Tag Archives: english

Historic IPA recipe from Mitch Steele’s IPA

A few weeks ago I recieved a copy of Mitch Steele’s IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale. While a significant portion of the book is dedicated to the history of British brewing and IPAs, there are a number of recipes in the back of the book. These recipes are not only for historic IPAs, but also modern IPAs, including double and black variations.

I found that the historic sections of the book, as well as the historic recipes were most interesting, largely due to how insanely hoppy the IPAs of the 1700s and 1800s were. You have to wonder about a hoppy beer being aged in oak for 1-3 years, and still being hoppy — that’s a lot of hops in the beer.

I’ve had a stockpile of Fuggles for a while, and was wondering what to do with them (they aren’t exactly my favorite hop variety), when I stumbled upon a recipe in the book that uses a massive amount of hops — 1.54oz/gallon in the boil, and 0.25oz/gallon dry hopped, for a total of 120 IBUs in a 5.8% beer. Additionally, the grain bill is just British pale malt.

From IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale

“This is a moderate strength ale with a heavy dose of hops…. each recipe varies a bit, but this one epitomizes the theme. A single malt. A single hop. This beer is decidedly different from the ones to come later in the century. The hop flavor is truly through the roof. At nearly 5 pounds per barrel at a moderate gravity, saying this is hoppy is an understatement.”

Tasting notes: “Herby, hay-ey, grassy; ladyfingers crawl through the hop mist. Thoroughly, rippingly hoppy. Hops. More hops. Hop resins. Very long, dry, and crisp finish leaves a touch of malt sweetness shellacked and varnished with hops. Delicious hop burps. Hmmmmmmm…… hoppy.”

I did some calculations assuming loss in the kettle due to all the hops, as well as dry hopping, and also due to the fact that my Fuggles were lower alpha than what the book assumes, and so my recipe had slightly more hops than what I initially calculated.

Recipe: Fuggle IPA
Style: 14A-India Pale Ale(IPA)-English IPA

Recipe Overview

Wort Volume Before Boil: 8.75 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 6.50 US gals
Volume At Pitching: 5.50 US gals
Expected Pre-Boil Gravity: 1.042 SG
Expected OG: 1.057 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 122.5
Expected Color: 5.2 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 13lb 5oz (100.0 %) In Mash/Steeped

Hops
UK Fuggle (4.0 % alpha) 4.50 oz Loose Pellet Hops used First Wort Hopped
UK Fuggle (4.0 % alpha) 4.00 oz Loose Pellet Hops used 30 Min From End
UK Fuggle (4.0 % alpha) 4.00 oz Loose Pellet Hops used 15 Min From End
UK Fuggle (4.0 % alpha) 2.00 oz Loose Pellet Hops used Dry-Hopped

Yeast: Wyeast 1028-London Ale

Mash Schedule
Mash Type: Full Mash
Step: Rest at 156 degF for 60 mins

As per my usual MO, the 60 minute hops went in as first-wort hops, and in this photo, you can see the boil trying to break through the cake of hops floating at the top. Keep in mind this is only 33% of the kettle hops.

fuggle-ipa-boil

I’m glad that I scaled up the recipe, because there was a lot of hop goo at the bottom of the kettle, and I also had a massive blowoff during fermentation. It’s about 3 days from going into the keg, and I can’t wait to see what it tastes like.

Brewday Recap: Dark Mild

roasted-grain-additionLast Sunday I brewed the first dark beer of the year, a Dark Mild. This style is unfortunately a dying style, and is almost unheard of in the US. The best way to describe it is the smaller, gentler brother of a porter or brown ale. It’s usually around 3-4% ABV, and the term “mild” comes from the fact that it’s hopped just enough to balance the beer, leaving the malty caramel and chocolate notes in the forefront.

