Classic English IPA to style recip

[Shanna]

Hi there

Am looking to do an Classic English IPA  to style all grain recipe. Woukd have a preference for one that uses English hips and has a simple grain bill e.g. pale malt, crystal etc but nothing too exotic that I have to buy and never use again.

Thanks in advance

Shanna

[vonHolt]

Hi,

There's a recipe in John Palmers online edition of his book for a traditional IPA -> http://howtobrew.com/section4/chapter19-3.html

The grain bill is:
10 lbs. of British Pale Ale Malt or 2 Row Base Malt
1/2 lb. of Crystal 120

Hops:
2 oz of Galena (11%) at 60 minutes
2 oz of East Kent Goldings (5%) at 15 min.
1 oz of East Kent Goldings (5%) at 5 min.

Never made it myself, but have been studying the book..

I've crossed checked the online version of this with the printed edition (which is newer) and the updated/newer recipe has the following:
The grain bill is:
10 lbs. (4.5kg) of British Pale Ale Malt or 2 Row Base Malt
1/2 lb. (227g) of Crystal 20L
1/2 lb. (227g) of Munich Malt

Hops:
1 oz (28g) of Nugget (12%) at 60 minutes
2 oz (57g) of East Kent Goldings (5%) at 15 min.
1 oz (28g) of East Kent Goldings (5%) at 5 min.


Cheers.

[Shanna]

Thanks just what I was looking for

Shanna

[Bubbles]

I've got a copy of Graham Wheeler's book if you want to drop down and get it over the weekend dude? Might get some ideas in there. Mind you, most of the recipes are probably online anyway.

I'd recommend a pinch of amber malt in an English pale ale. Even 150g in a regular 5 gal batch will come across in the flavour - it's got a really rich malty flavour. Delicious stuff.

[Shanna]

Hi Conor

Thanks will txt you later

Shanna

[Will_D]

Woukd have a preference for one that uses English hips and has a simple grain bill e.g. pale malt, crystal etc ...

Half cut after the Alltech fest so I can't resist:

If you wanted Welsh hips two years ago then the scrap bin at Sports Surgery Clinic Santry had two from my hip replacement operation.

If you want Irish hips then they probably do a few a day.

Maybe an Englishman sportsman may just be over for some top notch surgery and you may get an English hip or two! May be from a footballer so would be pretty weedy and skinny but may be big beefy rugby player.

Just my two cents!

[Shanna]

You can't have been so cut that you took all that time to write all that 

Must spend more time reading what I write before posting.

Shanna

Woukd have a preference for one that uses English hips and has a simple grain bill e.g. pale malt, crystal etc ...

Half cut after the Alltech fest so I can't resist:

If you wanted Welsh hips two years ago then the scrap bin at Sports Surgery Clinic Santry had two from my hip replacement operation.

If you want Irish hips then they probably do a few a day.

Maybe an Englishman sportsman may just be over for some top notch surgery and you may get an English hip or two! May be from a footballer so would be pretty weedy and skinny but may be big beefy rugby player.

Just my two cents!

[AdeFlesk]

taken from beersmith news letter     http://beersmith.com/blog/subscribe/

BeerSmith Home Brewing News

Brewing an English Pale Ale

English Pale Ale is a classic beer style and a personal favorite of mine.  This week we take a look at how to brew this classic style at home including the history of the style, formulation of recipes and brewing of English Pale Ale.

The History of English Pale Ale

English Pale Ale shares much in common with classic English Bitters.  The defining example of the style is arguably Bass Ale from Bass Brewery in Burton on Trent, England.  The Bass brewery was established by William Bass in 1777 as one of the first breweries in Burton on Trent.

Pale ale and bitters both are derived from English "real ales" which were widely produced in England in the 18th and 19th century, and originally served with little to no carbonation from hand pumped cellar kegs.

Pale ale can also trace its origins to the start of the industrial revolution in England.  The availability of both coal fuel and high quality steel allowed the production of pale colored malts in the early 1700's.  Previously only brown and dark malts with smoky aroma were available due to the use of wood in malting.

The English Pale Ale Style

English Pale Ale has a medium high to moderate hoppy flavor and aroma.  Often a malt or caramel flavor and aroma is present, with a slight alcoholic warmth.  The hops should balance the caramel and malt flavor at a minimum, though many examples have a slightly hoppy balance.

The body of a Pale Ale is medium to full, and carbonation is generally low except for some bottled commercial or export ales.  The finish is generally dry with no secondary malt flavors, and no diceytl.  Fruity esters, often a byproduct of English ale yeast, is often present.

Original gravity is generally between 1.048 and 1.062, with 30-50 IBUs of bitterness.  Color is golden to deep copper (6-18 SRM).  Alcohol by volume is a healthy 4.6-6.2%.

Brewing an English Pale Ale

The base malt for English Pale Ale is english pale malt.  The classic type is English two row barley malt with low nitrogen content, traditionally a bit darker than classic pale malt due to the use of higher kilning temperatures.  Pale malt composes about 90% of the total grain bill.  For extract brewers, start with a pale base extract and add the appropriate color steeped caramel malt to achieve your desired color.

Crystal and caramel malts are used in most pale ales, both to add color and body.  Crystal generally makes up 5-10% of the total grain bill and is selected in a color to balance the overall target color.

Maltose syrup is used in many commercial pale ales, but is hard to find for use in home brewing.  Corn or cane sugar can be used in small quantities (generally less than 10%) to give a similar effect.

Wheat, cara-pils, or flaked barley are occasionally used in pale ales to add body.  Generally only a few percent are added, as any larger amount will result in a cloudy finish to the beer.  Chocolate and black malts are used very rarely in some recipes, but I recommend not including them in your pale ale.

