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:

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)

Mash Schedule:

  • 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.


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