Coodgee
Well-Known Member
I'm wondering has the english IPA evolved like the american ones have with extreme hoppiness? I posted the below recipe in another thread but haven't got any feedback yet. The drawback with high alpha american hops is that you just can't add too much in the way of 10-20 minute flavour additions without sending the bitterness through the roof. but with low alpha british hops it's possible to have a 100gram 20 minute addition and 100gram whirlpool addition no worries. Is this going to be too much hops for a small beer like this? I want to keep it mid strength but full of flavour. I know it's not to BJCP spec btw. I'm mostly worried about astringency. And how about suggestions for mineral additions?
Code:
Recipe: Modern English IPA
Style: English IPA
Batch Size (fermenter): 23.00 l
Estimated OG: 1.039 SG
Estimated Color: 9.6 EBC
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
3.60 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 88.9 %
0.35 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 2 8.6 %
0.10 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 3 2.5 %
1.00 g Fuggle [4.20 %] - Boil 60.0 min Hop 4 0.5 IBUs
100.00 g Fuggle [4.20 %] - Boil 20.0 min Hop 5 28.7 IBUs
100.00 g Fuggles [4.20 %] - Steep/Whirlpool 5.0 Hop 6 4.7 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 -
140.00 g Goldings, East Kent [5.00 %] - Dry Hop 0 Hop 8 0.0 IBUs
Mash Schedule: Low Gravity Mash
Total Grain Weight: 4.05 kg
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Name Description Step Temperat Step Time
Sacc Rest Add 15 l of water and heat to 72.0 C 72.0 C 60 min
Mash Out Heat to 75.0 C over 5 min 75.0 C 10 min