While on a brief holiday in Cornwall earlier this week, I had the pleasure of trying the IPA from Harbour Brewing Co. and was absolutely blown away. Very similar to and on a par with Jaipur in my opinion. Anyway, I thought I'd email them to see if they'd give me some pointers on brewing it, and this is what I got in response:
Anyway, this is the recipe I have put together:Hi Tim, very pleased you enjoyed it!
Not sure what they put in Jaipur at the moment as it seems to have been through a few incarnations since it came out.
Ours is pretty simple, it's just pale malt with 5% crystal.
Target around 32 IBU's, bitter with nugget, then finish off with perle and cascade.
Dry hop with cascade and columbus.
SO4 yeast should do the trick.
As far as cloning goes, any brewer will tell you it's near impossible to match flavour precisely without using the same equipment and process. Hence I don't mind giving you some pointers!
That said, the guidelines above should get you pretty close.
Happy brewing.
Rhys
Perle Harbour IPA
English IPA
Recipe Specs
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Batch Size (L): 25.0
Total Grain (kg): 5.277
Total Hops (g): 276.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 32.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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5.013 kg Low Colour Maris Otter Malt (95%)
0.264 kg Crystal 30 (5%)
Hop Bill
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26.0 g Nugget Leaf (12% Alpha) @ 60 Minutes (Boil) (1 g/L)
50.0 g Cascade Leaf (7.9% Alpha) @ 0 Minutes (Aroma) (2 g/L)
50.0 g Perle Leaf (10% Alpha) @ 0 Minutes (Aroma) (2 g/L)
75.0 g Cascade Leaf (7.9% Alpha) @ 0 Days (Dry Hop) (3 g/L)
75.0 g Columbus Leaf (16.5% Alpha) @ 0 Days (Dry Hop) (3 g/L)
Misc Bill
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Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale S-04
Recipe Generated with BrewMate
I think 50g Cascase/Perle ought to be enough at flameout, plus 3g/L of Cascade and Columbus for the dry hop... anyone got any different views? I'm looking at the big dry-hoppers here...
Also, I have reservations about using S-04 for such a hoppy beer, but I guess that if the dry-hop is done after fermentation has died down, then the function of using that yeast might be to allow a bit of malt flavour into the mix...
Other yeast options likely to be open to me are Kelham Island yeast, WY 1468 and Nottingham, but I'm loathe to go against Rhys' advice on the first try.
