Help me craft a 'Jaipur' IPA

[andybiochem]

Hi!

I can feel a beer coming on this weekend, and want to create something resembling the excellent Thornbridge Jaipur IPA.

A quick look at their website reveals Chinook, Centennial, and Ahtanum as the hops. So now I just need to come up with a schedule

I'm thinking:
a 90 minute boil, with bittering additions half an hour later at 60 mins
flavour additions at 20, 15, and 10 mins
aroma additons at 5 and 0 mins, and 80°C steep.

I know I'll never be able to recreate Jaipur exactly, I'm just looking for something similar.

Here's my recipe so far:



Note that:
- I brew in 15L batches
- I'll use US-05 dry yeast
- I chose 41 EBU based on this

Any comments or suggestions???

Cheers,
Andy

[gnorwebthgimi]

That's a lot to deal with during the boil. Should keep you on your toes.

Quite a lot of bitterness for a lager too, is that right?

I think providing you have done your research into ingredients etc, your biggest drawback on getting similar to the style will be the yeast, which is obviously just a standard yeast and not the same strain used.

Good luck.

[CrownCap]

...Quite a lot of bitterness for a lager too, is that right?...

Lager! Jaipur IPA is definitely not a lager, but is a damn fine tipple well worth trying to emulate.

[jubby]

Take a look at scooby's thread here: viewtopic.php?f=5&t=33291 I have had the pleasure of tasting this and it's a damn fine pint. I have also brewed the same recipe with a few more late hops and a little Chinook dry hop. It's not fully conditioned yet, but initial tastings are promising although a little drier because i didn't use any Munich or Vienna. Well worth brewing.

[andybiochem]

Ah, thanks for the link... looks like a great brew, I'll put it in Beer Engine before the night's out to compare hop additions.

I was also thinking my 0mins and steep could do with tweaking. I think the Ahtanum will be supressed by the big boys.

Also, I agree with Scooby that Chinook can be quite harsh, so I might drop the 5 min addition.

I'll take photos of the brewday tomos too. Can't wait!!!

[mattmacleod]

One of the brewers is on Twitter - username thornbridgekel. Ask for some help - he can only say no!

[Andy]

@ the hop schedule!

[andybiochem]

After reading Scooby's recipe thread, and after tonight's bottling disaster (don't ask), I have refined my recipe.

Looks like I was using about twice as many hops as Scooby, so I've cut down somewhat, and also removed the 15 and 5 minute additions.

I've also scaled the Ahtanum zero mins and steep additions, so that it doesn't get 'lost' in the stronger Chinook and Centennial.

Based on tonight's disaster, I've also drastically cut down the Caramalt portion of the grist, and might even replace it with Crystal altogether tomorrow.



Certainly looks a bit nicer now.

[Russ]

Hi Andy

I just made Scarer's Bombay IPA which is Jaipur inspired (diffrent hops but as close as she could get)

viewtopic.php?f=5&t=20381&p=232863&hili ... pa#p232863
It's still in the FV but initial tastes are very promising.......
Let me know how you get on with your Jaipur

I know you said don't ask but what was your problem with Caramalt? I just got some with the aim of adding it to a beer to see what it brings to the party, have you got some words of caution?

Cheers

Russ

[andybiochem]

I know you said don't ask but what was your problem with Caramalt? I just got some with the aim of adding it to a beer to see what it brings to the party, have you got some words of caution?

Erm, don't use any more than 10% in the grist... Especially not closer to 20%. As I did.

Last night's beer was very sickly, and had a strange bitter/astringent taste to it that totally overpowered the hops. Not something I've tasted before in any beer. A bit of reading up confirmed the problem to be over-use of crystal/caramalt.

Looking back over my previous brews, I've stuck to around the 5 - 6% mark, and only once gone close to 10%.

So all but 4 bottles went down the drain

Not sure if it's related but the beer also took 3 weeks to ferment with US-05, and then only made it down to 1.018 (steady at this for a week). Also read that caramalt adds a lot of un-fermentable sugar, which maybe confirms why I only made it down to 1.018.

So, just don't use a lot!

Starting todays brew in about half an hour!

[Russ]

Cheers Andy, I'll go steady with it, I was looking to start with about 5%

I once made Tim Taylors Best Bitter from BYORAAH (1993 eddition). It called for 15% Crystal which must be a printing error but owing to my inexperience at the time I blindly followed it.

The result was truly awful IIRC though I blended it with another beer and it got drunk.

Russ

[farleyman]

The Taylors recipe in BYORAAH states 240 gms crystal
and 3900 gms ofpale, a ratio of 16 to 1 or 6% (in round figures).

It`s not a bad quaffer but my pre InBev Boddingtons is better.

farleyman

[Russ]

Hi farleyman

Thanks for the update, I've not made the 'updated recipe TT Best Bitter' or the Boddies, might give it a go....

The recipe for TTBB in the newer editions is correct, I have the new edition and the 1993 edition. In 1993 edition, TTBB calls for 3600g Pale and 630g of Crystal needless to say it was no where near

Russ

[farleyman]

Hi Russ,

I notice that you have a beer using S-33 yeast.
What are your experiences with this yeast?
I`m thinking of trying a Trappist.
I`ve had good results using Brewferm but I`m out
of it.

farleyman

[Russ]

Hi farleyman

I've only used the S33 twice, the firstime I think I underpitched and it stuck. The second brew I used it on fermented out fine although it seemed to take quite a while to clear imo, my notes say next time I use it add finings. I think I prefer it to S04 and may use it again if I want to use a dried yeast but curently I'm experimenting with liquid yeasts/ captured yeast, and results seem encouraging so far.

Cheers

Russ