First English IPA

[bransona]

I've got time to brew again and I think I have ingredients for a decent English ipa. So far I'm looking at:

Pale 2-row (92.3%)
C20 (7.7%)
Mash at 148*
Bitter with nugget, hopstand with goldings
Ferment with s-33(edme) at 64

Should I dry hop or would this be too far for the style?

Looking around 1.06 OG, maybe a little higher, finishing around 1.015. Thought about adding sugar to help the s-33 dry out more, but usually some body is good in English ipas. Thought about adding oats for body, but I'm using a full bodied yeast so I figured there was no need.

Any adjustments?

 

[lumpher]

148 is going to result in a dry beer. for an english ipa, i usually mash around 154

 

[bransona]

148 is going to result in a dry beer. for an english ipa, i usually mash around 154

S-33 can be fairly low attenuating. Would I run the risk of leaving wayyy too much residual sugar if I mashed that high?

 

[HomebrewSupply]

S-33 can be fairly low attenuating. Would I run the risk of leaving wayyy too much residual sugar if I mashed that high?

I haven't used S-33 personally, but I'd mash a little higher than 148 too. Just seems to run the risk of drying out too much. You could also check the recipes section here and see what other people have mashed at for English IPAs with the same yeast.

 

[bransona]

So how about 154? And if it finishes high, well then I just have a full-bodied English pale

 

[DromJohn]

As to question two, dry hopping is to style, at least for Fuller's.

 

[Calder]

I think I would mash 148/150 and risk it being too dry. With that yeast I think you should end up somewhere around 1.012. At 154 with that yeast you run the risk of it being too sweet and not enjoyable.

 

[bransona]

That's what I was thinking originally. Don't want a sweet ipa

 

[bransona]

Update

It fermented out all the way to 1.006 from 1.055! S-33 really ate this one up. Fortunately, it still has some body. Tastes amazing at 5 days and is definitely done fermenting, so I dry hopped with more goldings. Thanks for the help, everyone!