Homebrew classics – Indian Pale Ale

[jonnyhop]

I have got about halfway through this and it throws up a question or two, mostly the high hop rate associated with a proper IPA, has anyone tried the 183g of goldings needed for the Burton IPA ? I am happy to make it as an experimental beer, but my experience of using higher alpha hops (target at 10 %+) has lead me to some barely drinkable ale. Does the maturation period of six months+ compensate?

The expense of the hops would grate with a poor ale, but if I made something fantastic it would be worth it. You know when they started bringing out tesco vodka – any fool can make meths, which is fine but I hope to make something palatable.

And the mashing, it seems like they stirred it for an hour before letting it rest for an hour – is this just old fangled (not a word!) or is it needed to re-created the taste?

As always, the experience of others is appreciated

Jonny

[BitterTed]

I do think the conditioning time makes a huge difference. I made the East India Pale Ale from that book and used 290 gr of Goldings in it and after 6 mos of conditioning it was quite a remarkable beer.
I did not stir the mash for an hr, I simply used my normal method.

[BigEd]

I concur with Ted that you need to give this type of beer enough time to mature. I've made a few of this general style using a fair amount of hops, 235g each of Challenger and EKG for a 10 gallon/US (38L) batch and another beer with 540g of WGV. Bear in mind that the historical examples of this brew were not drunk until after a long ocean voyage under sail. The beer was given time, if inadvertently, to mellow. Also understand that modern double-digit alpha acid hops did not exist. The Goldings hops common at the time were probably no stronger than 4%AA. In my experience the use of large amounts of low alpha hops to create highly bitter beers does yield a brew with a softer profile than a beer with the same IBUs derived from high alpha hops. On the other hand the sheer volume of vegetative matter required as a result also needs lots of time to subside in the beer.

[Garth]

I brewed a one of the recipes from this book, can't exactly remember which one but it came out at 7.8%, I used 8kg of extra pale Maris, the closet thing to the 'white malt' that would have been used at the time, and 270g of 4.1%AA EK Goldings, as that was one of the only hops grown/used then.

It was brewed normally with a standard 90 mash/90 boil, fermented, then bottled with a small amount of primer, the last few bottles did actually make it to the 12 month mark, it still had a bitter edge but had develeloped some good flavours, flavours that I hadn't tasted in a beer before.

It was an interesting experiment which I will do again, next time I would use a less attentive yeast than Nottingham though, as it was pretty dry after all that time in the bottle.

[WishboneBrewery]

Is this a recipe from a specific book ??

[Garth]

Yes, it is, as the title of the thread suggests "Homebrew Classics - India Pale Ale" I think it's by Roger Protz and Clive LaPensee

I also have the accompanying book "Homebrew Classics - Stout and Porter"

both are cracking interesting reads, they have quite a few recipes in them as well, they are well recommended for anyone with interest in beer style histories.

[WishboneBrewery]

Might have a look for it

[Garth]

Amazon have them both from Marketplace sellers at reasonable prices, one of them is 0.01p with about £2.75 postage, bargain.

[pantsmachine]

Yes, it is, as the title of the thread suggests "Homebrew Classics - India Pale Ale" I think it's by Roger Protz and Clive LaPensee

I also have the accompanying book "Homebrew Classics - Stout and Porter"

both are cracking interesting reads, they have quite a few recipes in them as well, they are well recommended for anyone with interest in beer style histories.

Good book, in particular the first half on the history of IPA, i came away wanting to make one the next day!

[jonnyhop]

Yes from the book mentioned, which I have really enjoyed. The historical part is really good, charting the change in drinking tastes brought about through imperialism. I am going to try one of the recopies soon, I have some WPL0023 which I think will be good for it, obviously different from the yeast used way back when, but I am planning the Burton IPA and its Burton yeast so there is some authenticity.

Looking forward to the porter book, I plan to get it soon and leave it for my holiday read.