Well, it's because of the English IPA style guidelines. You want hop flavor, but you do want the balance between malt/hops. English IPAs, while hoppy, have a malt presence and much less "in your face" hop character than American IPAs. A much more balanced ale than an American IPA.Yooper - is there any reason you don't dry hop your one ?
Would it be too much if I dry hopped with 1oz EKG for 10 days ?
I would say it would be pretty hard to beat this recipe.....Taste Rating (50 possible points): 48.0
Best of show at the 2007 Great American Beer Festival - ProAM catagory, Silver medal at the AHA regional , Gold medal at the Kona Beer Festival 2008
A good question, it mostly comes from trial and error , refining a recipe takes several batches, and mostly the system, mine is tuned into repeatability https://www.homebrewtalk.com/f11/savant-systems-1400-a-55696/ , meaning I will adjust quanities to where I feel satisfied to say " I have a recipe I can rely on" now let's improve it . That's where you can experiment into the small changes and tweaks . Also having a good brewing software program , I use Beersmith, but any of the popular ones will give you a leg up . After that , it comes down to perception, because everyone has different tastes. And don't forget .....Water has the almost the biggest impact on minor differences, assuming you get everything else correct .I thought everyone was more into Yoop's because of the easy measurements. How do people come up with the crazy measurements on these recipes? I'm sure it tastes great, but 1.25oz of this 5.4oz of that - even if you convert it to a percentage of something it comes out weird like 8.3 percent or something like that.
Check the hop AA , when you add hops to the recipe , you can adjust the AA input , there is a default , but I may have been using older hops than yours and overrided the default imput , you can adjust the AA loss over time in the imput too .i punched this into beersmith, and got 49IBU's. yours states 33, any idea on the difference?
congrats on the GBAF. I might be brewing this in spring.
how close would subbing Rahr white wheat for torrified wheat be?
I've been looking to make an English-sytle IPA for some time and I'm glad I saw this thread. I'm planning to make it just as mrbowenz posted. However, I'm a little unsure of the water....your water will determine your sucess , look for a Burton on Trent profile, or somthing close....
mb2696, how did this turn out? I'm thinking about doing this recipe for my first english IPA.I've been looking to make an English-sytle IPA for some time and I'm glad I saw this thread. I'm planning to make it just as mrbowenz posted. However, I'm a little unsure of the water.
I build my water for each batch, but I've yet to use a Burton water profile, and I'm a little hesitant to do it. It just seems so extreme. I'll take mrbowenz word for it, but am still curious if anyone has actually used the full Burton profile?
sorry to hear, i've been there before. luckily i was almost done. but carrying a full carboy downstairs to the basement was....tricky when you have no energy.Well, I started brewing MrB's recipe last Saturday morning but during the mash I came down with the flu . Had to bail. Hours later I mustered up the strength to dump it and clean up. So today its back to the LHBS to pick up more grains and I'll try again this weekend.
Anyway I do have a question - my normally awesome LHBS doesn't carry Chinook, any suggestions for a substitute on the dry hop?
Of course you can use Columbus, I am out of Chinook at the moment or I would post some to you. Give the Columbus a try or even Amarillo.Successful brew day this time, but still wondering about the dry hop - LHBS does not carry Chinook. They suggest Columbus for a substitute. Will that be ok?