India Pale Ale
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MitchDudarko
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Yep, Recipe DB would be a great place to start. Google can help too.
user 10246
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Try this search in the recipe DB http://www.aussiehomebrewer.com/forum//ind...pe=4&sort=5
Nick JD
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We don't even know what style of brewing you use, so here's a run down on what IPAs are all about from the Style Guide. This will help you define what type of IPA you most prefer and give some indication about what to aim for and what ingredients are best for what IPA.
13.1 English IPA [BJCP]
Appearance: Colour ranges from golden amber to light copper,
but most are pale to medium amber with an orange-ish tint. Should
be clear, although unfiltered dry-hopped versions may be a bit
hazy. Good head stand with off-white colour should persist.
Aroma: A moderate to moderately high hop aroma of floral, earthy
or fruity nature is typical, although the intensity of hop character is
usually lower than American versions. A slightly grassy dry-hop
aroma is acceptable, but not required. A moderate caramel-like or
toasty malt presence is common. Low to moderate fruitiness, either
from esters or hops, can be present. Some versions may have a
sulfury note, although this character is not mandatory.
Flavour: Hop flavour is medium to high, with a moderate to
assertive hop bitterness. The hop flavour should be similar to the
aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavour
should be medium-low to medium-high, but should be noticeable,
pleasant, and support the hop aspect. The malt should show an
English character and be somewhat bready, biscuit-like, toasty,
toffee-like and/or caramelly. Despite the substantial hop character
typical of these beers, sufficient malt flavour, body and complexity
to support the hops will provide the best balance. Very low levels
of diacetyl are acceptable, and fruitiness from the fermentation or
hops adds to the overall complexity. Finish is medium to dry, and
bitterness may linger into the aftertaste but should not be harsh. If
high sulfate water is used, a distinctively minerally, dry finish,
some sulfur flavour, and a lingering bitterness are usually present.
Some clean alcohol flavour can be noted in stronger versions. Oak
is inappropriate in this style.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to mediumhigh
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.
Overall Impression: A hoppy, moderately strong pale ale that
features characteristics consistent with the use of English malt,
hops and yeast. Has less hop character and a more pronounced malt
flavour than American versions.
History: Brewed to survive the voyage from England to India. The
temperature extremes and rolling of the seas resulted in a highly
attenuated beer upon arrival. English pale ales were derived from
India Pale Ales.
Comments: A pale ale brewed to an increased gravity and hop
rate. Modern versions of English IPAs generally pale in
comparison (pun intended) to their ancestors. The term “IPA” is
loosely applied in commercial English beers today, and has been
(incorrectly) used in beers below 4% ABV. Generally will have
more finish hops and less fruitiness and/or caramel than English
pale ales and bitters. Fresher versions will obviously have a more
significant finishing hop character.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); English hops; English yeast that
can give a fruity or sulfury/minerally profile. Refined sugar may be
used in some versions. High sulfate and low carbonate water is
essential to achieving a pleasant hop bitterness in authentic Burton
versions, although not all examples will exhibit the strong sulfate
character.
13.2 American IPA [BJCP]
Appearance: Colour ranges from medium gold to medium reddish
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 off-white colour should persist.
Aroma: A prominent to intense hop aroma with a citrusy, floral,
perfume-like, resinous, piney, and/or fruity character derived from
American hops. Many versions are dry hopped and can have an
additional grassy aroma, although this is not required. Some clean
malty sweetness may be found in the background, but should be at
a lower level than in English examples. Fruitiness, either from
esters or hops, may also be detected in some versions, although a
neutral fermentation character is also acceptable. Some alcohol
may be noted.
Flavour: Hop flavour is medium to high, and should reflect an
American hop character with citrusy, floral, resinous, piney or
fruity 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. Low
fruitiness is acceptable but not required. 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 is inappropriate in this style. May be slightly sulfury
but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to mediumhigh
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.
Overall Impression: A decidedly hoppy and bitter, moderately
strong American pale ale.
History: An American version of the historical English style,
brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); American hops; American yeast
that can give a clean or slightly fruity profile. Generally all-malt,
but mashed at lower temperatures for high attenuation. Water
character varies from soft to moderately sulfate. Versions with a
noticeable Rye character should be entered in the Specialty
category.
13.3 Imperial IPA [BJCP]
Appearance: Colour ranges from golden amber to medium reddish
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 off-white colour should persist.
Aroma: A prominent to intense hop aroma that can be derived
from American, English and/or noble varieties (although a citrusy
hop character is almost always present). Most versions are dry
hopped and can have an additional resinous or grassy aroma,
although this is not absolutely required. Some clean malty
sweetness may be found in the background. Fruitiness, either from
esters or hops, may also be detected in some versions, although a
neutral fermentation character is typical. Some alcohol can usually
be noted, but it should not have a “hot” character.
