Style of the Week 31/5/06 - IPA

[Trough Lolly]

:lol: :lol: Nothing like sipping on a traditional English IPA while our boys belt the poms all over the park!

Yep - revenge is a glass best served cold...! :chug:

 

[THE DRUNK ARAB]

My favourite IPA was 100% Fawcetts Marris Otter to give OG of 1070.
Used Challenger hops all the way through to give 50 IBU and also dry hopped with Challenger.
Nottingham Ale yeast.

Simple but lovely (IMHO) <_<

 

[Mr Bond]

Just got this cooling at the mo, to pitch onto a 56 yeast cake 2morrow.

2.5 kg GP ale
500 gms Wey munich II
100 gms carapils
30 gms carafa II
250gms dex

66c mash/90 min, batch sparge

40 g styrian goldings @ 60 min
10 g "" "" @ 5 min
10 g "" "" "" @ 0 min

15 litres/42 IBU/1057 og.

 

[THE DRUNK ARAB]

Just read through this thread again and also the BT articles.
I am going to take another stab at an English IPA this weekend and thought I would try to be as authentic as possible.
Does anyone think 5% sugar in the grist would be too much? I would think it would certainly help get the attenuation right down along with thye Wyeast 1028 :super:
The rest will be Bairds MO, Target and Challenger.
OG 1065
IBU 50

C&B
TDA

 

[Ross]

Just read through this thread again and also the BT articles.
I am going to take another stab at an English IPA this weekend and thought I would try to be as authentic as possible.
Does anyone think 5% sugar in the grist would be too much? I would think it would certainly help get the attenuation right down along with thye Wyeast 1028 :super:
The rest will be Bairds MO, Target and Challenger.
OG 1065
IBU 50

C&B
TDA

5% would be fine IMO

cheers Ross

 

[randyrob]

Hey Guys,

bout time i mashed another IPA, came up with this 1.069 and 69IBUs
do u think it will be balanced enough?

Rob.


NINE LIVES ALE

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 9.27
Anticipated OG: 1.069 Plato: 16.72
Anticipated EBC: 17.3
Anticipated IBU: 69.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
94.6 8.77 kg. JWM Traditional Ale Malt Australia 1.038 7
5.4 0.50 kg. Weyermann Melanoidin Germany 1.037 70

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Nugget Pellet 9.80 59.0 60 min.
60.00 g. Willamette Pellet 5.00 10.1 20 min.


Yeast
-----

White Labs WLP001 California Ale

 

[Adamt]

Dry hop with another 30-60g of williamette and you'll be fine

What mash temperature?

 

[randyrob]

Hey Adam,

thanks for the advice re dry hopping i usually do use a fair chunk of aroma hops in my beer but was planning on sitting this one down for a while
and figured the aroma would just disipate over time anyway?

hmmm usually mash my ales @ 66, unless there is any advantage mashing an ipa a little warmer?

Cheers Rob.

 

[newguy]

I recently did an IPA with almost identical specs, 1.067 OG, 60 IBU. My suggestion would be to spread your hops out a bit. I had 3 hop additions: a huge mash hop addition (which I count as the equivalent of a 7 minute boil) for 15 IBU, 30 IBU bittering addition (90 minutes), and a 30 min flavour addition for the last 15 IBU. I also dry hopped with about 60g total. I used a mixture of 3 hops for all additions, 40% target, 40% glacier, 20% nelson sauvin by weight. Wyeast 1007, mashed @ 147F (63.9C) to promote a highly fermentable wort. It turned out fantastic.

 

[Stuster]

was planning on sitting this one down for a while
and figured the aroma would just disipate over time anyway?

I guess you could dry hop it a couple of weeks before you are planning on bottling it.

 

[randyrob]

hmm... i kind of ment i was going to age it in the bottle some time not in the fermenter whoops... say until june.

just checked and the last one i mashed was 1072 and 72 IBU's, hops were FW,60,30,0,DRY and it was amazing!

so thats a BU:GU of 1 right? guess that must be how i like my ipa's.

 

[Maple]

That's how I like em, 1:1. I did a bit of an hop experiment on my last batch, did the 60 min addition, then from 30 minutes on added small hop additions every 5 minutes. till zero. turned out with fantastic,

 

[MCT]

Am planning on doing an English IPA of sorts tomorrow, and just trying to get the recipe together.
I am limited on my grain bill, and have these at hand:
JW Pale, JW crystal, Weyermann Munich, JW wheat, JW Pilsner, Weyermann Pilsner and a small amount of Marris Otter I don't particularly want to use (saving it for another brew and need to get rid of some of the other grain).

Hops I have that might be OK: Northdown 8.1%, Challenger 6.6%, Target 6.6%, EKG 4.2%, Willamette 4.9% and a small amount of fuggles.

I also have a bucketload of POR, do you think I could use say 50:50 POR and Northdown for bittering? Do you think the POR will kill it?
Was thinking of using a combo of Willamette, EKG and Fuggles as flavour/aroma.

Also, what do you think about using just JW pale and say 10% munich for a bit of maltiness with 5% JW crystal as the grain bill? What I'm really trying to get at, is this at all to style, and will the grain bill be malty enough to carry the hops?

