India Pale Ale

[bujjiammulu]

India Pale Ale

Description:

I was in the mood for a hop-head beer so I made an I.P.A.I wasn't too fond of any that I tried except for Victories Hop Devil And this is what turned me on to I.P.A.'s.If you have never tried Hop Devil and have access to it try one.
Size:

* 2 1/2 gallon

Ingredients:

* 4 1/2lbs. american 2 row
* 1/8 lb. aromatic
* 1/8 lb. victory
* 1/4 lb. gambrinus honey malt
* 1/4 lb. crystal 80
* 1/2 oz. perle (60 min.)
* 1/4 oz. bullion (20 min.)
* 1 oz.hal. hersbuckler (steeped for 5 min.)
* 1/2 oz bramblings (dry hopped)
* 1 tsp. irish moss (15 min.)
* Wyeast 1056 Starter
* 1 tsp polyclar
* 2 1/2 tbs. corn sugar

Brewing Instructions:

Mash all grains.Glutamine rest at 95f. for 5 min.Raise to 122f.(protien rest) for 30 min.Raise to 155f. for 30 min. or untill iodine test comes out negative for starches.Raise to 170f. for 10 min.Sparge with 165f. water till you accumulate 4 gallons.Boil for 60 min. adding hops and irish moss at designated times.Cool to 75-80f and pitch yeast.Ferment and add corn sugar at bottleing time.
Fermentation:

* primary: 3 days at 70f.( No this is not a missprint 3 days)
* Secondary: 1 week @ 70F with Polyclar

* O.G.-1.060
* F.G.-1.010
* Alcohol-Approx.6%

[lancsSteve]

Looks interesting in a complex-malt-bill way but not very IPA through using german hops... EK Goldings through-and-through is trad UK IPA, American hops (centennial or cascade or amerillo for an American version... Not sure what the Achouffe IPA Tripple Belgian-Copy-Of-American-Reinterpretation-ofIndian-Export-UK-Pale Ale uses (AMAZING beer though!) but it's big, belgian (lots of sugar and interesting malts) and a LOT of amarillo to finish).

There are so many wildly different recipes out there for this beer -

http://groups.google.com/group/rec.craf ... 919be70571

http://groups.google.com/group/rec.craf ... 890b7733bf

etc. but if it's an American IPA I'd expect the 'C ops' (columbia, centennial, cascade, chinook) not german...

Doesn't mean you shouldn't make it though! BJCP style guides are the enemy of experimentation IMHO but that sort of hop schedule won't be very UIPA or USIPA.

[boingy]

Careful! Don't prod the badger. He's very sensitive to the combination of "IPA" and "American"


(failing to take his own advice, boingy prods the badger...)

[chris_reboot]

yeah, you're right.
a hops a hop right?

Uk, USA they're all the same really

<duck for badger abuse>

[Barley Water]

Well of course the great thing about this hobby is that you can do pretty much whatever the hell you want. However, if you want something that tastes anywhere close to Hop Devil, I would offer up a couple of suggestions. First of all, I would get rid of both the crystal 80 and especially the Honey malt. Most good American IPA's are fairly dry and both those specialty malts are going to add a fair amount of residual sweetness. You may have noticed that the beer is somewhat malty, do not confuse that with sweetness, two different flavors. According to the great Jamil (who of course is a minor diety over here) you want the beer to attenuate, in fact, he suggests using sugar if needed to dry it out appropriately. Although Victory is not giving much away about the beer, I would be willing to bet that they are likely using Munich malt rather than a bunch of crystal type malts (and at least others seem to be of the same opinion based on other formulations I have seen on the internet). The other suggestion is to use the C hops as other posters have mentioned (and apologies to the Badger). American IPA's pretty much all have the "chewing on a pine tree/grapefruit effect" going on and if you compete, trust me, the judges will be looking for it. I think that the trick to making good American IPA's is to get the big bitterness and hop flavor and aroma without making the hopping taste harsh.

As an aside, if you run into a bottle of either Dogfish Head 60 or Bell's Two Hearted Ale, they are both very good American IPA's in my opinion. I guess the reason I like both these beers is precisely because I think the hopping is done really well. I am not a real big fan of the more is better approch and some of the stuff you run into over here are really just hop delivery vehicles, I think beer should be more than that myself. Anyhow, good luck and have fun.

[coatesg]

FYI: The original post was made by a spammer - they don't care about the recipe, they just copied it from here and were looking for free linkbait...