Flavour: Hop flavour is strong and complex, and can reflect the
use of American, English and/or noble hop varieties. High to
absurdly high hop bitterness, although the malt backbone will
generally support the strong hop character and provide the best
balance. Malt flavour should be low to medium, and is generally
clean and malty although some caramel or toasty flavours are
acceptable at low levels. No diacetyl. Low fruitiness is acceptable
but not required. A long, lingering bitterness is usually present in
the aftertaste but should not be harsh. Medium-dry to dry finish. A
clean, smooth alcohol flavour is usually present. Oak is
Style Guidelines for 2009 Australian Amateur Brewing Championship (FINAL 19.3.2009) Page 25
inappropriate in this style. May be slightly sulfury but most
examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-full body. No harsh
hop-derived astringency, although moderate to medium-high
carbonation can combine to render an overall dry sensation in the
presence of malt sweetness. Smooth alcohol warming.
Overall Impression: An intensely hoppy, very strong pale ale
without the big maltiness and/or deeper malt flavours of an
American barleywine. Strongly hopped, but clean, lacking
harshness, and a tribute to historical IPAs. Drinkability is an
important characteristic; this should not be a heavy, sipping beer. It
should also not have much residual sweetness or heavy grain
profile.
History: A recent American innovation reflecting the trend of
American craft brewers “pushing the envelope” to satisfy the need
of hop aficionados for increasingly intense products. The adjective
“Imperial” is arbitrary and simply implies a stronger version of an
IPA; “double,” “extra,” “extreme,” or any other variety of
adjectives would be equally valid.
Comments: Bigger than either an English or American IPA in both
alcohol strength and overall hop level (bittering and finish). Less
malty, lower body, less rich and a greater overall hop intensity than
an American Barleywine. Typically not as high in gravity/alcohol
as a barleywine since high alcohol and malt tend to limit
drinkability. A showcase for hops.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); can use a complex variety of hops
(English, American, noble). American yeast that can give a clean or
slightly fruity profile. Generally all-malt, but mashed at lower
temperatures for high attenuation. Water character varies from soft
to moderately sulfate.
13.1 English IPA [BJCP]
Appearance: Colour ranges from golden amber to light copper,
but most are pale to medium amber with an orange-ish tint. Should
be clear, although unfiltered dry-hopped versions may be a bit
hazy. Good head stand with off-white colour should persist.
Aroma: A moderate to moderately high hop aroma of floral, earthy
or fruity nature is typical, although the intensity of hop character is
usually lower than American versions. A slightly grassy dry-hop
aroma is acceptable, but not required. A moderate caramel-like or
toasty malt presence is common. Low to moderate fruitiness, either
from esters or hops, can be present. Some versions may have a
sulfury note, although this character is not mandatory.
Flavour: Hop flavour is medium to high, with a moderate to
assertive hop bitterness. The hop flavour should be similar to the
aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavour
should be medium-low to medium-high, but should be noticeable,
pleasant, and support the hop aspect. The malt should show an
English character and be somewhat bready, biscuit-like, toasty,
toffee-like and/or caramelly. Despite the substantial hop character
typical of these beers, sufficient malt flavour, body and complexity
to support the hops will provide the best balance. Very low levels
of diacetyl are acceptable, and fruitiness from the fermentation or
hops adds to the overall complexity. Finish is medium to dry, and
bitterness may linger into the aftertaste but should not be harsh. If
high sulfate water is used, a distinctively minerally, dry finish,
some sulfur flavour, and a lingering bitterness are usually present.
Some clean alcohol flavour can be noted in stronger versions. Oak
is inappropriate in this style.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to mediumhigh
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.
Overall Impression: A hoppy, moderately strong pale ale that
features characteristics consistent with the use of English malt,
hops and yeast. Has less hop character and a more pronounced malt
flavour than American versions.
History: Brewed to survive the voyage from England to India. The
temperature extremes and rolling of the seas resulted in a highly
attenuated beer upon arrival. English pale ales were derived from
India Pale Ales.
Comments: A pale ale brewed to an increased gravity and hop
rate. Modern versions of English IPAs generally pale in
comparison (pun intended) to their ancestors. The term “IPA” is
loosely applied in commercial English beers today, and has been
(incorrectly) used in beers below 4% ABV. Generally will have
more finish hops and less fruitiness and/or caramel than English
pale ales and bitters. Fresher versions will obviously have a more
significant finishing hop character.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); English hops; English yeast that
can give a fruity or sulfury/minerally profile. Refined sugar may be
used in some versions. High sulfate and low carbonate water is
essential to achieving a pleasant hop bitterness in authentic Burton
versions, although not all examples will exhibit the strong sulfate
character.
13.2 American IPA [BJCP]
Appearance: Colour ranges from medium gold to medium reddish
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 off-white colour should persist.
