Idea is as stated, a mini IPA sub 3% but with a decent amount of body to try mimic a more substatial beer. A high mash temp, low attenuating yeast and low IBU levels all tricks to accentuate the malt, with late hopping only. One final trick to mitigate the unpleasant tannin flavour I've noticed with sub 3% beers, is to do a no sparge, and dilute the gravity preboil to reach the boil gravity.
I'm going to put my recipe up as percentages as I think this makes it easier for people to scale.
OG:1037
FG: 1016
IBU: 25
ABV: 2.8%
Pale Malt 58%
Munich 14%
Wheat 14%
Cara-Pils 14%
Cascade 2g/L @ 20mins ( to make 25IBU)
Cascade 2.5g/L @ 0mins ( 0IBU)
Cascade 3g/L Dry Hop x 4days
Yeast: WLP 005.
FG reached in 30hours from pitching!
This turned out really well, tastes probably somewhere in the compulsary Irish 4.3%ABV. Next time I will prob increase the crystal to 20-25% for a little bit more body and increase dry hopping to 5g/L.
No reckon about it
what mash temperature do you go for?
68C mash temp at 3.25L/Kg.
Do you have any in bottles,would like to taste this. :)
Afraid not. I put it on cask over christmas/new year. Had no caps to bottle!
I'm going to rebrew if i get a chance this weekend and will prob bottle a fair bit of it.
I did a partygyle last year and the small beer ended up sub 3%. Galaxy and citra were the hops. seems to have worked very well. haven't had it in a few weeks.
@marceldesailly Just wondering if you got around to brewing this one again and if so how did the extra crystal and dry hopping go for you? I am interested in doing this one soon.
2.8% IPA, surprised the style police haven't been all over this. ::)
Hardly misleading now is it. Its called a mini ipa 2.8%. Not a DIPA thats weak as piss :P
So it's ok to say "mini" but not "session"?
Quote from: Il Tubo on September 11, 2013, 09:40:55 AMCan see this turning into an argument!
I'm holding back. :P
The IPA category could do with an overhaul in fairness. Session IPA is a worthy sub category imo as is NZ IPA or similar. Countless breweries making both styles.
Quote from: Hop Bomb on September 11, 2013, 10:34:36 AMSession IPA is a worthy sub category imo
It is indeed, but it's already there surely - American Pale Ale...?
APA hop load is smaller than an American IPA though.
Also APA is not considered "session" in Ireland.
Quote from: brewerhooer on September 10, 2013, 04:17:36 PM
@marceldesailly Just wondering if you got around to brewing this one again and if so how did the extra crystal and dry hopping go for you? I am interested in doing this one soon.
Hi, I actually didnt do the follow up as I suggested- well I didnt but I made a mistake with the yeast I had grown up and so it was not comparible at all! (I miss read my normally very legible writing and grew up some abbey yeast and didn't realise until it was ready to be pitched)
The original one was v tasty and did taste more than than the 2.8%. I'd say give that recipe I did a go to get a baseline and see what you think, and then add more crystal or other specialities as suits your palate. But the extra crystal wouldnt harm it.
As for the label on the beer style, call it whatever you want.
Kernel Brewery in London (Irish brewer, from Waterford I think) do a similar type beer called 'Table Beer', also about 2.8% and probably one of my favourites beers ever - hoppier than most English IPAs, a real flavour bomb, worth looking out for for anyone visiting East London. My brother-in-law is a home brewer and lives in London fairly close to their base and has been chatting to Evan, the head brewer and asked him about the recipe because he couldn't replicate it - we originally thought it was an old style 'small beer' but it turns out he uses a recipe similar to this one, but he uses a mash temp of 77deg! He's also a big believer in using dry hopping to add bitterness as well as aroma, so puts most of the hops in after the boil. All very counter-intuitive but believe me, it works out very well. I'm definitely going to try out this recipe, looks great.