Calypso Pearl English IPA?

[theheadonthedoor]

So it's been a few months since I've posted. I am definitely not brewing any less (always more) but I miss the back and forth about recipes. And I got a week before I brew so let's hear some thoughts!

I wanted to make an easy drinking Calypso almost-single hop (not so traditional) English IPA with a fruity well attenuated English yeast strain like WLP007 or Mangrove Jack's British Ale Yeast, and I wanted the wonderful Pearl Malt to be the featured backbone.

Here's what I got:

8 lbs Pearl Malt
1/2 lb of Vienna and Aromatic each
.75 lbs Corn Sugar

1 oz Galena @ 60 min
2 oz Caypso @ 5 min
3 oz Calypso @ whirlpool (most IBUs from here)

2 oz Calypso Dry Hop 6 days
3 more ounces at 2 days

I got a lb of Calypso so I could always bump any up a bit, but that seems unlikely to be needed.

OG: 1.052
FG: 1.006
ABV: 6%
IBU: 70
SRM: 5.6

Mash at 148 for 75 min.

Ferment at 62, and slowly rise to 70 nearing end of fermentation.

Thanks, everyone.

 

[mr_samsonite]

Sounds like a good beer to me. Let us know how it turns out! Can't recall ever having a beer that featured either those hops or base malt.

 

[theheadonthedoor]

Will do!

 

[JKaranka]

I'd use Amber instead of Aromatic. What about MJ Burton Union? It fits your yeast description.

 

[theheadonthedoor]

I've never used Amber Malt so I'll definitely look into it! I liked Burton Union in a couple beers I've made with it but didn't quite get any English character as much as I'd prefer.

 

[JKaranka]

Amber is toasty and sort of dry biscuit. It's typical in bitters, pale ales, IPAs with or instead of crystal malt.

 

[theheadonthedoor]

I've dropped Crystal from all my IPAs years ago. If I use any adjunct malts, it's typically munich, victory, or melanoidin. I am a bigger fan of what they have to contribute. I've just always loved the smell of aromatic malt and had good sucess using it in a barleywine as well as a black tea and lemon ale and thought it might contribute well with the english character of this beer where the pearl may not.

 

[JKaranka]

Yeah, I don't use or buy crystal either. Amber malt does all I need for a good dry finishing ale of the pale families (plus simple sugars). I've heard of Victory malt which is a bit like Biscuit which is like a more pungent and cloying version of Amber malt.

 

[theheadonthedoor]

It's peculiar how some malts are more (pungent) but somehow work better than more mild malts in some beers. Brewing is an art and obviously to each person's style.