India Pale Ale

[dartgod]

Anyone read the book by Clive La Pensee & Roger Prost.....India Pale Ale....they have translated historical recipes into 5 gallon homebrew versions and the amount of hops used in them are ungodly....from what I've looked at so far your looking at 200-500 grams a batch and the majority use only pale malt since crystal wasn't even invented then.....they used extended boils to get the caramel accents.....might have to try one of these next year for a few homebrewing competitions under speciality/historical beers.....

[Seveneer]

I've not read the book but I recently brewed an IPA with a gravity of 1.070 and 114 IBU from Fuggles and Goldings (600g hops in 50l of beer).

To be true to the origins of the style you should use low colour pale malt but I didn't have any so I used good old pale malt.

It's smells and tastes wonderful but I fear it isn't going to get a chance to mature properly

/Phil.

[BitterTed]

It's smells and tastes wonderful but I fear it isn't going to get a chance to mature properly

/Phil.

Now, if I didn't know better, I'd say you were American!!

[deadlydes]

i made an IPA recently

95% pale and 5% light amber
135 IBU with pioneer and goldings (50:50)
OG - 1063
FG - 1013
yeast - youngs ale (nottingham i think)

it tastes great now at only 3 weeks old. must resist drinking it for a while!

[RabMaxwell]

i made an IPA recently

95% pale and 5% light amber
135 IBU with pioneer and goldings (50:50)
OG - 1063
FG - 1013
yeast - youngs ale (nottingham i think)

it tastes great now at only 3 weeks old. must resist drinking it for a while!

Is that the yeast that you can buy in 100g tubs i have made good beers with it before. I was surprised because it's so cheap found i had to use finnings it as it's not a good clearer

[deadlydes]

no it was this one yeast

did you use
[url]

[SteveD]

It's smells and tastes wonderful but I fear it isn't going to get a chance to mature properly

/Phil.

Child molester!

I've got the book, and the porter one. Both excellent. They hopped them heavily so they'd survive the sea journey to India, and often matured them for up to a year BEFORE they were shipped. They shipped both in cask and bottle, and not only to India but to Europe, Australia, the USA, and other places. The designation of Export Pale Ale would therefore appear more accurate. The appearance of British pale ale in Europe inspired pale lager - pilsner - that, and the advent of glass as a material for drinking vessels.

The extended maturation tamed the bitterness and allowed wonderful hop flavours to evolve, and once in India, the beer was often chilled to ice cold using sodium nitrite (saltpeter)

[SteveD]

I've not read the book but I recently brewed an IPA with a gravity of 1.070 and 114 IBU from Fuggles and Goldings (600g hops in 50l of beer).

At least one of the IPA book recipes uses 900g Goldings in the boil for 50L....ouchy!!

[Andy]

Saltpetre is Potassium Nitrate

(used it to make gunpowder as a kid )

[oblivious]

And has been associated with impotence!

[SteveD]

Saltpetre is Potassium Nitrate

(used it to make gunpowder as a kid )

Nitrate, Nitrite, Oye Voy! Whatever we use to make salt beef then....Impotence Hold the saltbeef Yitzhak!

[Andy]

It was the sodium part that was the more glaring error

[SteveD]

It was the sodium part that was the more glaring error

Potassium Shmotassium

[Vossy1]