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Date: 13 Nov 2006 20:19:53
From: jahammel68
Subject: recipe for Imperial IPA?
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Good day-
I'm now on my 4th AG batch and looking to do an Imperial IPA. I am
not really an IPA guy (not yet, anyway) but was recently at a brewer's
festival here in boise and tried an imperial ipa that the brewer said
was triple dry-hopped that was great. I asked him a newbie question
about 'aren't you worried about infection from the dry hops?' and he
replied that at 11% alcohol he doesn't really worry about any
infection.
I really enjoyed that beer. Of course, I already had about 42 beer
samples in me but I noticed that the aroma was great but the beer
wasn't overly bitter - I'm not much for the very bitter beers, but I
don't mind a hoppy aroma. Just giving you what I like / don't like.
If anyone has done a 5-gallon Imperial IPA that they'd recommend, I'm
all ears. I have a packet left of the PacMan yeast from Rogue, but
not sure if that will work with an IPA.
Any input/pointers welcome. Thanks...jeff
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Date: 14 Nov 2006 05:05:34
From: MarkMc
Subject: Re: recipe for Imperial IPA?
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A proper traditional British 19th centuary IPA made the same way as
those in the 19th Centuary won't taste overly bitter, but will have a
lot of hop flavour. The big hop thing is an American take on the
style.
The beer should be light in colour (a very simple grist, probably 100%
2-row pale), and quite thin and highly attenuated, leaving few residual
sugars. The hop additions should be given time (at least 9 months -
journey time to India from UK by boat in the 19th centuary). For a
traditional IPA, you should use low alpha hops which will give a
mellower bitterness, such as Fuggles or Goldings, however you'll find
that you need to use a lot of them and hop absoption may become an
issue. At homebrew levels we can live with this IMHO.
See the book "Old British Beers and How To Make Them" for a lot of
genuine recipes, which have been taken from the brewing archives and
records of the actual breweries that used to make these beers in the
19th centuary.
Hops were used in those days mainly because of their preservative
qualities (for IPA, the high gravity and high attenuation, hence high
alcohol helped too). Some breweries used them everywhere, in the boil,
in the mash tun, dry hopped and sometimes even in the liquor tank to
'preserve' the brewing liquor overnight! See The Town and Country
Brewer which was written by a brewer anonymously in something like 1735
- you can get it on project gutenberg for free download. It's olde
worlde english, but is a real revelation on brewing techniques and
beliefs in those days. Some say it's the oldest known english language
brewing text known about.
Regards,
Mark
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Date: 16 Nov 2006 16:48:42
From: Warren Place
Subject: Re: recipe for Imperial IPA?
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On Mon, 13 Nov 2006, jahammel68 wrote:
> If anyone has done a 5-gallon Imperial IPA that they'd recommend, I'm
> all ears. I have a packet left of the PacMan yeast from Rogue, but
> not sure if that will work with an IPA.
>
> Any input/pointers welcome. Thanks...jeff
>
Try the morebeer.com forum as I remember seeing recipes for Rogues IIPA
and others at the site. They also sell kits. Pacman works pretty well in
an IIPA.
Warren Place
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