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Date: 26 Jun 2006 05:04:57
From: QD Steve
Subject: An IPA - traditional and American
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I am going to brew an IPA - probably traditional (English) as I am not
overly keen on the citrusy tate of cascade hops.
I don't want any specific recipes but some guidance would be useful in
<general > malt selection. I guess a good pale malt is a starting point for a
base malt but what about others such as crystal?
I guess my biggest fear here is making a beer that is harshly over bittered
and terribly out of balance. It is this factor I specifically want to avoid
but, still retain the higher bitterness and dominating hop presence of a
typical IPA.
Steve W (in Aus)
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Date: 26 Jun 2006 05:36:06
From: David Edge
Subject: Re: An IPA - traditional and American
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On Mon, 26 Jun 2006 05:04:57 GMT, "QD Steve"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
>
>I am going to brew an IPA - probably traditional (English) as I am not
>overly keen on the citrusy tate of cascade hops.
>I don't want any specific recipes but some guidance would be useful in
><general> malt selection. I guess a good pale malt is a starting point for a
>base malt but what about others such as crystal?
If you want traditional English as opposed to winning US competitions
for traditional English, it was "white" or "East India" malt - a very
pale malt now available in the UK as "Low Colour Maris Otter". Before
that I believe people substituded 50% pale and 50% lager malt.
>I guess my biggest fear here is making a beer that is harshly over bittered
>and terribly out of balance. It is this factor I specifically want to avoid
>but, still retain the higher bitterness and dominating hop presence of a
>typical IPA.
Well traditionally, mature for two years. You get a very different
result to halving the hops and maturing for one..
David Edge, Derby, UK
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