After hard tough week at work called into Dan Murphy's tonight for a different beer. Ended up picking up a Sleeping Giant IPA.
Must admit I'm really keen on this drop. Does anyone have an idea on where to start cloning it.
After a bit of a look on the web found out the following
Pouring coppery in colour like an English bitter from crystal malts, the re-styled India pale ale is pleasantly grassy with earthy background on the nose, due to dry-hopping. East Kent Goldings and NZ-grown English Fuggle hops are used and the explicit Cascade hops have been replaced by another US variety, Centennial. Peppery hints among the stone-fruit flavours up front, firm malt character in the middle and a piquant bitterness in the dry finish add up to a lovely rewarding drink. Try it with curry: hop spices pick up beautifully on coriander and chillies, which is how British troops in the eastern colonies would have experienced this tailor-made long-distance fresh ale in the 19th century.
I can't find the IBU levels but to start with I'm thinking of maybe 15gm of fuggles and ekg at 60 minutes, and 30gm of centennial at 30 minutes and 5 minutes and maybe the same dry hopping 4 days into primary ferment.
In terms of which crystal malt to use I have no idea but I've got carared and caraamber on hand.
Any thought or ideas from here appreciated
Must admit I'm really keen on this drop. Does anyone have an idea on where to start cloning it.
After a bit of a look on the web found out the following
Pouring coppery in colour like an English bitter from crystal malts, the re-styled India pale ale is pleasantly grassy with earthy background on the nose, due to dry-hopping. East Kent Goldings and NZ-grown English Fuggle hops are used and the explicit Cascade hops have been replaced by another US variety, Centennial. Peppery hints among the stone-fruit flavours up front, firm malt character in the middle and a piquant bitterness in the dry finish add up to a lovely rewarding drink. Try it with curry: hop spices pick up beautifully on coriander and chillies, which is how British troops in the eastern colonies would have experienced this tailor-made long-distance fresh ale in the 19th century.
I can't find the IBU levels but to start with I'm thinking of maybe 15gm of fuggles and ekg at 60 minutes, and 30gm of centennial at 30 minutes and 5 minutes and maybe the same dry hopping 4 days into primary ferment.
In terms of which crystal malt to use I have no idea but I've got carared and caraamber on hand.
Any thought or ideas from here appreciated
