English IPA - Dr. Doom IPA

[Cpt.Frederickson]

Due to the propensity for highly hopped American style IPA at the moment, I thought I'd take that influence and put a slightly British slant on it.
I'm going to late hop quite heavily as well as first wort hopping (I've had good success with this) and will probably ferment with some yeast from Brewlab (I'm not sure what they call it yet, but don't think its one of the catalogue strains; I asked for something like Shepherd Neame yeast, as I was doing a Spitfire clone at the time) or maybe some like WY1275 Thames Valley as I hear its good.
Ignore the efficiency etc, as I've had to do some serious tweaks to make it match up with the BIABrewer calculator.

Dr. Doom IPA
English IPA

Recipe Specs
----------------
Batch Size (L): 16.2
Total Grain (kg): 4.886
Total Hops (g): 135.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 56.6 (Tinseth)
Brewhouse Efficiency (%): 63
Boil Time (Minutes): 75

Grain Bill
----------------
4.495 kg Maris Otter Malt (92%)
0.391 kg Caramalt (8%)

Hop Bill
----------------
25.0 g Target Leaf (10.2% Alpha) @ 90 Minutes (First Wort) (1.5 g/L)
10.0 g Challenger Leaf (6.5% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
10.0 g East Kent Golding Leaf (6.45% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
15.0 g Challenger Leaf (6.5% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
15.0 g East Kent Golding Leaf (6.45% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
30.0 g Challenger Leaf (6.5% Alpha) @ 0 Minutes (Aroma) (1.9 g/L)
30.0 g East Kent Golding Leaf (6.45% Alpha) @ 0 Minutes (Aroma) (1.9 g/L)

Misc Bill
----------------

Single step Infusion at 67°C for 75 Minutes.
Fermented at 18°C with Ale yeast - Brewlab or WYeast 1275


Recipe Generated with BrewMate

[jimp2003]

Nice. Very nice.

[Rookie]

I bet that'll turn out great.

[Matt12398]

I think you're missing hefty dry hop. Goldings are lovely dry hopped.

[Cpt.Frederickson]

Thanks for the encouraging comments guys.
I hear what you're saying about dry hopping. I'm doing my first proper dry hop with EKG (after the last effort ended in disaster; see my Spitfire thread in the Brewdays section!) so I'm thinking I may give it a go in this too.
But I've also just bought a wort chiller and to make a comparison between chill and no-chill, so may leave it this time around.

[Matt12398]

I don't think it would have been the dry hopping that would have caused that. From what I've read it's very difficult for hops to cause an infection due to their microbial resistance.

[grmski]

Looks a nice recipe I am also planning a proper English IPA so I'll follow this thread with interest.
Personally I would go for the dry hop as well (28g of EKG for the last 7 days in fv) I think the high hoppiness but with English hops would be great.

[Cpt.Frederickson]

I'd recommend Mitch Steele's IPA book, there's some interesting stuff in there. Not sure this recipe would count as 'proper' in the eyes of some, but I do like a good english hop and hopefully this'll stand up to the Americans stylistically...

[RichardG]

If you get a chance, let us know what you got in the way of yeast from Brewlab. They used to hold (or at least, sell) SN yeast, but seem to have stopped. However, they do hold Goachers yeast (I got one a couple of weeks ago) which seem similar.

[seymour]

Nice. Very nice.

+1

[Cpt.Frederickson]

I'm still unsure what it is to be honest RichardG, they've just written 'SN Character' on the side of the tube. Could be that it is SN yeast, and that they just have to be careful about naming it directly (as they seem to do this alot) or at least something similar...I guess once I've used it I'll have a better idea. Perhaps that yeast will be a good contender for the American Amber i'm planning...

[Cpt.Frederickson]

I've been thinking about adding about 400g golden syrup (partial invert sugar) to try to reduce the grain bill a little, any thoughts anyone? This would be the first time I've tried this.
Adjusted grain bill:

4200g Crisp Pale Malt
400g Caramalt
400g Golden Syrup

Should I add the syrup after I've mashed out and am bringing to the boil?

[jimp2003]

Subbing some of the malt for golden syrup would be fine IMO. It is something that some commercial breweries include in their recipes, although not as much now as in the past.

For this type of recipe I always add the syrup or sugar 10mins from the end of the boil. To make sure it does not settle on the bottom of the boiler and catch you should add it gradually whilst stirring. I like to run off some wort to thin out syrup or dissolve sugar before adding it as this makes it even less likely to catch.

[Cpt.Frederickson]

Cheers Jim, I'll give that a go. Its mostly because I'm doing this BIAB and I want to be careful not to overload the bag TBH! It did make me wonder if the beer would end up too dry, but then again I could always just mash a little hotter or add a little crystal I guess...

[floydmeddler]

I think you're missing hefty dry hop. Goldings are lovely dry hopped.

Couldn't agree more.