English IPA

[Gricey]

The first of two beers I'm brewing to fill my pair of kegs from Norm

English IPA

Recipe Overview

Malts
85% Maris Otter
10% Medium Crystal
5% Wheat Malt

Hops
UK Golding 5.5 % 80 g Loose Whole Hops All Of Boil
UK Golding 5.5 % 40 g Loose Whole Hops 20 Min From End
UK Golding 5.5 % 40 g Loose Whole Hops At turn off
UK Golding 5.5 % 40 g Loose Whole Hops Dry-Hopped

Expected Pre-Boil Gravity: 1.057 SG Expected OG: 1.056 SG
Expected FG: 1.018 SG Apparent Attenuation: 66.5 %
Expected ABV: 5.0 % Expected ABW: 3.9 %
Expected IBU (using Tinseth): 49.0 IBU Expected Color (using Morey): 10.6 SRM
BU:GU ratio: 0.88
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Other Ingredients
Protafloc 5 g In Boil

Yeast
White Labs WLP002-English Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out
Rest at 66 degC 60
Raise to and Mash out at 77 degC 10

[Manx Guy]

Hi!

Looks good!
If it were me I'd drop a bit of crystal (replace with pale) and boil for 75 mins to get a bit more bitterness from the same hop additions (maybe move the 20>15mins)
That said this looks like a good beer!

Lets see some pics! (complete with bottle of hendersons in the background)


Guy

[Barley Water]

Well I just saw this so you may have already brewed the beer and if so it's all moot. However, you might consider changing the yeast strain. WLP02 is a great strain and I use it all the time but it doesn't attenuate as well as some other British yeast strains. Since IPA's are a little higher gravity, if you want the beer to be more drinkable, you should consider forcing the final gravity down a bit. If you are however going to use that strain I would advise using a bigger than normal starter so the stuff ferments more sugars. Alternatively, you can substitute some simple sugars for some of the malt which will also dry the beer out a little bit for you. Oh one other thing which could make your life just a little easier, substitute the early Golding hop additions with something British that has a higher alpha acid %, it will reduce the vegetal matter in your copper and reduce the loss of wort.