B
bradsbrew
Guest
Would like to here peoples ideas and suggestions on what an Australian IPA should be. I have often thought of doing one but without having something to aim for I havnt bothered.
This thread from the ESB club, http://aussiehomebrewer.com/topic/77589-its-the-2014-extra-special-brewers-homebrew-competition/ , has got me inspired and would like peoples thought on ingredients and commercial examples. Although I have linked to the comp that ESB are running, I am more asking for personal opinions on what an Aussie IPA is.
The guys at ESB have done a great job of a style guideline as per below. My question is how does/should it differ from its American and English counterparts.
Australian India Pale Ale
OG 1.056 - 1.075
IBU 40 – 70+
SRM 6 - 15
FG 1.010 - 1.018
ABV 5.5 – 7.5%
Aroma - A prominent to intense hop aroma with a citrusy, or tropical fruit
character derived from Australian hops. Many versions are dry hopped and
can have an additional grassy aroma, although this is not required.
Fruitiness, either from esters or hops, may also be detected. Some clean
malty sweetness may be found in the background, but should be at a lower
level than in English examples. Some alcohol may be noted.
Appearance - Colour ranges from medium gold to medium copper; some
versions can have an orange-ish tint. Should be clear, although unfiltered
dry-hopped versions may be a bit hazy. Good head stand with white to offwhite
colour should persist.
Flavour - Hop flavour is medium to high, and should reflect an Australian
hop character with citrusy, and/or tropical fruit aspects. Medium-high to very
high hop bitterness, although the malt backbone will support the strong hop
character and provide the best balance. Malt flavour should be low to
medium, and is generally clean and malty sweet although some caramel or
toasty flavours are acceptable at low levels. No diacetyl. The bitterness may
linger into the aftertaste but should not be harsh. Medium-dry to dry finish.
Some clean alcohol flavour can be noted in stronger versions. Oak and Rye
are inappropriate in this style.
Mouthfeel - Smooth, medium-light to medium-bodied mouthfeel without
hop-derived astringency, although moderate to medium-high carbonation can
combine to render an overall dry sensation in the presence of malt
sweetness. Some smooth alcohol warming can and should be sensed in
stronger (but not all) versions. Body is generally less than in English
counterparts.
Impression - A hop forward strong Australian pale ale, with prominent
citrus and/or tropical fruit flavours with a dry finish.
Ingredients - Well-modified pale malt plus a touch of pale crystal and
wheat. Australian hops are necessary. Late hop additions recommended.
Australian yeast or English yeast that provides some complementary esters.
This thread from the ESB club, http://aussiehomebrewer.com/topic/77589-its-the-2014-extra-special-brewers-homebrew-competition/ , has got me inspired and would like peoples thought on ingredients and commercial examples. Although I have linked to the comp that ESB are running, I am more asking for personal opinions on what an Aussie IPA is.
The guys at ESB have done a great job of a style guideline as per below. My question is how does/should it differ from its American and English counterparts.
Australian India Pale Ale
OG 1.056 - 1.075
IBU 40 – 70+
SRM 6 - 15
FG 1.010 - 1.018
ABV 5.5 – 7.5%
Aroma - A prominent to intense hop aroma with a citrusy, or tropical fruit
character derived from Australian hops. Many versions are dry hopped and
can have an additional grassy aroma, although this is not required.
Fruitiness, either from esters or hops, may also be detected. Some clean
malty sweetness may be found in the background, but should be at a lower
level than in English examples. Some alcohol may be noted.
Appearance - Colour ranges from medium gold to medium copper; some
versions can have an orange-ish tint. Should be clear, although unfiltered
dry-hopped versions may be a bit hazy. Good head stand with white to offwhite
colour should persist.
Flavour - Hop flavour is medium to high, and should reflect an Australian
hop character with citrusy, and/or tropical fruit aspects. Medium-high to very
high hop bitterness, although the malt backbone will support the strong hop
character and provide the best balance. Malt flavour should be low to
medium, and is generally clean and malty sweet although some caramel or
toasty flavours are acceptable at low levels. No diacetyl. The bitterness may
linger into the aftertaste but should not be harsh. Medium-dry to dry finish.
Some clean alcohol flavour can be noted in stronger versions. Oak and Rye
are inappropriate in this style.
Mouthfeel - Smooth, medium-light to medium-bodied mouthfeel without
hop-derived astringency, although moderate to medium-high carbonation can
combine to render an overall dry sensation in the presence of malt
sweetness. Some smooth alcohol warming can and should be sensed in
stronger (but not all) versions. Body is generally less than in English
counterparts.
Impression - A hop forward strong Australian pale ale, with prominent
citrus and/or tropical fruit flavours with a dry finish.
Ingredients - Well-modified pale malt plus a touch of pale crystal and
wheat. Australian hops are necessary. Late hop additions recommended.
Australian yeast or English yeast that provides some complementary esters.
