English IPA Recipe...how does it look

[Pugs13]

10# 12oz. Marris Otter (Crisp)
14oz. British Crystal 50-60L
4oz. German Acid/Acidulated/Sauer Malt
3oz. Caramel 120L

60 mins 1.0 East Kent Goldings pellet
40 mins 0.5 East Kent Goldings pellet
30 mins 0.5 East Kent Goldings pellet
20 mins 0.5 Fuggles pellet 4.5
10 mins 0.5 Fuggles pellet
dry hop 7 days 1.0 Fuggles
dry hop 7 days 1.0 Fuggles

English Ale Yeast

We will treat our water accordingly.
Thanks.

 

[BradleyBrew]

I always like to do a flameout addition for IPA's. What percentage of crystal malt is that? I wouldn't go more then 10% total specialty grains but it looks like you are right there. What yeast? I would shot for a yeast that will att. at least to 75%. Wyeast & White labs English strains both to not attenuate well.

Also, maybe skip the 40 minute addition as you will not get much flavor or aroma from that and move that to your flameout.

 

[Pugs13]

I wouldn't go more then 10% total specialty grains but it looks like you are right there. What yeast? I would shot for a yeast that will att. at least to 75%. Wyeast & White labs English strains both to not attenuate well.

Also, maybe skip the 40 minute addition as you will not get much flavor or aroma from that and move that to your flameout.

I changed the hop schedule. I will post below and it should only be 9% specialty grains. I have had good luck with my English Ale yeast. I will reusing yeast from a previous batch of English Bitter I did. It washed up nicely and I will do a starter with that as I did not harvest enough from the primary (1st time harvesters).

60 mins 1.0 East Kent Goldings pellet
30 mins 1.0East Kent Goldings pellet
20 mins 0.5 Fuggles pellet 4.5
10 mins 0.5 Fuggles pellet
5min. 0.5 Fuggles pellet
Flameout 0.5 Fuggles pellet
dry hop 7 days 1.0 Fuggles
dry hop 7 days 1.0 Fuggles

I get just over 40 for IBU

 

[Pugs13]

Would you suggest a yeast like British Ale II if I decided to not use my harvested English Ale?

 

[BradleyBrew]

If you like the results from the English yeast I say go for it. I used the Wyeast ESB strain for a Dreadnaught DIPA and enjoyed the results. I just don't want to get caught with a overly sweet ipa.

 

[Pugs13]

If you like the results from the English yeast I say go for it. I used the Wyeast ESB strain for a Dreadnaught DIPA and enjoyed the results. I just don't want to get caught with a overly sweet ipa.

Gotcha! Thanks, I appreciate the insight!

 

[DSmith]

I've used Crisp Maris Otter (purchased from Midwest Supplies) 3 times this Spring and it's been tracking about pH 5.6 in distilled water, freshly calibrated pH meter. If you're using EZ Water Calculator 3.0, it's something you may want to type over the default pH for Maris Otter (5.75 I think) just to check the range of where the mash pH may end up with your planned acid malt...

You may want to half your acid malt, or keep half out for reserve if you measure pH.

 

[Pugs13]

I've used Crisp Maris Otter (purchased from Midwest Supplies) 3 times this Spring and it's been tracking about pH 5.6 in distilled water, freshly calibrated pH meter. If you're using EZ Water Calculator 3.0, it's something you may want to type over the default pH for Maris Otter (5.75 I think) just to check the range of where the mash pH may end up with your planned acid malt...

You may want to half your acid malt, or keep half out for reserve if you measure pH.

Yes you are correct sorry, that was supposed to be 2oz. NOT 4oz. Thank you for catching that.

 

[DSmith]

2oz acid malt in your recipe should result in a mash pH of 5.37 based on recent experience with Crisp Maris Otter (pH 5.6ish in distilled water). Your recipe with no acid malt may be 5.5ish. I think 0-2oz acid malt is a good plan if you're using RO/distilled water.

 

[hoptualBrew]

I would recommend using a more attenuative yeast strain than English Ale. I tried for an English IPA using WLP002 that dropped my 1.056 OG to 1.014 and left way too many esters in the beer. The hops I used were not enough either, estimated at 48.25 IBU. My advice based on my last batch:

mash low - 150 - 152 F
more bittering hops - bump your IBUs to 60ish
use a more attenuative cleaner finishing yeast strain, Wyeast British II or Thames Valley 1275 seem like good candidates

Good luck & post back!

 

[Pugs13]

I would recommend using a more attenuative yeast strain than English Ale. I tried for an English IPA using WLP002 that dropped my 1.056 OG to 1.014 and left way too many esters in the beer. The hops I used were not enough either, estimated at 48.25 IBU. My advice based on my last batch:

mash low - 150 - 152 F
more bittering hops - bump your IBUs to 60ish
use a more attenuative cleaner finishing yeast strain, Wyeast British II or Thames Valley 1275 seem like good candidates

Good luck & post back!

Understood...thanks

 

[Pugs13]

I will look onto some other hops...

 

[Pugs13]

I would recommend using a more attenuative yeast strain than English Ale. I tried for an English IPA using WLP002 that dropped my 1.056 OG to 1.014 and left way too many esters in the beer. The hops I used were not enough either, estimated at 48.25 IBU. My advice based on my last batch:

mash low - 150 - 152 F
more bittering hops - bump your IBUs to 60ish
use a more attenuative cleaner finishing yeast strain, Wyeast British II or Thames Valley 1275 seem like good candidates

Good luck & post back!

What about this hop selection and schedule? I have not used Target before...so not sure? Just trying to keep all british ingrediants.

boil 60 mins 1.0 Target info pellet 11.0
boil 30 mins 0.5 East Kent Goldings info pellet 5.0
boil 20 mins 0.5 Fuggles info pellet 4.5
boil 10 mins 0.5 Fuggles info pellet 4.5
boil 5 mins 0.5 East Kent Goldings info pellet 5.0
boil 5 mins 0.5 Fuggles info pellet 4.5
boil flameout 0.5 Fuggles info pellet 4.5
dry hop 7 days 1.0 Fuggles
dry hop 7 days 1.0 Fuggles

 

[kmos]

FWIW, I have had great luck with WLP007 in my IPAs -- Haven't had any attenuation problems. Might do the trick for you!

 

[kingwood-kid]

British II is pretty neutral in flavor, but leaves a lot of mouthfeel. Awesome for stouts, but sort of the opposite of what I'd want for an english IPA. Of course, it may sound perfect to you. I would move the 30 minute EKG to 15 and/or use for dry-hopping. Target should be fine for bittering, but unless using all UK ingredients is important to you, I would just use the cheapest high-alpha hop you can find.