English IPA dry hop

Fuggles and EKG leap to mind.

 

The classic EKG dry hopping is what I use, 2 oz for 5 gallons works.

Someone else will have to answer the oak question.

 

I also would recommend EKG for dry hopping. I dry hop my Bitter Ales with 2 ounces of EKG. Just a heads up that EKG is not a potent hop as compared to American aroma hops (e.g., Centennial, Cascade, Citra, Amarillo, etc.) so the 2 ounces will provide some nice dry hop aroma but it will not jump out at you. If you are looking for a BIG dry hop aroma you should use more than 2 ounces of EKG.

I am trying to ‘rationalize’ the aspects of “oaked English IPA” and “oak cubes and bourbon”. Adding bourbon to the mix does not equate to an English IPA.

On my list of beers to brew is a Bourbon Barrel Porter. In that beer I will be using 2 ounces of Medium toasted American Oak cubes along with 16 ounces of Bourbon (likely Makers Mark). I do not know whether this would be appropriate for an English IPA.

When I make my Bourbon Barrel Porter it will be my first time using oak, I have done a fair amount of reading on using oak and it seems to be a bit tricky since there are so many variables/choices:

· Type of oak: American, French, Hungarian

· Amount of toast to the oak

· Format of oak: cubes, chips, etc.

· How long should the contact time be for the oak: 1 week, 2 weeks, months?

· Etc.

Hopefully somebody who has a lot of experience with using oak will chime in.

Cheers!

 

I agree on the EKG. I like to dry hop mine after aging and right before consumption. I'll usually let the hops sit on the beer the whole time in this stage (keg hop). I've tried the other way but I never got the desired effect unless I used a ton of dry hops.

 

My first recommendation would be NOT to put the bourbon in an IPA, it might be an interesting experiment...but could ruin an entire 5 gallon batch. EKG or Fuggles would be great and a simple oak addition could also be a great idea. If you are going to do both, add more hops than normal to the late boil additions since some will fade over the oak aging process and add the dry hops after the beer has aged on oak.

 

You can oak without adding bourbon; it is the bourbon aspect that is not traditional for an English IPA.

Cheers!

 

I'm relatively new to brewing, so nothing to add about oak and bourbon within an IPA. However, I really liked the aroma from dry hopping Northern's Anarchy In the UK British-style American IPA kit. Here's what's in the recipe for dry hopping:

1 oz Ahtanum
1 oz Centennial
1 oz Falconer's 7Cs

 

I think my head just blew up

 

I'll be attempting an English IPA for the first time as well at the end of the month. I plan to kettle hop with Challenger and Golding to 50 IBU. And then dry hop in 2 waves for 3 days each with Willamette, Golding and Amarillo at a ratio of 3:2:1. I'm hoping a little Amarillo will be a nice compliment to the earthiness without taking over the aroma profile.

 

Please report back on how your beer turns out. There is no metric for hop flavor/aroma capability.

If I had to guess I would say that Amarillo is 4 times more powerful than East Kent Goldings hops. In other words 1 ounce of dry hopping with Amarillo would be equivalent to dry hopping with 4 ounces of EKG; but I want to emphasize that this is just a guess.

Cheers!

 

I've done something similar with centennial. Made the aroma a bit brighter, which was quite nice.

 

Sounds like it will fun to brew...need some help?????

 

Just add the oak. The only reason to add the liquid is if you want some additional flavor in the finished product, like bourbon. Vodka won't add anything to the beer, it was only there to kill nasties on the oak.

 

Good point on the oak flavor in the vodka, but I wouldn't worry about it...there should be plenty of oak flavor left in the oak

Cheers

 

Oaking isn't traditional either , brewers went to great lengths to avoid it.