Aroma: A prominent to intense hop aroma with a citrusy, floral,
perfume-like, resinous, piney, and/or fruity character derived from
American hops. Many versions are dry hopped and can have an
additional grassy aroma, although this is not required. Some clean
malty sweetness may be found in the background, but should be at
a lower level than in English examples. Fruitiness, either from
esters or hops, may also be detected in some versions, although a
neutral fermentation character is also acceptable. Some alcohol
may be noted.
Flavour: Hop flavour is medium to high, and should reflect an
American hop character with citrusy, floral, resinous, piney or
fruity 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. Low
fruitiness is acceptable but not required. 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 is inappropriate in this style. May be slightly sulfury
but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate to mediumhigh
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.
Overall Impression: A decidedly hoppy and bitter, moderately
strong American pale ale.
History: An American version of the historical English style,
brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); American hops; American yeast
that can give a clean or slightly fruity profile. Generally all-malt,
but mashed at lower temperatures for high attenuation. Water
character varies from soft to moderately sulfate. Versions with a
noticeable Rye character should be entered in the Specialty
category.
13.3 Imperial IPA [BJCP]
Appearance: Colour ranges from golden amber to medium reddish
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 off-white colour should persist.
Aroma: A prominent to intense hop aroma that can be derived
from American, English and/or noble varieties (although a citrusy
hop character is almost always present). Most versions are dry
hopped and can have an additional resinous or grassy aroma,
although this is not absolutely required. Some clean malty
sweetness may be found in the background. Fruitiness, either from
esters or hops, may also be detected in some versions, although a
neutral fermentation character is typical. Some alcohol can usually
be noted, but it should not have a “hot” character.
Flavour: Hop flavour is strong and complex, and can reflect the
use of American, English and/or noble hop varieties. High to
absurdly high hop bitterness, although the malt backbone will
generally support the strong hop character and provide the best
balance. Malt flavour should be low to medium, and is generally
clean and malty although some caramel or toasty flavours are
acceptable at low levels. No diacetyl. Low fruitiness is acceptable
but not required. A long, lingering bitterness is usually present in
the aftertaste but should not be harsh. Medium-dry to dry finish. A
clean, smooth alcohol flavour is usually present. Oak is
Style Guidelines for 2009 Australian Amateur Brewing Championship (FINAL 19.3.2009) Page 25
inappropriate in this style. May be slightly sulfury but most
examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-full body. No harsh
hop-derived astringency, although moderate to medium-high
carbonation can combine to render an overall dry sensation in the
presence of malt sweetness. Smooth alcohol warming.
Overall Impression: An intensely hoppy, very strong pale ale
without the big maltiness and/or deeper malt flavours of an
American barleywine. Strongly hopped, but clean, lacking
harshness, and a tribute to historical IPAs. Drinkability is an
important characteristic; this should not be a heavy, sipping beer. It
should also not have much residual sweetness or heavy grain
profile.
History: A recent American innovation reflecting the trend of
American craft brewers “pushing the envelope” to satisfy the need
of hop aficionados for increasingly intense products. The adjective
“Imperial” is arbitrary and simply implies a stronger version of an
IPA; “double,” “extra,” “extreme,” or any other variety of
adjectives would be equally valid.
Comments: Bigger than either an English or American IPA in both
alcohol strength and overall hop level (bittering and finish). Less
malty, lower body, less rich and a greater overall hop intensity than
an American Barleywine. Typically not as high in gravity/alcohol
as a barleywine since high alcohol and malt tend to limit
drinkability. A showcase for hops.
Ingredients: Pale ale malt (well-modified and suitable for singletemperature
infusion mashing); can use a complex variety of hops
(English, American, noble). American yeast that can give a clean or
slightly fruity profile. Generally all-malt, but mashed at lower
temperatures for high attenuation. Water character varies from soft
to moderately sulfate.
waggastew
Well-Known Member
- Joined
- 7/1/10
- Messages
- 868
- Reaction score
- 310
Link below to a nice recipe that can be easily done. The beer it makes is amazing considering its K&K. Only had glowing reviews from those that have drunk it. Think James Squire IPA-ish, although you will have to up the fermentables (e.g. add about 500g more light dry malt) to get to a strength typical of the style (~5.5-6%)
http://www.aussiehomebrewer.com/forum//ind...c=44280&hl=
http://www.aussiehomebrewer.com/forum//ind...c=44280&hl=
that looks awesome. i've got a ESB American Pale ale beer pack that i was going to start brewing next week but now having second thoughts. This looks nice. Might have to give it a try. it'll be my first stray from K&K but why not be ambitious. Cheers.
waggastew
Well-Known Member
- Joined
- 7/1/10
- Messages
- 868
- Reaction score
- 310
I had no problems at all with it fermenting out. If you are worried you can always do the majority of the ferment 18degC and then let it warm up a bit for a day or two at the end. Most ale yeasts can go down to at least 15degC without stopping so 18degC should be no issue. Just monitor the SG after a 2 weeks and see if it stable around 1010-12ish. I left mine in primary fermentation for three weeks.
