Brewday: English IPA
July 16, 2010
Tuesday it was finally a bit cooler, and I was slightly overdue on kegging the Imperial RyePA and putting the ESB into a secondary, so I put together a recipe for and English IPA and got to work.
The Imperial RyePA finished off at 8.25% ABV, with a very pronounced rye spiciness that seems like it’ll work very well once it’s chilled and carbonated. So far I’m loving what rye can add to a beer.
Right, so the recipe for the English IPA:
Boil Volume: 7 gallons
Batch Volume: 5.5 gallons
- 14.50 lb Maris Otter
- 1.00 lb CaraRed Malt
- 0.25 lb CaraAroma Malt
- 0.50 lb Turbinado Sugar
- 2.00 oz First Gold pellet hops (Boiled for 60 minutes, 9.5% Alpha Acid content)
- 2.00 oz Fuggles pellet hops (Boiled for 30 minutes, 4.5% Alpha Acid content)
- 2.00 oz Fuggles (Boiled for 15 minutes)
- 1.00 oz Fuggles (Added post-boil)
- 1.00 oz First Gold (Added post-boil)
- 2.00 oz Fuggles (dry hop in secondary)
- Add 5 gallons of water at 168F
- Equilibrate to 154F
- Sparge with 5.5 gallons of water at 170F
The yeast was Wyeast #1028 London Ale yeast that was leftover from the fermentation of the ESB that I moved to secondary the same day.
My brewing system got me 70% extraction efficiency from the malt, which was exactly as I expected, giving a starting gravity reading of 1.080. The only issue with this batch is that the temperature of basement is high 60s, so fermentation has been in the low 70s. I typically prefer to keep my English style beers in the low 60s, so I’m really hoping this fermentation hasn’t developed too many off flavors.