Post by Alex Bullock on Feb 10, 2016 9:12:47 GMT -5
I brought this English IPA to the meeting last week and everyone seemed to have a positive response, so I decided to post the recipe.
11 gallon batch size (2 x 5.5 gal into separate 6 gallon carboys)
OG: 1.055
FG: 1.015
IBU: 45
SRM: 10
ABV: 5.3%
18 lbs Marris Otter
12 oz Biscuit Malt
14 oz Crystal 60
7.5 oz Crystal 120
Mash at 152F for 60 min
60 minute boil
1.6 oz Magnum (12.3% AA) at 60 min
1 tsp DAP at 15 min
1 tab whirlfloc at 15 min
3 oz UK East Kent Goldings (7.2%) at 10 min
3 oz UK East Kent Goldings (7.2%) at 0 min
Chill to 68F and pitch english yeast (I split the batch and pitched WLP013 London Ale and WLP023 Burton Ale)
1 oz UK EKG dry hop in each carboy at ~64F for 5 days
Bottle or keg to medium-low carb level (~2.2 vols co2) and enjoy.
Both beers had identical fermentation temps. I pitched at 68F and held for 2 days, then upped temp to 71F. After about 2 weeks I put these in my basement at 64F and dry hopped with 1 oz UK EKG in each. I kegged these 5 days later.
The difference between the two yeasts was very obvious. Both pitches were healthy and had good fermentation characteristics. The London Ale was noticeably more bitter and less malty. The Burton Ale was more balanced, smooth and had a lot more malt character. Both had good hop character, but I enjoyed the Burton Ale a lot more. I will probably experiment more with Burton Ale, since I typically just use S04 for my english ales. I find S04 to be very clean and more like an American ale, so I've been trying other yeasts to get more character.
Let me know if you get a chance to brew this recipe! I'm always available for questions and will be glad to help taste test.
11 gallon batch size (2 x 5.5 gal into separate 6 gallon carboys)
OG: 1.055
FG: 1.015
IBU: 45
SRM: 10
ABV: 5.3%
18 lbs Marris Otter
12 oz Biscuit Malt
14 oz Crystal 60
7.5 oz Crystal 120
Mash at 152F for 60 min
60 minute boil
1.6 oz Magnum (12.3% AA) at 60 min
1 tsp DAP at 15 min
1 tab whirlfloc at 15 min
3 oz UK East Kent Goldings (7.2%) at 10 min
3 oz UK East Kent Goldings (7.2%) at 0 min
Chill to 68F and pitch english yeast (I split the batch and pitched WLP013 London Ale and WLP023 Burton Ale)
1 oz UK EKG dry hop in each carboy at ~64F for 5 days
Bottle or keg to medium-low carb level (~2.2 vols co2) and enjoy.
Both beers had identical fermentation temps. I pitched at 68F and held for 2 days, then upped temp to 71F. After about 2 weeks I put these in my basement at 64F and dry hopped with 1 oz UK EKG in each. I kegged these 5 days later.
The difference between the two yeasts was very obvious. Both pitches were healthy and had good fermentation characteristics. The London Ale was noticeably more bitter and less malty. The Burton Ale was more balanced, smooth and had a lot more malt character. Both had good hop character, but I enjoyed the Burton Ale a lot more. I will probably experiment more with Burton Ale, since I typically just use S04 for my english ales. I find S04 to be very clean and more like an American ale, so I've been trying other yeasts to get more character.
Let me know if you get a chance to brew this recipe! I'm always available for questions and will be glad to help taste test.