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Beer and Brewer's ENGLISH STYLE IPA

  • Gash
  • Topic Author
  • Visitor
  • Visitor
11 years 4 months ago #240 by Gash
Try out Beer & Brewer's very own IPA recipe for a traditional English version of the classic brew:

20 litres kettle volume

75% mash efficiency
Gravity 1.071 sg 17.36plato
Colour 8.2 srm
3.5kg Munich malt
2.25kg Marris Otter
0.25kg wheat malt

Ingredients
Theoretical 62 IBU 90minute boil
Nelson Sauvin 11.5% 30gms 60mins
First gold 7.9%30gms 10mins
Goldings (EK) 4.7% 30gms 5mins
First gold 7.9%30gms 0mins
Goldings (EK) 4.7% 30gms dry (in primary)
Geldings (EK) 4.7% 30gms dry (in secondary)

Method
Mash with a liquor to grist ratio of 2.5:1 (15litres) at 66°c for 60 mins then mashout at 78°c and sparge with enough water at 78°c so that you have a post boil kettle volume of 20 litres. In my home system this would require 13 litres of sparge liquor, 28 litres total volume – 6 litres lost to grain and mash tun dead space and 2 litres lost over a 90 minute boil.
Ferment with an ale yeast strain of your choice, some appropriate strains are listed below. Remember that this is a higher gravity wort so you may wish to make a small starter. Primary fermentation should be kept around the 19-20° mark.
Wyeast 1026 British cask, Wyeast 1335 British ale II ,Wyeast 1028 London Ale, Wyeast 1272 All American ale, Wyeast 1056 American ale, Safale US-05, Safale S-04
After primary fermentation rack to a secondary vessel, add the second addition of dry hops and cold condition for 10-14 days before bottling or kegging.

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