Traditional English IPA

[Scotty]

I am planning on brewing a traditional English IPA next week, and whilst I don't have the Durden Park book to take reference from, I've come up with a recipe. Let me know what you think...

Traditional English IPA

Length - 40l

Pale Malt - 12.7kg
EK Goldings - 300g @ 90 mins
Yeast - Notty

Mash - 90mins at 66c
Boil - 90mins
Est IBU - 91 (AA% adjusted)
Est EBC - 15
Est OG - 1.076
Est FG - 1.016
Est ABV - 7.9%

I'm planning on bottling after primary then leaving to mature for around 4-6 months.

[mark4newman]

Hi

Personally I wouldn't use Nottingham, I'm not sure it would be good with the style (IMHO). I would use a more traditional British ale yeast WLP005?

Here is a version that I am planning on doing

1837 Historical IPA

by Mike Dixon

5 gallon batch

13.25 lb. Marris Otter

154°F for 1 hour
170°F for 10 minutes

10 oz. Fuggles (5.5% AA, 60 min.)
1 oz. Kent Goldings (aroma)

dry Whitbread yeast.
Dry Hop with 1 ounce Kent Goldings in secondary.

[Dennis King]

I am planning on brewing a traditional English IPA next week, and whilst I don't have the Durden Park book to take reference from, I've come up with a recipe. Let me know what you think...

Traditional English IPA

Length - 40l

Pale Malt - 12.7kg
EK Goldings - 300g @ 90 mins
Yeast - Notty

Mash - 90mins at 66c
Boil - 90mins
Est IBU - 91 (AA% adjusted)
Est EBC - 15
Est OG - 1.076
Est FG - 1.016
Est ABV - 7.9%

I'm planning on bottling after primary then leaving to mature for around 4-6 months.

If you go on the Durden park website they publish the recipes.

[zgoda]

[quote="Dennis King"]
If you go on the Durden park website they publish the recipes.[/quote]

Only few from the book is available online.

Ron Pattinson has some recipes for historic brews.

[jimp2003]

Were traditional IPAs really that strong (7.9%ABV) and that bitter (91 IBU)?

[soupdragon]

They used to be shipped as a slightly concentrated brew then diluted to drinking strength once they'd reached India. They still used to drink them strong though.....

Cheers Tom

[aceuass]

I just did a English IPA based on a beer that Town Hall Brewery in Minneapolis has-1800 IPA
The brewer notes that instead of putting hops in the keg for travelling halfway around the world he has added them to the boil

15000.00 gm Pale Malt (2 Row) US (3.0 SRM) Grain 96.44 %
100.00 gm Carafa I (337.0 SRM) Grain 0.64 %
6.00 oz EKG [5.00 %] (60 min) Hops 37.2 IBU
8.00 oz EKG [5.00 %] (15 min) Hops 24.6 IBU
15.00 oz Fuggles [4.30 %] (15 min) Hops 39.7 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
453.60 gm Candi Sugar, Clear (0.5 SRM) Sugar 2.92 %
2 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Beer Profile
Est Original Gravity: 1.068 SG
Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.67 %
Bitterness: 101.6 IBU Calories: 798 cal/l
Est Color: 8.8 SRM

Its still fermenting, looking forward to this
Cheers
Paul

[Scotty]

Cheers for the advice lads. I've fancied making an IPA for a long time plus it helps clear out some ingredients.

Personally I wouldn't use Nottingham, I'm not sure it would be good with the style (IMHO). I would use a more traditional British ale yeast WLP005?

I'm trying to stay away from liquid yeast at the moment and I thought Nottingham would be ideal thanks to its quite high attenuation and pretty neutral flavour.
Plus by the time I managed to buy any sort of liquid yeast, I don't think I would have time to make a starter.

[Rookie]

If I were to do this with dry yeast I'd go with S-04.
My choice for liquid is WLP007.

[patto1ro]

Were traditional IPAs really that strong (7.9%ABV) and that bitter (91 IBU)?

No, about 7% ABV was the maximum. Yes, probably.

[patto1ro]

Ron Pattinson has some recipes for historic brews.

Including an early IPA. This is for 5 imperial gallons:

February 4th 1839 Reid IPA

white malt 10lbs 100.00%
EKG 13 oz
EKG 1 oz as dry hops

1st mash 156º F
2nd mash 189º F
sparge 175º F

start of boil 7 oz
after 60 mins 6 oz
boil time 2 hours

pitching temp (ºF) 61
gravity (OG) 1057
gravity (FG) 1019
ABV 5.03
apparent attenuation 66.67%


And you can find the recipe for a Scottish IPA here:

http://barclayperkins.blogspot.com/2011 ... er-xp.html

[Brewtaster]

Brewed the Scottish IPA and it's definitely my favourite traditional brew. MMMmmmm Saaz and Fuggles lovely! 2nd favourite brew is Mysterio's SNPA clone recipe on here and also on The Malt Miller's website.

Cheers

Iain

[super_simian]

They used to be shipped as a slightly concentrated brew then diluted to drinking strength once they'd reached India.

Do you have a source for that information?

[soupdragon]

They used to be shipped as a slightly concentrated brew then diluted to drinking strength once they'd reached India.

Do you have a source for that information?

It was quite a while ago that I read it and don't recall exactly where it was but in trying to find the source it looks as if it's a load of old trot....
Everything I've read since says that IPA's were actually drunk as shipped but this ( amongst others )....
http://www.azcentral.com/thingstodo/bar ... n-ipa.html says that the original intention was to dilute but as the water in India was a bit ropey they supped it straight.

So I humbly retract my statement

Cheers Tom