IPA's

[Martin the fish]

I didn't realise i was such a fan of IPA's and Pale Ale's till i started all this home brewing.

I'd be keen to have a go at some of your IPA recipe's especially ones that don't take 8 months to mature.

So if you think you've got a good IPA recipe or know of a clone one thats good please let me know.

[Matt]

Hi Martin,

Tribs Amarillo IPA is really good. I made it last year and have it slated for brewing again late summer.

Matt

[Chris B]

The Townes IPA from Marc Olloson's book is a cracker

[Martin the fish]

Thats a good looking reecipe Matt, i'll give it a go but may have to sub the hops for some NZ ones. Probably Green Bullet which is currently my favourite. And i've got 500g of them

[bconnery]

My first AG was an IPA and I was very happy with it.

Ignore the two types of pale malt, I was using up leftovers, ditto the 40L crystal, use whatever.
Estimated OG: 1.052 SG (Low efficiency set as it was first AG)
Estimated Color: 19.5 EBC
Estimated IBU: 60.0 IBU
4000.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 73.39 %
1000.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 18.35 %
200.00 gm Wheat Malt, Ger (3.9 EBC) Grain 3.67 %
150.00 gm Carared (39.4 EBC) Grain 2.75 %
50.00 gm Caramel/Crystal Malt - 40L (78.8 EBC) Grain 0.92 %
50.00 gm Chocolate Malt (689.5 EBC) Grain 0.92 %
30.00 gm Bramling Cross [8.60 %] (60 min) Hops 33.8 IBU
20.00 gm First Gold [7.70 %] (20 min) Hops 12.2 IBU
20.00 gm First Gold [7.70 %] (10 min) Hops 7.3 IBU
30.00 gm Bramling Cross [8.60 %] (5 min) Hops 6.7 IBU
25.00 gm First Gold [7.50 %] (Dry Hop 6 days) Hops -
30.00 gm Bramling Cross [6.00 %] (0 min) (Aroma HoHops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

I made this one not long after. I liked the flavour of this one better but the hop character of the first...
Estimated OG: 1.064 SG
Estimated Color: 22.1 EBC
Estimated IBU: 57.9 IBU
5500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 88.71 %
200.00 gm Caramel/Crystal Malt - 40L (59.1 EBC) Grain 3.23 %
200.00 gm Carared (39.4 EBC) Grain 3.23 %
200.00 gm Wheat Malt, Ger (3.9 EBC) Grain 3.23 %
50.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 0.81 %
50.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 0.81 %
35.00 gm Bramling Cross [8.60 %] (60 min) Hops 33.6 IBU
40.00 gm Styrian Goldings [4.80 %] (30 min) Hops 16.5 IBU
30.00 gm Bramling Cross [8.60 %] (5 min) Hops 5.7 IBU
20.00 gm Styrian Goldings [4.80 %] (5 min) Hops 2.1 IBU
25.00 gm Bramling Cross [8.60 %] (Dry Hop 7 days) Hops -
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

And, just for overkill, here's my latest.
Only kegged last week so don't have much to report but the hop flavour is very nice...
Estimated OG: 1.059 SG
Estimated Color: 15.7 EBC
Estimated IBU: 63.7 IBU
5200.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 87.76 %
300.00 gm Wheat Malt, Ger (3.9 EBC) Grain 5.06 %
175.00 gm Carahell (Weyermann) (27.0 EBC) Grain 2.95 %
150.00 gm Carared (39.4 EBC) Grain 2.53 %
100.00 gm Brown Malt (145.0 EBC) Grain 1.69 %
30.00 gm First Gold [7.70 %] (Dry Hop 4 days) Hops -
20.00 gm Challenger [7.90 %] (Dry Hop 4 days) Hops -
10.00 gm Pacific Gem [15.70 %] (60 min) Hops 19.0 IBU
30.00 gm First Gold [7.70 %] (20 min) Hops 16.9 IBU
30.00 gm First Gold [7.90 %] (10 min) Hops 10.4 IBU
20.00 gm Challenger [7.90 %] (10 min) Hops 6.9 IBU
15.00 gm Challenger [7.90 %] (5 min) Hops 2.9 IBU
20.00 gm Pacific Gem [15.70 %] (5 min) Hops 7.6 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast-Ale

[richard_senior]

The first one I ever made, was supposed to be a 'summer lightning' clone, but was essentially an IPA.