[lancsSteve]

W According to the great Jamil (who of course is a minor diety over here) you want the beer to attenuate,

Have proper mixed feelings about Jamil etc. seems more a preacher than a deity Not knocking him but there's something so style-guide limited and occasionally naive or downright wrong (on the reiheinsgebot for example) rather than inspiration/is it good? approach. if you read the 'Good beer guide: Belgium it has a very interesting take on the American definitions-led approach to style guide and craft brewing which makes for good and inspiring reading from a VERY different and distinctly Belgian view.

if you compete, trust me, the judges will be looking for it. I think that the trick to making good American IPA's is to get the big bitterness and hop flavor and aroma without making the hopping taste harsh.

Ah the BJCP style guides - where the weissen that re-inspired there come back in German from obscurity (schneider weisse) seen as is a true classic... so *outside* it's 'style definition' Think they're good as guidelines but a make a BAD rulebook!

[boingy]

FYI: The original post was made by a spammer - they don't care about the recipe, they just copied it from here and were looking for free linkbait...

DOH! Normally I'm good at spotting those...

Ah the BJCP style guides - where the weissen that re-inspired there come back in German from obscurity (schneider weisse) seen as is a true classic... so *outside* it's 'style definition' Think they're good as guidelines but a make a BAD rulebook!

That's the whole point though. They are guidelines. They have defined brewing categories for the purposes of being able to judge beer in a consistent way across the continent (and maybe the world!). They are not perfect but at least they have managed to produce a mostly sensible set of definitions. Have you ever seen CAMRA's definitions of beer styles? They are a bit embarassing...

[Barley Water]

I suspect that this might surprise you guys but I agree with you in regards to the style guidelines. I view them as a necessary evil if you want to hold beer competitions (although I am sure they could be improved in certain areas) but at the same time, I think they also serve to stifle creativity. Here though is the rub (at least for me anyway), I think it is worthwhile to complete at least once in a while because it helps me refine my processes and gives valuable feedback for improvement. I am not the most impartial judge of my own products and it sometimes really blows my mind how blind I can be to certain flaws in my own beer. I don't however ever forget why I engage in this hobby, life is just way too short to waste time drinking lousy beer so I want to make mine the best I can (and I really don't give a tinkers damn if I win a metal for it or not).

I think that Jamil is a great example for us lowly homebrewers. He is a software engineer, just a regular guy like the rest of us, who enjoys homebrewing and and is very good at it. What makes him different is that he shares his formulations and techniques with the unwashed masses. Although I rarely follow any recipe exactly, I use his book as a sanity check when coming up with something new. His particular interest is competing and his book reflects that. Although I am sure he got a few bucks writing the book, I don't think anybody is getting rich homebrewing. I am confident that he gives the hobby way more than he ever got out of it, at least monitarily. Thirty years ago in this country, the only "beer" you could find was the fizzy yellow stuff with little in the way of malt flavor or hop bitterness (oh yes, I remember those days). Authors like Jamil showed us the light and led us to the promised land so, yeah, if guys like him are not deities maybe the word prophet is more appropriate. Incidently, a couple of other books worth checking out are "Radical Brewing" (so you can fly your freak flag just a bit) as well as "Brew Like a Monk" (both written by different authors but really good in my opinion).

[lancsSteve]

FYI: The original post was made by a spammer - they don't care about the recipe, they just copied it from here and were looking for free linkbait...

Thought it might be spam judging by lack of any info from the person and a bit of a spam patern. THing is by putting the recipe up on JBK it could gain credence if unchallenged. Linkbaiting? Didn't you just take the bait by posting the link?

That's the whole point though. They are guidelines. ... They are not perfect but at least they have managed to produce a mostly sensible set of definitions. Have you ever seen CAMRA's definitions of beer styles? They are a bit embarassing...

Work well as guidelines, badly as rules... FIrst question should be 'is it good' not necessarily 'is it to style'. Not seen the CAMRA guides though (or do you mean the ones used in beer festival guides) their definitions in the good beer guides to Europe are pretty good though IMHO... But not as specific as BJCP so may e missed something here - got a linky?

I suspect that this might surprise you guys but I agree with you in regards to the style guidelines. I view them as a necessary evil if you want to hold beer competitions (although I am sure they could be improved in certain areas) but at the same time, I think they also serve to stifle creativity.

I think they have room for improvement - broadening the colour spectrum for some being obvious option and having some overlap rather than distinction (as with the schneider weisse being too dark for the category it brought back to life)

I'm hoping/planning to 'compete' at the National Craft Beer Festival and Comp 2010 but it has onl 8 categories:
1 - Bitter/Pale Ale 1.030-1.040
2 - Best Bitter/Pale Ale 1.041-1.050
3 - Strong Ale 1.051 and over
4 - Strong Dark Beers 1.050 & over (Please specify style)
5 - Dry stout 1.045-1.075
6 - India Pale Ale 1.050 - 1.075
7 - Speciality Beers. Any beers not mentioned above i.e. Belgian, Lager, Mild, Wheat, Barley Wine etc. Please specify style.
8 - Inter Regional Competition Pale Ale 1.050 - 1.060

So ALL my beers are set to be in number 7! (Apart from maybe one American IPA)

Here though is the rub (at least for me anyway), I think it is worthwhile to complete at least once in a while because it helps me refine my processes and gives valuable feedback for improvement. Thirty years ago in this country, the only "beer" you could find was the fizzy yellow stuff with little in the way of malt flavor or hop bitterness (oh yes, I remember those days). Authors like Jamil showed us the light and led us to the promised land so, yeah, if guys like him are not deities maybe the word prophet is more appropriate.

