Durden park original IPA

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Martin the fish

Durden park original IPA

Post by Martin the fish » Fri Apr 18, 2008 1:44 pm

I'm going to brew this next.
But for a 25ltr batch it requires 383g Goldings :shock:

It will have matured by my birthday in december though. So a nice prezzy for me :D

Really looking forward to brewing this one. For the first time i actually have a recipe decided before my HLT is boiling. :lol:
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Garth
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Post by Garth » Fri Apr 18, 2008 1:52 pm

It'll be a cracker brew this one Martin. I did something similar mid December and it's starting to taste unbelievably smooth with so much flavour and aroma, oh and at 7.8% it starts the night off so well.

Mine had about 270g of Goldings in it, so yours should be good by December.
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ECR
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Post by ECR » Fri Apr 18, 2008 8:52 pm

Good luck with it, MTF :D
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anomalous_result

Post by anomalous_result » Fri Apr 18, 2008 10:01 pm

I wish you all the best with it - I know I couldn't wait that long to try it!

Also how very Northern Hemisphere of me; for a moment I thought you'd be drinhking an IPA in the winter. I want one of them maps with Australia/NZ on the top. :lol:
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BigEd

Post by BigEd » Fri Apr 18, 2008 11:10 pm

Martin, that sounds wonderful. It does take a while for that large volume of hops to mellow out but when it does the beer is quite rewarding. I have done some brews with a nod to the historical IPA style and they're both fun to make and to drink. :wink:

Here's one I did last year that came out well.

This is not a strict true-to-history IPA but I wanted to capture some of the imagined flavor of a brew from 150 years ago. This beer uses some modern hops and has multiple hop additions but the overall impression evokes some of the 19th Century elements. Cheers!



38 Litre (10 US Gallon)

8.7 Kg Pale malt
900g Flaked barley
225g CaraFoam
900g light brown sugar

90 min: 85g Challenger
60 min: 85g Challenger
45 min: 57g Challenger
30 min: 113g East Kent Goldings
15 min: 57g East Kent Goldings
5 min: 57g East Kent Goldings

Wyeast 1028 London Ale yeast
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Martin the fish

Post by Martin the fish » Sat Apr 19, 2008 12:31 am

The recipe says that og should be 1070. What is this likely to ferment down to?
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Garth
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Post by Garth » Sat Apr 19, 2008 7:04 am

Mine had a OG of 1078 and got down to 1012 with 2 packs Nottingham yeast,
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BarnsleyBrewer
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Post by BarnsleyBrewer » Sat Apr 19, 2008 8:57 am

Hi
Could anybody be so kind as to alter the above brew to 23lts, I'm not experienced enough with the beersmith to do it yet. :cry:
What is carafoam, where do you buy it?
John
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BigEd

Post by BigEd » Sat Apr 19, 2008 12:54 pm

BarnsleyBrewer wrote:Hi
Could anybody be so kind as to alter the above brew to 23lts, I'm not experienced enough with the beersmith to do it yet. :cry:
What is carafoam, where do you buy it?
John
CaraFoam is Weyermann's brand of dextrine malt. You could use any malt described as dextrine or Carapils. If you can't find any of those sub the lightest colored crystal malt you can find. Cheers!
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