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Uncle Henry's English Style IPA
English IPA • All Grain • 5 gal
A malty dark version of English IPA. A great intro for homebrew sceptics to taste, they always love this one.
November 10, 2007 am 08:01am
5.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 20 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Perle - 8.2 AA% pellets; boiled 2 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
light toasted oak chips (steamed) - (omitted from calculations)
light toasted oak chips (steamed)
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 13.2 SRM | 8 - 14 | |
| Alcohol: | 6.8% ABV | 5% - 7.5% | |
| Bitterness: | 50.4 IBU | 40 - 60 | |
Discussion
Additional Info on this brew
2007-11-10 8:12am
Original post boil gravity was 1.081. Once I topped it off with a gallon and a half of water it came to 1.076. I used a double decoction during the mash, but it isn't needed if you don't want to go to the trouble, my temps were too darned low so I had to heat it up. Mash at 155*f for 75 minutes, sparge at 170*f. I usually calculate an 84% efficiency with these grains. You can play around with the hop times depending on your taste. Sometimes I add the cascade last because I love the aroma. You could dry hop with cascade if you want more hoppiness, but since I usually share this with people who haven't had homebrew before I don't want to make it too hoppy.Using the s-04 yeast keeps the yeast compacted on the bottom of the bottle so I don't have any sediment escape when I pour. You could use an english ale yeast if you prefer. Primary one week, secondary one week (sometimes I don't move it into a second vessel and it still comes out pretty clear), keep fermentation temps around 68-72*f. This one stores well in a dark cool place, I have had one up to a year later with no noticeable loss of flavor. Friends from England commented "Haven't had a beer this good since I was in England" and my uncles (who this is named for) go crazy for it at family parties.
Noticed additons don't show in recipe
2007-11-10 8:14am
I steam an ounce of lightly toasted oak chips and drop them in primary. Makes a huge difference in taste, have tried it without and miss it. An ounce wont make it too oakey, so don't worry.
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