International Homebrew Project

[Gold]

Hi,

Just wondering if anyone has seen this and was thinking of taking part (on the last weekend of February if possible): http://www.fuggled.net/2013/01/internat ... Fuggled%29

The recipe is from Ron Pattison:

•O.G. - 1.079 (19° Plato)
•F.G. - 1.024 (6° Plato)
•ABV - 7.3%
•SRM - 6 (Gold to Copper)
•IBU - 125
The recipe is simplicity itself:
•100% Pale malt
•83 IBU of Cluster for 90 minutes
•42 IBU of Kent Goldings for 30 minutes
•Wyeast 1028 London Ale/White Labs WLP013 London Ale

Looks like an interesting recipe and something a bit different.

[Hanglow]

Does look interesting indeed

Were Burton ales aged at all?

[Pinto]

" As you can see, this is a big bastard of a "hoppy" beer"

Not joking 125 IBU's !!!

[boingy]

I know it's boring of me but I look at that recipe and think "I could brew a double quantity delicious normal strength beer with those ingredients and still have some hops left over". And I'd prefer drinking it too....

[Dennis King]

Never associated cluster hops with a traditional Burton IPA. thought it would be goldings or fuggles.

[6470zzy]

traditional Burton IPA. .

What is being discussed is the Burton Ale and not the IPA................The historical part of the brewing is something that I find intriguing

Cheers

[Hanglow]

Looking at Ron's blog, it seems Cluster was used extensively, which probably isn't surprising given the fact that the UK was just about the worlds tops beer producer back then and the US produced little other than cluster. And the UK probably couldn't produce enough hops to satisfy demand. And I assume most of Europe's hops were being used domestically or being snaffled up by Wm Youngers

I know boingy mentioned half the strength/ normal beer, but if I go into my local pub I can choose between about ten 3 to 5% beers. I'm glad there are some people pushing for stronger, more traditional beers as I'd really like to taste them. It was only the world wars that knocked the stuffing out of UK brewing strength wise, before them the brews like this were perfectly normal.

[zgoda]

I brew such strong beers occasionally, maybe 2-3 per year (something Belgian, a bock lager, some double IPA or winter warmer). To me this is kind of celebration, compared to normal strength brews.

The only thing that I don't like in this recipe is yeast, I had bad experiences with Worthington yeast previously. I think I'll divert and use something Whitbread (wyeast 1099 perhaps).