Was thinking something along the lines of this:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Micks IPA
Brewer: Mick
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 40.83 L
Estimated OG: 1.057 SG
Estimated Color: 8.6 SRM
Estimated IBU: 58.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 75.27 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 10.75 %
0.50 kg Crystal (Joe White) (72.0 SRM) Grain 5.38 %
65.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 29.5 IBU
45.00 gm Northdown [8.10 %] (60 min) Hops 17.8 IBU
20.00 gm Fuggles [6.10 %] (Dry Hop 3 days) Hops -
25.00 gm Williamette [4.90 %] (30 min) Hops 4.6 IBU
20.00 gm Goldings, East Kent [4.20 %] (20 min) Hops 2.5 IBU
20.00 gm Fuggles [6.10 %] (15 min) Hops 3.0 IBU
20.00 gm Goldings, East Kent [4.20 %] (10 min) Hops 1.5 IBU
20.00 gm Williamette [4.90 %] (0 min) Hops -
0.80 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.60 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.50 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 20.40 L of water at 74.7 C 65.6 C
10 min Mash Out Add 10.20 L of water at 100.0 C 75.6 C

 

[MCT]

OK, I've updated it. See how it goes. I have enough MO to make up 20%.
I put some sugar in there after reading up on the style, and traditionally there is some sugar added. Also, it wouldn't all fit in the mash tun.

Any comments/advice on the hop schedule?

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Micks IPA
Brewer: Mick
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 40.83 L
Estimated OG: 1.058 SG
Estimated Color: 10.1 SRM
Estimated IBU: 53.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.75 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 60.53 %
2.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 21.05 %
0.75 kg Crystal (Joe White) (72.0 SRM) Grain 7.89 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 5.26 %
60.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 26.9 IBU
20.00 gm Fuggles [6.10 %] (Dry Hop 3 days) Hops -
40.00 gm Northdown [8.10 %] (60 min) Hops 15.6 IBU
25.00 gm Williamette [4.90 %] (30 min) Hops 4.5 IBU
20.00 gm Goldings, East Kent [4.20 %] (20 min) Hops 2.4 IBU
20.00 gm Fuggles [6.10 %] (15 min) Hops 2.9 IBU
20.00 gm Goldings, East Kent [4.20 %] (10 min) Hops 1.5 IBU
20.00 gm Williamette [4.90 %] (0 min) Hops -
0.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.26 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 9.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 21.15 L of water at 74.9 C 65.6 C
10 min Mash Out Add 10.80 L of water at 99.5 C 75.6 C

 

[kabooby]

Had the nogne IPA tonight. Great beer, recommend to anyone that want's to try a great IPA.

Kabooby

 

[raven19]

Cleaned out some old Hops making the following IPA this arvo.

Going 1968 to keep with the all English 'heritage' - colour is probably a tad too dark though - had the Style set to Porter accidentally... its been one of those days... RIMS temp probes were playing up, etc. <_<


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.50 L
Estimated OG: 1.065 SG
Estimated Color: 22.6 SRM
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.44 kg Pilsner (3.0 SRM) Grain 86.79 %
0.58 kg Munich (9.0 SRM) Grain 7.75 %
0.35 kg Crystal (140.0 SRM) Grain 4.65 %
0.06 kg Choc Malt (1200.0 SRM) Grain 0.81 %
15.00 gm East Kent Goldings [4.80 %] (60 min) Hops 6.9 IBU
15.00 gm Brambling Cross [5.10 %] (60 min) Hops 7.3 IBU
40.00 gm Challenger [5.60 %] (60 min) Hops 21.4 IBU
25.00 gm Challenger [5.60 %] (20 min) Hops 8.1 IBU
25.00 gm East Kent Goldings [4.80 %] (20 min) Hops 6.9 IBU
10.00 gm East Kent Goldings [4.80 %] (0 min) Hops -
20.00 gm Challenger [5.60 %] (0 min) Hops -
1 Pkgs 1968 (Wyeast) Yeast-Ale


Mash Schedule: Ravens RIMS (3.5L/kg)
Total Grain Weight: 7.42 kg
----------------------------
Ravens RIMS (3.5L/kg)
Step Time Name Description Step Temp
10 min Mash In Add 25.93 L of water at 53.8 C 50.0 C
40 min RIMS Step 1 Add 0.04 L of water and heat to 65.065.0 C
5 min Mash Out - RIMS steAdd 0.04 L of water and heat to 78.078.0 C

 

[DarkFaerytale]

hey all, i'll have a cake of 1469 west yorkshire in the fermenter in a few weeks and i'm thinking about putting down an ipa, i'm pretty happy with my grain bill but not so sure about my hop additions, perhaps there is too many for an english style ipa? anyway, i'd like to hear what you think

Recipe Specifics
----------------

Batch Size (L): 20.00 Wort Size (L): 11.00
Total Grain (kg): 4.20
Anticipated OG: 1.062 Plato: 15.20
Anticipated EBC: 24.1
Anticipated IBU: 55.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
47.6 2.00 kg. Generic DME - Light Generic 1.046 16
3.6 0.15 kg. TF Pale Crystal UK 1.034 66
47.6 2.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
1.2 0.05 kg. TF Chocolate Malt UK 1.033 940


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Northern Brewer Pellet 8.00 40.1 60 min.
10.00 g. Fuggle Pellet 5.00 4.8 40 min.
10.00 g. Goldings - E.K. Pellet 4.50 4.3 40 min.
15.00 g. Goldings - E.K. Pellet 4.50 2.8 20 min.
15.00 g. Fuggle Pellet 5.00 3.2 20 min.
15.00 g. Fuggle Pellet 5.00 0.0 0 min.
15.00 g. Goldings - E.K. Pellet 4.50 0.0 0 min.

cheers

-Phill

 

[black_labb]

Looks good to me hop wise

 

[DarkFaerytale]

cheers :beer: