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Thread: India Pale Ale

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    India Pale Ale

    BJCP Style Guidelines

    14a: English IPA
    14b: American IPA
    14c: Imperial IPA

    http://www.bjcp.org/styles04/Category14.html
    Last edited by danno; 05-05-2005 at 08:38 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Feb 2004
    Posts
    201
    MY IPA

    7 Lbs English 2-row
    2 Lbs American 2-row
    1 Lbs 90L Crystal
    1 Lbs Munich
    .5 lbs 40L Crystal
    .5 Lbs Flaked Barley
    American Ale yeast/English ale yeast

    2 oz Centennial
    3 oz Cascade

    2 oz Centennial 80 min
    1 oz cascade 30 min
    1 oz Cascade 5 min

    7 days primary
    14 days Secondary (Dry hop 1 oz Cascade PELLETS)
    Bottle/Keg

    For a Extract Version replace:
    7 Lbs English 2-row
    2 Lbs American 2-row
    WITH
    8 Lbs liquid x-pale extract or
    7 Lbs Light DME

    Steep malts for 30 min (155 prefered)
    Warning! This beer might be fatal to bud drinkers!

    The gene pool needs chlorine

  3. #3
    Join Date
    Jan 2004
    Posts
    214
    My Fav Lagunitas clone:
    For 5 gallons
    13# English pale malt(maris otter)
    1/2 # carapils
    1/2 lb wheat malt
    1/2 lb caramel malt
    1 oz centenial 1 hour
    1 oz columbus 30 minutes
    1 oz cascade 10 minutes
    1 oz cascade 3 minutes
    1 oz cascade dry hopped
    wyeast 1056 yeast
    Mashed in my cube cooler 1 hour at 152 degrees
    sparged for 45 minutes with 168 degree
    og was 1.073
    fg 1.012
    ibu's 73
    9 days primary
    3 weeks secondary
    Full of flavor!!! Not too bitter. Reminds me of a cross between lagunitas ipa and pyramid's!!!
    Last edited by MARK123; 05-14-2004 at 09:08 PM.

  4. #4
    Join Date
    Apr 2004
    Posts
    99
    St. Arnold's Elissa IPA Clone

    7.5lbs British Light Malt Extract
    2lbs British Pale Malt
    1lb Cara Vienne Malt

    1 3/4oz Cascades Hops 45min
    1oz Cascades Hops 10min
    1/2oz Cascades Hops 0min

    3/4 oz Cascades Hops Dry Hop

    White Labs English Ale Yeast

    ----

    Steep the specialty grain in water pot... remove just before the boil. Turn off heat and add extact, return pot to boil. Follow hop schedule, cool, pitch yeast, ferment, bottle, enjoy.
    What would you do if you weren't afraid?

  5. #5
    Join Date
    Apr 2004
    Posts
    117
    Double Dry Hopped Damned Caliche IPA

    Malt
    8lbs light DME
    1lb Marris Otter pale 2 row
    1/4lb Crystal 10L
    1/4lb Honey malt
    1/4lb Munich

    Hops (all whole leaf)
    1oz Warrior @ 90 min
    1oz Chinook @ 45 min
    1oz Centennial @ 10 min
    1oz Cascade @ 5 min
    1oz Columbus @ flame out
    dry hopped w/ 1oz Columbus & 1oz Cascade for 4 days
    dry hopped w/ 2oz Amarillo for the next 4 days

    Yeast
    Whitelabs California Ale Yeast

    This turned out deep golden in color, with a smooth bitterness, and a huge grapefruity hop flavor and aroma. I really love this brew.

  6. #6
    Join Date
    May 2005
    Posts
    3
    My favorite American IPA so far, crisp, clean, and refreshing, with lots of citrus-pine hops. If you want more of an East Coast IPA hop balance, you might want to add an extra pound or two of plain light dry malt extract to this.

    8 lbs Alexander's Amber malt extract
    1/21 lb crystal malt (40 Lovibond)
    2 tsp gypsum

    1 oz Columbus (60 min)
    1/2 oz Centennial (30 min)
    1 oz Centennial (4 min)

    2 oz Cascade (dry hop)

    White Labs California Ale Yeast W001

    S.G. Not recorded

    Steep crushed crystal malt in a grain bag in 2-3 gallons of water with gypsum added. Bring temp up to 170F. Remove grain bag. Bring to boil. Finish as usual.

    Primary fermentation @ 68F for five days
    Secondary @64-66F two weeks (w/ 2 oz Cascade)
    Bottle with 3/4 cup corn sugar.

  7. #7
    Join Date
    Mar 2006
    Posts
    70
    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.00
    Est. IBU: 291.0
    Est. OG: 1.073 Plato: 17.74


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    85.5 10.00 lbs. Marris Otter Great Britain 1.038 2
    6.0 0.70 lbs. CaraPils Great Britain 1.035 20
    2.1 0.25 lbs. Crystal 40L America 1.034 40
    6.4 0.75 lbs. Corn Sugar Generic 1.046 0

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.50 oz. Chinook Whole 13.00 47.7 Mash H
    2.75 oz. Warrior Whole 15.60 150.0 90 min.
    0.50 oz. Columbus Whole 12.20 21.3 90 min.
    1.00 oz. Simcoe Whole 12.00 36.0 45 min.
    1.00 oz. Columbus Whole 14.30 35.9 30 min.
    2.25 oz. Centennial Whole 10.10 0.0 0 min.
    1.00 oz. Simcoe Whole 12.30 0.0 0 min.
    1.00 oz. Columbus Whole 15.80 0.0 Dry Hop
    0.75 oz. Centennial Whole 10.10 0.0 Dry Hop
    1.25 oz. Simcoe Whole 12.30 0.0 Dry Hop


    Extras

    Amount Name Type Time
    --------------------------------------------------------------------------
    1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


    Yeast
    -----

    BrewTek CL-260 Canadian Ale


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 10.95
    Water Qts: 15.00 - Before Additional Infusions
    Water Gal: 3.75 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.37 - Before Additional Infusions

    Saccharification Rest Temp : 152 Time: 60
    Mash-out Rest Temp : 168 Time: 15
    Sparge Temp : 166 Time: 60

    All temperature measurements are degrees Fahrenheit.

  8. #8
    Join Date
    Feb 2004
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    2,845
    ^

    Looks like a hop schedule on a 60 minute clone to me!
    I suffer from Cenosillicaphobia- the fear of an empty glass!

  9. #9
    Join Date
    Mar 2006
    Posts
    70
    Originally posted by HarkJohnny
    ^

    Looks like a hop schedule on a 60 minute clone to me!
    Actually a take off of Pliny The Elder, from Russian River in Cal.
    BTW, if you want a true clone of this, you would be better served by using domestic 2 row and American ale yeast!
    Last edited by BitterRat; 03-19-2006 at 07:23 PM.

  10. #10
    Join Date
    Nov 2004
    Posts
    1,134

    Fast yet Fabulous English IPA

    I brewed this 2 weeks ago and transfered to the 2ndry this weekend. After 2 weeks in the primary this thing is ready to drink. Smooth and crystal clear, it's a bit out of style, but it tastes great! (I've drank the 1/2 gallon that I had left over in the primary).

    UK IPA

    A ProMash Brewing Session - Recipe Details Report

    BJCP Style and Style Guidelines
    -------------------------------

    14-A India Pale Ale, English IPA

    Min OG: 1.050 Max OG: 1.075
    Min IBU: 40 Max IBU: 60
    Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 14.25
    Anticipated OG: 1.073 Plato: 17.64
    Anticipated SRM: 7.4
    Anticipated IBU: 70.7
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 90 Minutes


    Grain/Extract/Sugar

    % Amount Name Origin Potential SRM
    -----------------------------------------------------------------------------
    8.8 1.25 lbs. Corn Sugar Generic
    84.2 12.00 lbs. ESB Malt Gambrinus
    3.5 0.50 lbs. Crystal 10L Breiss
    3.5 0.50 lbs. Crystal 20L Breiss

    Potential represented as SG per pound per gallon.


    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.50 oz. Goldings Whole 5.00 27.2 First WH
    2.00 oz. Goldings Whole 5.00 36.6 60 min.
    0.50 oz. Goldings Whole 5.00 2.4 15 min.
    1.50 oz. Goldings Whole 5.00 4.6 1 min.


    Yeast
    -----

    WYeast 1968 London Extra Special Bitter


    I also threw 2 oz of Goldings in the keg as dryhops.

  11. #11
    Join Date
    May 2006
    Posts
    63
    For the hophead.

    Batch #102
    Lupulin Gang IPA
    10 Gallons

    22lbs Briess Pale Malt
    2lbs Best Crystal 30L
    1lb Muntons carapils 20L

    Hops:
    In Mash: 2oz Amarillo8%/1oz Simcoe12% (pellets)
    Boil: 2oz Yakima14.4%
    Last25: 2oz Cascade7.1%
    20: 2oz Simcoe
    15: 2oz Amarillo
    13: 2oz Cascade
    10: 3oz Simcoe
    8: 2oz Amarillo
    5: 2oz Simcoe
    3: 2oz Amarillo
    end: 2oz Simcoe
    keg hop: 2oz Amarillo

    Yeast:2 pkgs Wyeast 1332XL Northwest Ale

    Mash Temp:152 degrees
    Original Gravity:1.068
    http://www.myspace.com/powersjohnston

  12. #12
    Join Date
    Jul 2005
    Posts
    936
    I'm a little curious about some of the hop schedules I've seen here, specifically additions 1/2-way through the boil (e.g., at 30 minutes in a 60 min. boil, or at 45 min. in a 90 min. boil). I know this is in keeping with British tradition but I don't quite see the point given that max. bitterness is acheived between 60 - 90 min. and max. flavor is at <15 min (even <10 depending on who you ask. Why not just:

    - at start of boil.
    - with 15/10 min remaining.
    - at flame-out
    - optional DH

    Seems to me that 1/2 way does is inefficient whether its for bitterness or flavor. Thoughts?
    myLocal-Home-Brew-Shop
    Your ultimate hobby headquarters.
    (703) 241-3874 * www.myLHBS.com

  13. #13
    Join Date
    May 2006
    Posts
    63
    Originally posted by Derekt2
    I'm a little curious about some of the hop schedules I've seen here, specifically additions 1/2-way through the boil (e.g., at 30 minutes in a 60 min. boil, or at 45 min. in a 90 min. boil). I know this is in keeping with British tradition but I don't quite see the point given that max. bitterness is acheived between 60 - 90 min. and max. flavor is at <15 min (even <10 depending on who you ask. Why not just:

    - at start of boil.
    - with 15/10 min remaining.
    - at flame-out
    - optional DH

    Seems to me that 1/2 way does is inefficient whether its for bitterness or flavor. Thoughts?

    I was always told that in the last 30 to the last 10 will mostly be for flavor and it will give some aroma and increase aroma as you get closer to the last 10 minutes, then from 10 minutes on it is mostly aroma and very little flavor. Plus, I'd rather get a little aerobic exersize rather than risk getting a hernia.
    http://www.myspace.com/powersjohnston

  14. #14
    Join Date
    Jul 2005
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    936
    Originally posted by Lupulinitus
    I was always told that in the last 30 to the last 10 will mostly be for flavor and it will give some aroma and increase aroma as you get closer to the last 10 minutes, then from 10 minutes on it is mostly aroma and very little flavor. Plus, I'd rather get a little aerobic exersize rather than risk getting a hernia.
    I believe that the greatest flavor contribution occurs with 10 minutes remaining. Anything longer and it is more bitterness than flavor. Anything less and it is more aroma than flavor.

    Further, I believe that the maximum aroma contribution occurs when hops are added at flame-out or post-boil during the whirlpool.

    Anyone else?
    myLocal-Home-Brew-Shop
    Your ultimate hobby headquarters.
    (703) 241-3874 * www.myLHBS.com

  15. #15
    Join Date
    Nov 2004
    Posts
    1,134
    Someone posted a graph here recently that had a graph outlining the bitterness, flavor, and aroma contributions, but I don't remember enough about it to post a link and I am not about to search for it. If you remember it post it.

    But, Derek, your numbers were in line with that graph. From what I have read all the flavor is boiled away after 40 minutes and all of the aroma after 10. So if you wanted just a hint of hop flavor or aroma, I guess there might be some usefulness. I follow the 60/15/0 minutes schedule myself. I don't feel like paying that much attention nor will the wee ones allow me the ability to pay that much attention.

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