Hey guys, I got the book IPA for Christmas and was thinking of trying to brew a 19th century-style IPA. Here's what I got from reading the book.
Older IPAs:
95-100% base malt
Hopped at extremely high rates (7 lbs per barrel)
EKG and fuggles hops
Aged extensively (~1 year)
Most likely underwent a secondary fermentation with brett in the barrel
Based on that, I'm going to try making something similar. Here's what I came up with:
1800 IPA
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 5.5 SRM
Estimated IBU: 54.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 100.0 %
1.00 oz Target [11.00 %] - Boil 60.0 min Hop 2 35.5 IBUs
6.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 3 19.3 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 4 -
1.0 pkg Brettanomyces Claussenii (White Labs #WL Yeast 5 -
3.00 oz Goldings, East Kent [5.00 %] - Dry Hop 4 Hop 6 0.0 IBUs
So basically I don't want to wait a year to drink this. I'll brew it and once primary is over, rack it to secondary and pitch some brett c and oak chips. In three months I'll taste it, and I may or may not do a dry hop depending on taste. Then I'll bottle it up. Thoughts? Anyone tried something similar?
Also, a note on the hops: the hopping rate is lower than 19th century IPAs, but our hops are much higher quality. Also, I know from experience that using tons of EKG doesn't taste that great. The IBUs may be lower as well, but with less aging time, they aren't going to go down much.
Older IPAs:
95-100% base malt
Hopped at extremely high rates (7 lbs per barrel)
EKG and fuggles hops
Aged extensively (~1 year)
Most likely underwent a secondary fermentation with brett in the barrel
Based on that, I'm going to try making something similar. Here's what I came up with:
1800 IPA
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 5.5 SRM
Estimated IBU: 54.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 100.0 %
1.00 oz Target [11.00 %] - Boil 60.0 min Hop 2 35.5 IBUs
6.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 3 19.3 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 4 -
1.0 pkg Brettanomyces Claussenii (White Labs #WL Yeast 5 -
3.00 oz Goldings, East Kent [5.00 %] - Dry Hop 4 Hop 6 0.0 IBUs
So basically I don't want to wait a year to drink this. I'll brew it and once primary is over, rack it to secondary and pitch some brett c and oak chips. In three months I'll taste it, and I may or may not do a dry hop depending on taste. Then I'll bottle it up. Thoughts? Anyone tried something similar?
Also, a note on the hops: the hopping rate is lower than 19th century IPAs, but our hops are much higher quality. Also, I know from experience that using tons of EKG doesn't taste that great. The IBUs may be lower as well, but with less aging time, they aren't going to go down much.