharply spicy, peppery hop (peppery in the black pepper sense, not jalepeno). That aspect has mellowed nicely and it is now more fruity and floral. A warmer conditioning would have accelerated the process.
The malt aspect is much as I hoped it would be - malty but really a more toasty bready biscuity aspect. I don't miss the Crystal one bit. I brewed two more batches of this replacing the turbinado with another pound of Maris Otter in the mash, can't wait to see how they turn out.