English IPA critique

Discussion in 'Homebrewing' started by cracker, Mar 23, 2013.

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  1. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    I plan on brewing an IPA that is more English in character than American and was wondering what people thought. I'm using hops I already have and want to use up but am open to changing amounts or schedule. Haven't picked out the yeast yet but it will be English.

    Here is the grain bill as % for a 10 gallon batch
    89.7% Thomas Fawcett Maris Otter
    5.6% Crystal 45
    3.7% Wheat Malt
    1.0% Pale chocolate (for color)
    Mash @153 F

    Hop schedule
    1.5 oz Nugget @ 60 min
    2.0 oz Willamette @15 min
    2.0 oz EKG @15 min
    1.0 oz Willamette @10 min
    1.0 oz EKG@10 min
    1.0 oz Willamette @5 min
    1.0 oz EKG @5 min
    2.0 oz each at flameout
    probably dry hop with EKG 1-2 oz.

    OG 1.064
    IBU 56
     
    #1 cracker, Mar 23, 2013
    pweis909 likes this.
  2. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    My initial reaction is "I like it."

    However, my attempts at English IPA have been drinkable, but muddled, so I'm no expoit. :rolling_eyes:
     
    #2 AlCaponeJunior, Mar 23, 2013
  3. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    I'd use wyeast 1968
     
    #3 Reneejane, Mar 23, 2013
  4. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    I count 13-14oz of late boil/flameout/dry hops, which seems like it's a bit much to me if you're looking to brew a classic English IPA.
     
    #4 axeman9182, Mar 24, 2013
  5. hopfenunmaltz

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

    All you need for a 10 gallon batch is some English Malt (MO if you like), a pound of EKG, some 1028, and water with a high sulfate level (try 350 ppm). Then age it for a while untill brilliant. Then dry hop with a little more EKG. It is a really good beer.
     
    #5 hopfenunmaltz, Mar 24, 2013
    jlpred55 likes this.
  6. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Exactly this. Also, age is the real key. This is one that doesn't shine until 6 months or longer when all those flavors round out. Every hb'er should try it. Simple and extremely tasty.
     
    #6 jlpred55, Mar 24, 2013
  7. hopfenunmaltz

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

    I can't usually make it last for more than 6 to 8 months, and you know what I mean. One of the best beers I make.
     
    #7 hopfenunmaltz, Mar 24, 2013
    jlpred55 likes this.
  8. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    Well remember this is a 10 gallon batch so I don't think 12oz of hops added 15 minutes through flameout is too much at all.
     
    #8 cracker, Mar 24, 2013
  9. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    Absolutely correct, didn't catch that when I read through the OP. Carry on then.
     
    #9 axeman9182, Mar 24, 2013
  10. cracker

    cracker Pundit (893) May 2, 2004 Pennsylvania

    I hear you and would love to try that out one day. But I only have 6oz EKG and would like to do something which uses it up along with the Willamette I have hanging around. Trying to clean up inventory before I go on a mini brewing hiatus later this year (2nd child coming in August).
     
    #10 cracker, Mar 24, 2013
  11. hopfenunmaltz

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

    Procede with it. Let it age. Dry hop later.
     
    #11 hopfenunmaltz, Mar 24, 2013
  12. jlpred55

    jlpred55 Initiate (0) Jul 26, 2006 Iowa

    Have you tried the Warminster Floor Malted MO with this yet? I've yet to do that but have plans after I tap the one I have in my cellar. Once it's tapped its gone so I better get on it.
     
    #12 jlpred55, Mar 24, 2013
  13. hopfenunmaltz

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

    Have made an ordinary bitter with that and liked it. Nice malt but spendy. Have a bag of Crisp for a BIPA and a English BW.
     
    #13 hopfenunmaltz, Mar 24, 2013
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