American v English IPA

Discussion in 'Homebrewing' started by firstthenlast, Nov 26, 2013.

Tags:
Thread Status:
Not open for further replies.
  1. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I understand that there are 3 types of IPA, English Imperial and American.

    I also understand that Imperial is the most bitter and highest in alcohol. But what is the difference between in English and American? Is it simply the hops and yeast used?

    I was planning on doing an IPA this weekend, (none imperial, so American or English). I give the recipe below. Could people please give me insight as to whether this is American or English IPA. Also general feedback would be much appreciated. I developed this recipe based on my tastes as opposed to trying to follow a style. I am using US 2-row as the base malt, and a US yeast, but my specialty grains are Belgian.

    9lb US 2 row
    3/4lb Cara Munich
    3/4lb Munich Malt
    1/2lb Biscuit

    60min boil

    2oz Cascade 4.5%AA at 60min
    2oz Cascade 4.5%AA at 15min
    2oz Cascade 4.5%AA at 5min

    Dry hopping later on

    Yeast: WYeast 1056 (American Ale I)
     
  2. bulletrain76

    bulletrain76 Maven (1,311) Nov 6, 2007 California

    This is definitely an American IPA. Cascade is the classic American ale aroma hop. There is nothing about this beer that is at all "english" in character. English IPA really isn't much of a style, but more like a term that can apply to a wide variety of more hop-driven ales with English hops, from session bitters to strong stock ales.
     
  3. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    You can find recipes online, or IPA by Steele has recipes. English malt and hops. Large bittering, 10 minute aroma, and some dry hops.

    http://www.bjcp.org/2008styles/style14.php

    If you want the long answer look up the historic recipes on Shutupaboutbarklayperkins.
     
  4. jsullivan02130

    jsullivan02130 Devotee (341) Mar 28, 2007 Massachusetts

    Comparing the two types:

    English IPAs may tend to be somewhat less bitter, more malty, with a less restrained hop character, through the use of earthy and floral English hops such as East Kent Goldings, Fuggles, or the like. The yeast may also impart some fruity character.

    American IPAs tend to be hop vehicles, with a more neutral base malt, such as North American two-row, a clean, neutral, and relatively high-attenuating yeast (such as Chico/American ale), which leaves a crisp, dry finish with a lingering bitterness, and citrus, piney, floral, or resinous hop character.

    Some might even divide American IPAs in West coast and East coast, the latter somewhat straddling the line between the English and American types.
     
    JackHorzempa and MLucky like this.
  5. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    There is only one way to know about your recipe and that is to brew it. You may love it as it is and or make changes next time. I made an IPA one time with some Victory which is similar to Biscuit. I did not like the beer but my friends did. Brew what you want that is the fun part of this hobby! Take care.
     
  6. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I can't remember the last time I saw Cascade with AAs as low as 4.5%. I only mention this because you may want to check the AA's on the actual hops you have/get, and adjust amounts accordingly.
     
  7. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    Agreed. Did when I first started brewing 15 years ago but today more like 6-7% AA.
     
  8. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    This for English IPA- might change a few misconceptions about Engish IPA and it's historic roots. It's the original hop bomb and still quite hoppy by todays standard.
     
  9. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    jsullivan nailed it.

    At the risk of overcomplicating this, I would add that beer categories are always arbitrary and almost always in a state of change. There's a lot of beers that straddle the lines between American/Imperial/English, and that line is always moving. Reading Steele's book on IPA (which highly recommended), we find that a lot of the IPAs brewed in England in the 19th century would seem like IIPAs to us now. And a lot of IPAs brewed in both England and the US in the recent past were in the 40-50 IBU range, which is where we now find a lot of the newer pale ales.
     
Thread Status:
Not open for further replies.