English IPA

[aceuass]

Does any one have a authentic english IPA recipe, based on the origins, I was thinking of putting something together with just english pale malt, ekg hops and a yeast, playing around with beersmith

6803.90 gm Pilsner (2 Row) UK (1.0 SRM) Grain 99.27 %
50.00 gm Black (Patent) Malt (500.0 SRM) Grain 0.73 %
4.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 61.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (Dry Hop 40 days) Hops -
1.00 oz Goldings, East Kent [5.00 %] (30 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


without the black malt it would be too light, or is suppose to be that light, what do you think they used in them days
the idea would be to keg with 1oz ekg for 40 days (actual journey time to India) before drinking
Cheers
Paul

[Aleman]

This one comes from the brewing ledgers at the Whitbread brewery of London 1864

Per UK Gallon at 1.070

3lb 3oz Pale Malt
3.1oz Goldings

Mature for 10-12 months

[Rookie]

I like my IPAs on the light color side so I usually go with base malt and a small amount of crytal, maybe a touch of victory.

[SiHoltye]

Aleman's right. You say 'authentic' and your gonna have to be patient, but you will be rewarded.

All pale malt to 7-8% ABV using Notts (dried), WLP007 or WLP023 (liquid), Goldings or Fuggles to 1.1 BU:GU ratio full boil. Bottle and forget about. This is what's in my mind from when I've looked at going authentic.

Here's what I did the other week though I didn't pitch enough yeast so the FG was a tadge over at an embarassing 1.022. No excuses I didn't build the liquid up enough and poss mashed a little too high

Ingredients
10L @ 85%, 90min @ 67°C, 90min boil, GW liquor= Burton
Amount Item Type % or IBU
2.67 kg Maris Otter (5.9 EBC) Grain 100.00 %
20.17 gm First Gold [7.50 %] (90 min) Hops 29.5 IBU
52.45 gm Fuggles [4.50 %] (90 min) Hops 46.1 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.076 SG
Measured Final Gravity: 1.022 SG
Actual Alcohol by Vol: 7.06 %
Bitterness: 75.6 IBU
Est Color: 10.8 EBC

[aceuass]

This one comes from the brewing ledgers at the Whitbread brewery of London 1864

Per UK Gallon at 1.070

3lb 3oz Pale Malt
3.1oz Goldings

Mature for 10-12 months

Holy Crap
I`m guessing you mean at 5 gallons
15.5oz hops
15lbs 15oz
Thats a lot of hops at $2 per oz
So did they ferment the beer first and than mature before setting off to India
Would the concept of 40 days dry hopping in a keg be sort of authentic
Cheers
Paul

[Aleman]

Well here it is converted to a US 5 Gallon Brew length



The Durden park recipes are converted directly from the actual recipe used in the brewing ledger . . . There are no late or dry hops used in the ledger . . . You can of course use them . . . but then you are not brewing the 'authentic' recipe.

Generally the beers were stored in cask for some time before being shipped out, although I do recall a quote of one Burton brewer who was heard to lament that "Our trade is rapidly becoming a running one" . . . . These English IPA's were meant to be matured and drunk 'stale' . . . . 40 days is more applicable to an American APA IMO

[aceuass]

Thanks for that, learning something everyday
Cheers
Paul