AG#045 - Burton IPA

[SiHoltye]

Hello,

Reckon this looks pretty good modern mimic of a mid 18th century Burton IPA, brewing on Thursday 1st January 2009.

Ingredients
23L@85% efficiency, 90min mash @ 67°C, 90min boil, GW liquor: Burton Pale Ale
Amount Item Type % or IBU
6.15 kg Maris Otter (5.9 EBC) Grain 100.00 %
210.00 gm Fuggles [4.50 %] (90 min) Hops 80.2 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Beer Profile
Est Original Gravity: 1.072 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.63 %
Bitterness: 80.2 IBU
Est Color: 10.8 EBC

[SiHoltye]

18L of 1.076. Close enough. The BU:GU is a tadge over 1 so it's far enough in the not usual practice camp for me to leave it and not top up. The sample I had tasted really sweet first then really bitter . I had rubbish mash efficiency and so boiled with both elements to increase evaporation and so up the OG, a smidge too much as it turns out. Have used a packet of Nottingham along with the 1½L worth of startered WLP007 sediment. We'll see come Easter.

[Garth]

Great work Si, looks like a good one, I reckon your hops stole a lot of the wort.

Looks quite similar to one I did last December, I lost a lot of liquid to the 270g of Goldings I used, and my OG was 1078, the last bottle was supped in Novemeber. 11 months and it still could have done with longer, but it was very good still.

are you bottling this lot?

[SiHoltye]

Undecided. Would go in one 19L corni, one 10L corni and some bottles, or all bottles. Might go for the middle option.

[SiHoltye]

Have decided that this would be better in bottles, and so bottled beer drinking has commenced. 5 seen off tonight , more to come to liberate 34ish bottles in total. I roused the yeast after taking tonights reading.

[oblivious]

Nice one SiHoltye, looks like a nice keeping ale

[SiHoltye]

Going slowly now, but still going.

[SiHoltye]

1.022, sample tastes like hoppy vodka Gonna rouse this evening, would like it to get to 1.018 for style if it can

[oblivious]

1.022, sample tastes like hoppy vodka Gonna rouse this evening, would like it to get to 1.018 for style if it can

It will have plenty of time to mellow out

[SiHoltye]

Oh I know, I know. It's magic innit. It tastes undrinkable now but by Easter it'll be my best ever and going to the Derby comp (assuming it's on). I've done 3 historic recipes (which I think this is in the style of). Simonds 1880, where I used diastatic amber - which I now know I don't really like - in place of the historic amber so didn't love the finished product though saw potential in it, Whitbread LP which was crack-a-lackin and I really must have another go at - 7 months on it had rounded, huge lush gorgeousness, and now this one. Optomistic I am

[SiHoltye]

Had a cheeky sample from the mini keg tonight. Quite sweet, strong hop prescence, warmingly alcoholic. Barleywine-esque I thought. To be honest I think I read that older/historical brewers didn't necessarily achieve the levels of attenuation we/I aim for. Even after just 3 weeks in the keg this is well drinkable and very enjoyable even though it ended up at 1.022. Stuff my ill preconceived targets, this beer tastes really nice to me, and I'll look forward to supping more in the coming months...at least the bottles will make it to suggested maturity in April.

[Garth]

That's the sort of taste I got from mine, very alcoholic and Barley wine, sound like you've got a good one there Si.

Odd thing, today I was delivering to a bloke I'd given a couple of bottles about six months ago, a Historic IPA and a Choc Treacle Stout, I knew he still hadn't drank them, so I went prepared with another beer and fobbed him off with a swap, The Historic for a Galaxy, so I now have one bottle of this left, albeit someone else did the maturing for me, cheeky eh? Oh and it's 14 months old.... nice

[Digby Swift]

How did you bottle your IPA Garth, and how are you planning to SiHoltye? Did you use a secondary? What sort of priming did you use, if any? I'm thinking of doing a 2 or 3 gallon batch of a durden 12 monther but don't want to over prime it. Am a bit wary of doing a secondary as I will have to do this in demi-johns and don't want an airspace hassle I would have with a secondary and then there's the extra siphoning.

[SiHoltye]

Just the usual for bottling. Gravity stable for 2+ days, ½tsp 'table' sugar per pint bottle straight from the primary. You might prime IPA for a higher carbonation but a) I'm not overly keen on gassy beer, and b) FG 1.022 is high and I suspected a bit of unanticipated fermentation might occur so I anticipated it...or at least allowed for it and erred on the side of caution. Before bottling I discard the first litre or so from the fermentor having run that into a jug whilst tapping the tap. This gets rid of the yeast sediment directly around the tap area that I don't want in my bottles.

[Garth]

Digby, I fermented for a 10 days, racked to a cornie then bottled almost staightaway, I primed very lightly (less than half a teaspoon of glucose per bottle) knowing it would be kept for a while and have plenty time to condition. It was a 23litre brew and I pitched two Nottingham, was still using the old gear then.

mmm I have the surviving bottle in the 'Bottle Cupboard' (a treble wardrobe int garage), when will it be demolished....?







probably at the weekend...

oh and when Si says he 'discards' the 1st litre, that probably means he necks it with gusto......