4KG MO
60g Challenger

Thats it

[Whorst]

Use whatever malt you fancy. I usually use 80% pale malt and 20% munich, and about 3/4 lbs. of crystal malt. I do 60 minute boils and don't start adding hops until the 45 minute mark. Then at 30, then at 15. At flame out back up the dump trunk into your kettle and let 'em rip! Use Safale 05 and you'll be a happy camper when it comes time to drink.

[Martin the fish]

I'd consider an IPA to be an IPA. Strong, Pale and full of Hops. Like the 1837 original recipe i recently brewed. I may just tone that down a little to get something drinkable in a few month's rather than 8.
Also i'd have thought putting any brown or chocolate malt's in would alter the colour to the extent that it wouldn't be a traditional IPA?

But if i brew a traditional IPA once or twice a month for 8 month's i'd have a good stock of IPA's

[Martin the fish]

Ok, rats-start your crapping. I'm coming after you with a dustpan and brush!

[macleanb]

Daab - you been sharing recipes with StrangeBrew again!

[anomalous_result]

with an increased strength and hop component which helped preserve the beer on the long sweaty voyage.

I thought that whilst an "olde world" IPA was stronger than today's IPAs they weren't much stronger than any other "olde world" beers, with OGs still around 1060-70.

[Matt]

So if you want to make an IPA use pale malt to your prefered OG, add a little crystal if you want to make up for the lack of colouration you'd get from a direct fired copper boiler and add hops such that the bitterness equals 2/3 to 1 x the OG and dry hop to finish.

That ones going in the notebook as a rule of thumb. Cheers DaaB

[Martin the fish]

with an increased strength and hop component which helped preserve the beer on the long sweaty voyage.

I thought that whilst an "olde world" IPA was stronger than today's IPAs they weren't much stronger than any other "olde world" beers, with OGs still around 1060-70.

That's probably a fair enough comment but have you seen the amount of hops they put in it? As far as my research can tell most were around the 1070-80 mark but a few were higher. IBU's were always around the 150 mark though.

A lot of 'olde ENGLISH' beers were a lot higher OG than that though. With 120 not being uncommon. 120!!!!

[stevezx7r]

I agree with what's being said about the hop additions. Back in the day they wouldn't have understood or even cared about IBU's and storage so would have used any hop they had a large amount of. I've read that they went for around the 8% abv (although the abv is a recent measurement) with masses of hops which would "calm" down to a respectable level once the ship got to it's destination. I guess that once the beer arrived and was maybe watered down (saying that, they tended to choose to drink beer rather than water due to the possibility of infection) the alcohol would be roughly halved but so would the hops...maybe an "original" IPA had a low hop profile with ~4% abv?

I guess no one can say for sure but I can say that all I'm making at the moment is "IPA's".

My latest has very little in it, 5kg MO, 100g Amarillo and us05. Going to keg it today so will have a sneaky peak.

[Martin the fish]

I like the idea of bunging in a barrow load of hops and leaving it to mature for ages. But wish i had done it ages ago so i could drink it now. I also reckon that if you think the beer had a rough time how do you think the troops coped with a 3 month sea journey? I reckon they wanted beer that was strong, full of hops and hard as nails. Like them. Can you imagine any of the teenagers of today coping with a 3 month sea voyage? They can't cope without a playstation or ipod for more than a few hours.

'they were also served as barley wines inplace of that foreign fruit based muck from france. '
More beer over more keyboard and i nearly choked myself.