Indeed - the resurgence of quality American brewing, microbrewing etc. is stunning, was trying to convince a Dane recently that I wasn't joking when i said that after visiting new york at Easter and then spending 2 months on a road trip round europe with lots of time in Germany and Czech Republic last summer some of the best beers i'd had that year were in the USA. He wouldn't believe me until a few other beer lovers chipped in to extol the virtues of American microbreweries. They lack subtlety sometimes but have a lot of style and bravado.

Incidently, a couple of other books worth checking out are "Radical Brewing" (so you can fly your freak flag just a bit) as well as "Brew Like a Monk" (both written by different authors but really good in my opinion).

Got 'Brew Like a Monk' which is a very well written book and i like the stressing on attitude and approach and inspiration not rules and recipes, also have Farmhouse Ales. They show a little movement away from some of the apparent style-delimited rather than style-guided approaches which is healthy, but making brewing a competitive sport seems weird somehow part of the move towards 'buy more kit and more stuff to do it more perfectly and compete and WIN'. Seems to be reflected in malt bills and hopping schedules and other extra complexity... It's different cultures and styles though so I'm not here to pass judgement but find some of it distinctly weird and American - which is most evident when reading romanticised or wholly uninformed opinions of what british beers are like, let alone 'Scotch ales'!

[Barley Water]

Oh yeah, the competition thing is a very "American" concept, we just love to try and beat the hell out of each other over here at just about everything. Here in Texas, not only do we do the competition thing but afterwards, we then spend a lot of time bragging about it. I must admit that even when I do compete in some of the contests over here, I get involved in side wagers with some of my other club members (at the rate we are going, we will need to solicit the services of a qualified bookmaker just to keep track of it all). Honestly, the reason we do it though is because we then get to "talk smack" to each other before and after the event, it just makes it more fun. I want to say it is mostly a testosterone fueled deal but I know a couple of ladies in our club who love nothing more than kicking a little male butt (and they do it on a regular basis). We also have club vs club rivalries and here in Texas and we have what is called the "Lone Star Circuit" to keep track of both individual, team (oh yes, we have brewing teams also) and club point totals across several santioned events. Does all that sound "over the top" to you guys over there?

[lancsSteve]

Does all that sound "over the top" to you guys over there?

Helps explains why the American forums are the way they are... Not my cup of tea, or pint of homebrew, am looking forward to meeting up with people and getting some others tastes and ideas, sometime, maybe, hopefully... Happy to compete with myself and just make something I like or can't buy - or preferably both. Prefer co-operation with a couple of local brewers than competition.

[pantsmachine]

Oh yeah, the competition thing is a very "American" concept, we just love to try and beat the hell out of each other over here at just about everything. Here in Texas, not only do we do the competition thing but afterwards, we then spend a lot of time bragging about it. I must admit that even when I do compete in some of the contests over here, I get involved in side wagers with some of my other club members (at the rate we are going, we will need to solicit the services of a qualified bookmaker just to keep track of it all). Honestly, the reason we do it though is because we then get to "talk smack" to each other before and after the event, it just makes it more fun. I want to say it is mostly a testosterone fueled deal but I know a couple of ladies in our club who love nothing more than kicking a little male butt (and they do it on a regular basis). We also have club vs club rivalries and here in Texas and we have what is called the "Lone Star Circuit" to keep track of both individual, team (oh yes, we have brewing teams also) and club point totals across several santioned events. Does all that sound "over the top" to you guys over there?

Very competitive, seems strange to me(have you guys mixed bowling with beer making)? Nonetheless, as long as the process improves the quality of everybody's beer and you are all learning and passing round good info why not?

Scotch ales? That's easy. Its Scottish ales. Its malty and its dark, lots of body and minimal hop aroma and bitterness! Beyond that its your shout.

P.S I gave up smoking 2 days ago and feel great!

[boingy]

Heheh. I can see the point of beer competitions but I was gobsmacked to find that there is a significant US circuit for competitive barbecuing!

[Tony01]

FYI: The original post was made by a spammer - they don't care about the recipe, they just copied it from here and were looking for free linkbait...

Ahh .. that explains the 'buy steroids online' link... and why its not there any longer!