The total grain bill for this batch was under 7.5 lbs, which is tiny for a 5 gallon batch. These kinds of batches make for a very easy brewday, with small volumes of water to heat, and very easy stirring. They also make for a gentle fermentation after the fact, with worries of blowoff and large heat output kept to a minimum.
dark-mild-runoffI used basically the same recipe as last January, with two small tweaks. First, I used Willamette instead of EKGs, to try to make it more traditional. [Willamette is a Fuggles descendant, which is what I should have used, but didn’t have on hand.] Secondly, I used the sparge-time addition of dark grains technique that I learned about from Gordon Strong to keep the dark grains nice and smooth. I have a feeling I may regret not bumping up the quantity of those grains, as the unfermented wort was really caramelly and not at all roasty, despite 3/4 pound of dark roasted grains. We’ll see what fermentation does to change that, but I suspect it won’t be much.

[Edit 2012/1/23: Fermentation did in fact sharpen up the flavor on this batch, and the roasty character is just perfect. I’m glad I didn’t try to correct it.]
dark-mild-fermentation

I pitched a solid cup of slurry into this beer, and like all the beers I make at this gravity range, fermentation was pretty much done after 3 days. I moved the beer to the cellar to chill out for a few days at 55ºF, and I’ll keg it this weekend, giving it 6-7 days before cold crashing it. I don’t like to give these beers too long on the yeast, because they clean up too much, taking away that “English” character that makes these small beers interesting.

Style: 11A-English Brown Ale-Mild

Recipe Overview

Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.048 SG
Expected FG: 1.012 SG
Expected ABV: 4.6 %
Mash Efficiency: 85.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 68 degF

Fermentables
UK Pale Ale Malt 7lb 0oz In Mash/Steeped
UK Medium Crystal 12.00 oz In Mash/Steeped
UK Dark Crystal 8.00 oz  In Mash/Steeped
UK Chocolate Malt (500 EBC) 8.00 oz
UK Roast Barley 4.00 oz

Hops
US Willamette (4.9 % alpha) 0.85 oz Loose Pellet Hops used First Wort Hopped

Yeast: Wyeast 1318-London Ale III

Extra-Ordinary Bitter

extra-ordinary-bitter

Just a quick write-up on yesterday’s brew…

Since last year’s vow of small beers (under 5%), I’ve become a little obsessed with a good English bitter, something that’s a bit of a rarity this side of the Atlantic. Yesterday’s was the lowest grain volume I’ve used, and also the 3rd batch in a row with really excellent efficiency (I hit 80% on this batch). I’ve achieved this by stirring thoroughly part-way through the mash, at the mash-out infusion, and at the second batch sparge infusion, not by adjusting my grind or increasing my sparge rate, which feels like a good way to go about doing it.

Pretty simple recipe, the only variation is that I subbed part of the 2-row base with wheat malt, just so that I could brew it with ingredients I had on-hand. I’ve become enamored with this particular combination of crystal malts in a bitter, just scaling up and down the base malt.

Style: 8A-English Pale Ale-Standard/Ordinary Bitter
Recipe Overview

Wort Volume Before Boil: 6.60 US gals
Wort Volume After Boil: 5.25 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.038 SG
Expected FG: 1.010 SG
Expected ABV: 3.7 %
Expected ABW: 2.9 %
Expected IBU (using Daniels): 26.8
Expected Color: 11.1 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt 5lb 0oz (73.4 %) In Mash/Steeped
German Wheat Malt 1lb 0oz (14.7 %) In Mash/Steeped
UK Dark Crystal 8.00 oz (7.3 %) In Mash/Steeped
UK Medium Crystal 4.00 oz (3.7 %) In Mash/Steeped
UK Chocolate Malt 1.00 oz (0.9 %) In Mash/Steeped

Hops
UK Golding (4.9 % alpha) 1.00 oz Loose Pellet Hops used First Wort Hopped
UK Golding (4.9 % alpha) 0.50 oz Loose Pellet Hops used 25 Min From End
UK Golding (4.9 % alpha) 1.00 oz Loose Pellet Hops used At turn off

Yeast: Wyeast 1318-London Ale III

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F)
Step: Rest at 151 degF for 60 mins