BC Goldings and Fuggles hops are the favorite varieties for Pale ales.  Target, Northdown and Challenger are occasionally substituted.  My personal preference is BC Goldings.  Often three hop additions are used - one for boiling/bitterness, an aroma addition at the end of the boil and finally dry hops for added aroma after fermentation.

A single step infusion mash is sufficient for mashing a pale ale, as the highly modified English malt will convert easily.  A medium to high body mash profile (153-157 F) will give you an authentic rich bodied beer.

For Burton style English Pale Ales, the water profile is extremely high in Calcium Carbonate and Bicarbonate.  Burton water has 295 ppm Ca, 725 ppm Sulfate and 300 ppm Bicarbonate.  This exceptionally hard water accentuates the bitterness in the hops giving a sharp finish to the beer.  However, achieving the appropriate water balance can be difficult for homebrewers.  Usually a small amount of Gypsum (CaSO4) added to the brewing water is sufficient to give a slightly sharper finish.

English Pale Ale yeast is used for traditional Burton ales like Bass, and the major liquid yeast manufacturers even carry a special strain for Burton ales.  Other english ale yeasts are also popular with homebrewers for all types of pale ales.  Finally, many homebrewers use American ale yeast for its clean finish and neutral flavor.

Pale ale should be fermented and aged at traditional ale temperatures (generally 62-68F), lightly carbonated and served slightly warm if you are a traditional ale fan.  American brewers may prefer higher carbonation and a colder serving temperature.

[UpsidedownA (Andrew)]

Ray Daniels has some guidance in "Designing Great Beers"
Grain bill: pale malt, 5-8% crystal malt, possibly some vienna, munich aromatic or biscuit malt <5%, possibly some wheat malt 5-15%, possibly 1-4% flaked barley.
Mash: Thick 2L H2O /Kg grain, 65-68C
Bitterness units to gravity points ratio of 0.7-0.9
Yeast: use UK style yeast.
Hops: Goldings, Fuggles and Challenger are most common (I think Progress is a nice hop if you have it). Bittering, flavour (15-20g for 20 L or so) and aroma (around 23g or so) additions.
Low level of carbonation.

[TheSumOfAllBeers]

Here is one that is bottle conditioning atm:

http://thesumofallbeers.tumblr.com/post/52801907082/english-india-pale-ale

Simple grain bill: MO, Crystal, Amber, and some wheat for head retention.
Hops, all leaf East Kent Goldings, with some Target for dry hopping.
S-04 yeast.

I think I have linked up the original recipe I based it on.

Its a good tasting beer, but I need to leave it condition more. Made a hames of it with the dry hopping though, and its annoying the nuts off of me.

[Rossa]

A good English ale yeast is essential. There are many available in liquid form. I have had some great results with WLP 002, 007, Irish Ale 004 and the Scottish 028. There are many others that will help make a great beer too.

[Shanna]

Based the following recipe on advice here and bits and pieces read on various internet sites. Constructed it using BeerSmith2 and brewed it a couple of weeks back. It dropped to 1.010 after 10 days and the sample I took for the gravity reading tasted super. Can't wait to bottle it and start to drink it. Currently it is sitting in a secondary and going to bottle it over the weekend.

Thanks to everybody for their comments.

Indian Pale Ale
English IPA
Type: All Grain    Date: 08/07/2013
Batch Size (fermenter): 23.00 l    Brewer: Shanna
Boil Size: 31.04 l    Asst Brewer:
Boil Time: 60 min    Equipment: Shanna's Equipment
End of Boil Volume 27.04 l    Brewhouse Efficiency: 71.00 %
Final Bottling Volume: 23.00 l    Est Mash Efficiency 80.3 %
Fermentation: Ale, Two Stage    Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt    Name    Type    #    %/IBU
5.00 kg    Pale Malt (2 Row) UK (5.9 EBC)    Grain    1    76.9 %
0.50 kg    Munich Malt (14.0 EBC)    Grain    2    7.7 %
0.50 kg    Wheat Malt, Ger (3.0 EBC)    Grain    3    7.7 %
0.25 kg    Caramel/Crystal Malt - 80L (145.0 EBC)    Grain    4    3.8 %
0.25 kg    Caramel/Crystal Malt -120L (250.0 EBC)    Grain    5    3.8 %
70.00 g    Goldings, East Kent [5.00 %] - Boil 60.0 min    Hop    6    30.8 IBUs
30.00 g    Goldings, East Kent [5.00 %] - Boil 20.0 min    Hop    7    8.0 IBUs
1.22 Items    Whirlfloc Tablet (Boil 15.0 mins)    Fining    8    -
30.00 g    Goldings, East Kent [5.00 %] - Boil 10.0 min    Hop    9    4.8 IBUs
2 litre starter of Edinburgh Ale Yeast (WLP028) created from reclaimed yeast

Beer Profile
Est Original Gravity: 1.060 SG    Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.017 SG    Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 %    Actual Alcohol by Vol: 6.7 %
Bitterness: 43.6 IBUs    Calories: 427.1 kcal/l
Est Color: 24.7 EBC    

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge    Total Grain Weight: 6.50 kg
Sparge Water: 20.60 l    Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C    Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE    Mash PH: 5.20

Mash Steps
Name    Description    Step Temperature    Step Time
Mash In    Add 19.45 l of water at 74.8 C    68.9 C    75 min
Sparge Step: Batch sparge with 2 steps (3.83l, 16.77l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle    Volumes of CO2: 2.3
Pressure/Weight: 123.10 g    Carbonation Used: Bottle with 123.10 g Table Sugar
Keg/Bottling Temperature: 21.1 C    Age for: 30.00 days
Fermentation: Ale, Two Stage    Storage Temperature: 18.3 C