brew hoperator
Well-Known Member
Does anyone have a Long Hammer IPA Clone? I have looked in the recipe database and the clone recipe books/mags and I could not find one.
Thanks
Thanks
...but IPA's arean't meant to be high abv.
Really? I thought that was one of the 'goals' of the original brewers when trying to make a beer that would make the trip from England to India.
Higher hops acting as a presrvative and higher alcohol content to also help in preservation?
Just what I've read on the origin of the style. I of course could be wrong.
Not 'correcting you' just questioning if what I understand is wrong.
I think it depends on what we each classify as 'high abv'. to me that's something 7.5% or higher. An IPA is typically below that. ANything higher and you're getting into IIPA territory.
You are correct in your thoughts regarding the origins of the style.
To get 86% attenuation I would mash at 148-150 for 75-90 minutes. Dry that baby out. Maybe even take a pound of base grains out, and use a pound of sugar in the boil.
The Pacific Ale yeast from White Labs (WLP041) may be the RedHook strain. I'd use it and pitch a good sized starter to ensure full attenuation. Failing that, the Wyeast 1187 Ringwood Ale would be a good second choice. A lot of the character of the RedHook beers comes from the English ale yeast they use which produces noticeable esters and diacetyl. If you use too clean of a yeast it won't be the same as the original.
Finally, I am surprised by the 38 IBU rating of Longhammer. I do remember this beer and it felt much more like 50-60 IBU's.. May be it is because the beer is so attenuated, it feels more bitter?
The recipe used munich for AG but since munich extraxt is not readily available, would it be beneficial to purchase some and heat to 153 for 30 minutes, then wash with 170 degree water to use it? If you went that route, how much would you suggest? Would you cut the pale extract back any?
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