Outrageous IPA + photo's

[jubby]

Inspired by Paul Browns book, 'Hop and Glory', I have decided to brew this outrageously hopped IPA. This was funded by my £50 win at Barley Bottom for placing the 1000th order, which actually ended up as £55. Paul bunged in an extra five quids worth of stuff What a guy!!

This has to mature for 12 months (will probably strap the keg into the boot of my car for the last few weeks. Well, if your gonna do it; do it properly!) so it will be ready for my daughters A level results next year. A good result and we will have a big party. Bad result...well, a couple of pints of this and you wouldn't give a stuff either way.

So, here's the recipe to be brewed tomorrow. The end result should be OG 1.062 (6.2%ABV) 12.5 EBC and 215 IBU. Final volume should be 23 litres. The recipe is brewed to 25 litres to account for the higher losses in the hops.

East India IPA from Durden Park

In the mash: 7.1kg MO

In the boiler: 480g EKG, whole boil.

Dry hop in the secondary with 78g EKG

Water treatment will be Filtered water, 50ml CRS and a good teaspoon of Gypsum in the boil only. Yeast will be Wyeast 1098 fermented at 21C. Whole pack in a 2.3 litre starter.

2 hour (stiff) mash at 66C with 2.2 litres per kg of grist with a 30 min mashout at 77C. Bit different to my normal mash, but that's what the recipe recommends.

Some might say "what a tw*t, you don't wanna do it like that! That ought to be a higher ABV with half of those hops going in late". Well; they may be right. I have changed this recipe about six times, moving hops to later in the boil, but in the end, I have decided to brew it as the book says.

Some nice pictures will follow as I want to record the process.

Has anyone brewed anything like this? If so I would be interested to hear how it tasted (other than bitter)

Edit, pictures added here

A little guesswork for volumes due to increased losses and also for the strike temp due to a lower liquor to grist ratio. (I know you can calculate this, but I like to live on the edge ) Here we are then, some nice photo's:



Hops

Yeast starter (cooled, excess poured off)

HLT at strike temp.

About right.

5.2. Happy with that.


Mash over, running off a couple of gallons to boil and add to the mash for mashout. (No fancy recirc pumps here )

Mashout temp about right. (left for 30 mins)


First runnings which you can't see. too many hops.

Fly sparging.

Grain bed temp.

Pre boil, a couple of points high.


Boiling. Took a while to settle. The hops kept attempting to climb out of the boiler. You can imagine the aroma from all those hops!

Chiller in.

Post boil, about right.

Into the FV.


Took longer to cool due to the hops packed in around the chiller.

All done and set at 20C.

It all went fairly well. I had a cheeky taste of the wort and it was surprisingly good. Very sweet, fairly thick and not too bitter. I will update the post when i taste it in about 10 months.

[OldSpeckledBadger]

I hope it goes well for you. That's a lot of hops!

[delboy]

Seems relatively weak in relation to all those hops, get it bumped up to the 9 % mark

[jubby]

It sure is a lot of hops and as I said, I have been so tempted to move some to later in the boil and increase the ABV. But no; I have gone full circle and will stick to the original recipe. Those guys at the Durden Park beer circle have done the research and testing so it must be OK........?

[adm]

Good luck with that Jubby......and the waiting of course. Mind you, at 215 IBU, I bet you won't be able to drink it until next year.

[booldawg]

Maybe Jubby should sail the barrel half way round the world to keep in the spirit of the book.

[jubby]

Good luck with that Jubby......and the waiting of course. Mind you, at 215 IBU, I bet you won't be able to drink it until next year.

Yes your right there. It's going to taste gak until it's properly conditioned and it may even taste gak after 12 months, but hopefully not. I will be hiding the corny out of sight without a tap fitted so I won't be tempted!

[jubby]

Maybe Jubby should sail the barrel half way round the world to keep in the spirit of the book.

I had given that some thought. You don't know anybody that works for P&O by any chance?

[adm]

I think there's a few people on this forum that work on ships! PantsMachine works offshore I think.......maybe he'd um...."take care" of the keg for you

[jubby]

I think there's a few people on this forum that work on ships! PantsMachine works offshore I think.......maybe he'd um...."take care" of the keg for you

Yes I'm sure he would.

[delboy]

I was wondering will the beer really be 215 IBUs or is that just the calculated theoritical IBUs, i think i remember reading somewhere that once you go much beyond 100 odd IBUs the wort becomes virtually saturated with alpha acids and the utilisation drops off big time.

I bet graham or some of the other knowledgable characters about jims would know the answer.

[mysterio]

I think the taste threshold is around 80 - 90IBU (ie, an 80IBU tastes the same as a 150IBU beer) and the saturation point of iso-alpha acids in wort is around the same figure I believe

[delboy]

I think the taste threshold is around 80 - 90IBU (ie, an 80IBU tastes the same as a 150IBU beer) and the saturation point of iso-alpha acids in wort is around the same figure I believe

Interesting, so recipes like the above with copious amounts of hops are really more delivery devices for hop flavour. Seems counterintuitive though to have all the hops in at the start of the boil since you could do it more economically by adding much less later in the boil.

Then again i've read that some argue that bitterness derived from long boils is less 'harsh' than those derived from short boil times. I'll not pretend to understand the workings of that though.

[WishboneBrewery]

I'd ordered the Durden Park book a couple of weeks back, lost in the post though it seems! Think they are going to replace what hasn't arrived anyway.

Hope it turns out well, its something I want to try myself

[jubby]

I think the taste threshold is around 80 - 90IBU (ie, an 80IBU tastes the same as a 150IBU beer) and the saturation point of iso-alpha acids in wort is around the same figure I believe

Interesting, so recipes like the above with copious amounts of hops are really more delivery devices for hop flavour. Seems counterintuitive though to have all the hops in at the start of the boil since you could do it more economically by adding much less later in the boil.

Then again i've read that some argue that bitterness derived from long boils is less 'harsh' than those derived from short boil times. I'll not pretend to understand the workings of that though.

Not sure about less harshness with a longer boil although I have read that somewhere and I did try a 60 min hop addition to a 90 min boil. I didn't notice any difference.

so recipes like the above with copious amounts of hops are really more delivery devices for hop flavour

I was hoping this was the case. I would imagine though that if I were to add hops later in the boil instead of the whole boil, the flavour/aroma would not last as long.