This past weekend I brew up a batch of English IPA. I picked up 5 pounds of american hops from Hops Direct last fall and have been making some hoppy pales and IPA’s lately so I wanted to try something a little different. I love english ales and have never made an English IPA so i wanted to give this one a shot. Here’s the recipe:
Mash: 152F (60 min)
Added 3.5g each of Chalk and Gypsum to Mash
80% Maris Otter
5.5% Light Crystal (35l)
5.5% White Wheat
1.8% Medium Crystal (55l)
1.25 oz Challenger (8.3%) 60 min.
1.5 oz Fuggle (4.4%) 15 min.
1 oz EKG (6.7%) 5 min.
1 oz EKG (6.7%) 0 min.
.75 oz Challenger (8.3%) Dry Hop
.5 oz Fuggle (4.4%) Dry Hop
1 oz Goldings (4.2%) Dry Hop
Wyeast 1469 West Yorkshire Ale
Pitched 1.5 liter starter that was on the stir plate for about 24 hours. Mash temp was a little low (150 F) so I added a 1/2 gallon of 200 F water to get the temp up to 152 F.
The color before fermentation was really nice and copper. This was the first starter I prepared using my new stir plate and it took off much quicker than usual. I’m excited to see how all the english hops and more toasty malts play together.
Tasting Notes 5.21.12
Appearance: Caramel and clear with a foamy white head that retains quite well.
Aroma: Subtle herbal hop aroma mixed w/ yeast fruitiness (notes of pears come through).
Taste: Well balanced with the strong fruit esters playing well with herbal and earthy notes of the hops. Bitterness is balanced and just a hint remains on the tongue.
Mouthfeel: Medium body and drinks very smooth.
Overall: I’m really pleased with how this turned out. I’m really enjoying how the malt profile meshes very well with the hops and the fruit esters from this yeast strain. This drinks much smoother that you’d expect from the ABV.