HollywoodTK
Well-Known Member
- Joined
- Apr 1, 2014
- Messages
- 58
- Reaction score
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So, I am very interested in traditional styles and recipes and would eventually like to develop some methods which would allow me to recreate some of the older styles as they may have tasted (drank fresh, drank undercarbed, aged in oak, secondary "ferment" with Brett, etc). However, I also recognize that just because that's how they did it, that that's how it should be done now. So I would like to make an English IPA relatively similar to what would have been brewed in the early 1800s, something which might have been shipped to India in oak casks.
I recently read a BrewDog article in which they brewed an IPA, packaged in oak, and sent it to sea to ferment with all the sloshing and temperature variation that goes with it.
https://www.brewdog.com/lowdown/blog/project-ipa-making-a-real-india-pale-ale
Now, I don't have access to a seafaring vessel, and have no intent to age for several months in oak (during this trial), so I am planning to create an IPA of traditional grist and hops, and ferment it cool, but on the warmer side, and add oak cubes for a week or so. I'm looking for input from you guys specifically on your opinions of the hop schedule, the quantity of oak (and duration), and the delivery method.
Recipe:
2.5 gallons
OG: 1.070
FG: 1.016
90 minute boil
7 lb United Kingdom - Maris Otter Pale 96.6%
4 oz United Kingdom - Brown 3.4%
1.5 oz EKG at 90 (as FWH)
.5 oz EKG at 10
1 oz EKG Dry Hop for 5 days.
London Ale Yeast Fermented at around 68-70 F (toward the high end of the strain's spectrum)
Then, I plan to soak some American Oak cubes (say, 1 oz) in bourbon or port (a small amount) and 7-10 days prior to packaging to impart that oakiness to it. I understand that most casks for beer would have been cleaned prior to packaging, but I have to imagine that some of the flavor from aging port or bourbon would have been present even after extensive cleaning when using re-purposed casks.
I also recognize that the Brown Malt may not be very traditional. My thoughts there are that as some of the brewers would have used copper kettles and extended brew schedules, there would be more of a melanoidin presence (if only slightly). Rather than change my gear or extend the boil much longer than it is, I think brown malt could be a good substitute. Plus it would have been around then, so it's conceivable that some brewers (especially the little guys looking to distinguish themselves) may have used brown malt in their grist.
Any input would be greatly appreciated.
Cheers!
I recently read a BrewDog article in which they brewed an IPA, packaged in oak, and sent it to sea to ferment with all the sloshing and temperature variation that goes with it.
https://www.brewdog.com/lowdown/blog/project-ipa-making-a-real-india-pale-ale
Now, I don't have access to a seafaring vessel, and have no intent to age for several months in oak (during this trial), so I am planning to create an IPA of traditional grist and hops, and ferment it cool, but on the warmer side, and add oak cubes for a week or so. I'm looking for input from you guys specifically on your opinions of the hop schedule, the quantity of oak (and duration), and the delivery method.
Recipe:
2.5 gallons
OG: 1.070
FG: 1.016
90 minute boil
7 lb United Kingdom - Maris Otter Pale 96.6%
4 oz United Kingdom - Brown 3.4%
1.5 oz EKG at 90 (as FWH)
.5 oz EKG at 10
1 oz EKG Dry Hop for 5 days.
London Ale Yeast Fermented at around 68-70 F (toward the high end of the strain's spectrum)
Then, I plan to soak some American Oak cubes (say, 1 oz) in bourbon or port (a small amount) and 7-10 days prior to packaging to impart that oakiness to it. I understand that most casks for beer would have been cleaned prior to packaging, but I have to imagine that some of the flavor from aging port or bourbon would have been present even after extensive cleaning when using re-purposed casks.
I also recognize that the Brown Malt may not be very traditional. My thoughts there are that as some of the brewers would have used copper kettles and extended brew schedules, there would be more of a melanoidin presence (if only slightly). Rather than change my gear or extend the boil much longer than it is, I think brown malt could be a good substitute. Plus it would have been around then, so it's conceivable that some brewers (especially the little guys looking to distinguish themselves) may have used brown malt in their grist.
Any input would be greatly appreciated.
Cheers!