(not quite) 1837 IPA

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(not quite) 1837 IPA

Postby rats_eyes » Wed Mar 29, 2017 19:26

I based this recipe upon an 1837 IPA recipe printed in the CAMRA Homebrew Classics IPA book (p120 if you've got a copy). The recipe was apparently provided by Durden Park Beer Circle. My recipe is slightly different, so it' s not a faithful representation. The reason i went for this is that I helped a friend to make a similar beer last year and it was amazing! It's nearly gone now, so I thought I'd have a pop at a similarly themed beer. The theme was a simple pale-only malt bill, a huge bittering charge of traditional UK hops early in the boil, no late boil additions, and a relatively small dry hop. Over time the extremely strong bitterness seemed to turn into a thing of beauty, quite different to the modern US translation of IPA and different to almost anything else I've tasted. Hopefully this brew will have a similar effect!

My beer differs from the printed recipe as I added more IBUs (more to do with my hop stocks than anything else), mashed lower (I want a dry finish) and for less time (the recipe suggests 3 hours, but I was losing temperature).

Target OG 1.070 (actual OG was 1.069)
Predicted IBUs 201.4
19 litre batch

Water - Ca 174, Mg 2, Na 7, Sulph 397, Cl 17, Bicarb 22

My water (from an aberdeen tap) is fairly low in all minerals, i made a large gypsum addition to get this estimated profile. Target is to let the hops shine. I also added a campden tablet.

6kg pale malt
mashed at 64c for 2 hours 40mins, 75c for 30mins
mash ph 5.3

90 minute boil
90 minute addition - 150g East kent goldings (leaf 6.47%AA), 150g Whitbread goldings variety (leaf 6.67%AA)
15 minute addition - protofloc, yeast nutrient, small handful of table sugar

Ferment - WLP007 dry english ale yeast, started at 19c, slowly raised after day 5 to finish.

This beer is still fermenting right now, but I'm hoping it'll finish around 1.010.
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Re: (not quite) 1837 IPA

Postby HTH1975 » Wed Mar 29, 2017 19:37

Would love to try this at some point - especially interested in how that much hops translates on the palette. How long did you wait before it was at its peak?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: (not quite) 1837 IPA

Postby rats_eyes » Wed Mar 29, 2017 20:07

This beer is still in the fermenter, but the similar one I tried last year was good at a few months old. The recipe advises you to lay it down for at least 8 months, but I'm not sure any of them will last that long.
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Re: (not quite) 1837 IPA

Postby rats_eyes » Tue May 09, 2017 20:56

I just opened an early bottle of this, purely to check carbonation of course.

Really nice aroma, hard to pin down but think there is pear, lychee and cream in there. Quite different to previous beers i've made with goldings. It's full bodied, think i carbed it correctly, with an assertive bitterness when it reaches the back of your mouth.

This one is definitely in the ball park that i was aiming for, hopefully time will work some magic!

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Re: (not quite) 1837 IPA

Postby rui » Fri May 12, 2017 09:38

sounds lovely, can you show us a foto, please?

cheers

Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#41 Robust Porter
FV2:
FV3:
keg1:BIAB#39 American ipa
keg2: BIAB#38 BEST BITTER
bottled and conditioning: BIAB#37 blonde ale,
drinking: BIAB#27 American pale ale
Barril de carvalho francês (French oak barrel) fermention stage: 500L of rose wine
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Re: (not quite) 1837 IPA

Postby Hairybiker » Fri May 12, 2017 10:34

Pity we don't have taste-arama (like feel-aramra but for taste, if you remember Kentucky Fried Movie)

Happy Linux Mint User.
Check it out at Linux Mint for a FREE download.
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Re: (not quite) 1837 IPA

Postby rats_eyes » Sat May 20, 2017 21:26

Here's a photo as requested. Not the clearest, this one was a minor gusher. It's tasting better each time though, a bit smoother.Image

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Re: (not quite) 1837 IPA

Postby HTH1975 » Sun May 21, 2017 12:12

I've put this one in Brewers Friend for a later date. The 200+ IBUs seems crazy, but if you say it works then it's certainly worth a shot.

As it requires some aging, I wonder how different it is after 6-8 months than if you'd just hopped it to a more normal amount of IBUs (say 60-80 for the OG we've got here).

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: (not quite) 1837 IPA

Postby rats_eyes » Mon Sep 04, 2017 21:24

This one is tasting smoothre as time goes on, with a fruitiness that wasn't there to begin with either, very nice. Unfortunately the gushing issue has become worse and nearly all bottles have poured badly so far. I'm going to polish these off as quickly as I can and get another batch made I reckon, hopefully without an infection next time!
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