| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| 1.050-75 | 1.012-16 | 5.0-7.8 | 40-60+ | 8-14 |
Aroma: A prominent hop aroma of floral, grassy, or fruity characteristic typical. A caramel-like or toasty malt presence may also be noted, but may be at a low level. Fruitiness, either from esters or hops, may also be detected.
Appearance: Color ranges from medium gold to deep copper, with English versions often darker than American ones. Should be clear, although some haze at cold temperatures is acceptable.
Flavor: Hop flavor is medium to high, with an assertive hop bitterness. Malt flavor should be low to medium, but should be sufficient to support the hop aspect. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops should add to the overall complexity. Some alcohol warming may be sensed in stronger versions.
Mouthfeel: Smooth, medium-bodied mouthfeel without astringency, although it has moderate carbonation combine to render an overall dry sensation in the presence of malt sweetness.
Overall Impression: A decidedly hoppy, moderately strong pale ale.
History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival.
Comments: A pale ale that was brewed to an increased gravity and hop rate.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops were used in the original versions, but American hop varieties have found a place in many modern interpretations. Refined sugar may have been used in some versions also. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness.
Vital Statistics:
OG: 1.050-1.075
IBUs: 40-60+
FG: 1.012- 1.016
SRM: 8-14
ABV: 5-7.8%
Commercial Examples: Anchor Liberty Ale, Sierra Nevada Celebration Ale, Brooklyn East India Pale Ale, Tupper's Hop Pocket, Great Lakes Commodore Perry IPA, Samuel Smith's India Ale, Fuller's IPA, Highfalls IPA, Victory Hopdevil, Three Floyds Alpha King.
The problem: How do you get ale from England to India and keep it in good condition? The solution: IPA. Brewed strong and hoppy to withstand travel and aging, IPAs from brewers such as Hodgson's and Burton's spent up to five months in casks on a ship, sailing to Bangladesh and points east. Fortunately, you don't have to wait that long or go so far. Classic IPA is true to the original: amber-red, bursting with hops, and plenty heavy.
9.3 lbs. Gold Malt Syrup
1 lb. UK Dark Crystal
1 oz. Centennial (60 min)
1 oz. Fuggle (30 min)
1 oz. Kent Goldings (10 min)
1 oz. Fuggle (1-2 min)
Wyeast Thames Valley #1275
Paler in color and lighter in gravity than their British counterparts, American India Pale ales make up for it with Cascade hops. Lots of them.
10# US 2 row
.5# US Carapils
.25# Special Roast
1 oz Centennial (60 min)
1 oz Cascade (20 min)
1/2 oz Cascade (10 min)
1/2 oz Cascade (1-2 min)
Wyeast American Ale #1056
This kit has a deep malt flavor with a hoppy bite. Deep amber in color, this brew has an outstanding full flavor. Our ingredients for this recipe include:
4 lbs. Edme Microbrewery Series English IPA hopped can kit
2 lbs. of Light Dried Malt Extract
1 oz. Cascade aroma hops
priming sugar
yeast
This high octane kit is superbly rich in both hop and malt character. Adding 2 ounces of Oak Chips during secondary fermentation will present a faint woodiness that must of have been present in the original IPAs that were sent to British troops in oak casks while stationed in India. Our Minneapolis customers make this kit our number one seller. Ingredients for this recipe include:
6 pounds of Gold malt extract
3.3 pounds Amber malt extract
1/2 pound of specialty grain
4 ounces of hops
yeast
priming sugar
muslin bag
Gold Medal - Minnesota Renaissance Festival 1997
Pale malt 10 lb.
Crystal malt 1.75 lb.
Carapils malt 1 lb.
Chocolate malt 3 oz.
Roast barley malt 1 oz.
Perle 1 oz. 90 min.
Perle 1 oz. 60 min.
Perle 1 oz. 30 min.
Perle 1 oz. steep.
Yeast: Wyeast 1098
Water Treatment: None
Mash Schedule:
Infusion @151 degrees for 90 min.
Brewing Time: apparently at least 90 min.
Fermentation:
Primary 8 days @68 degrees in glass
Secondary 10 days @68 degrees in glass
Carbonation: Primed with dextrose
Silver Medal - Minnesota Renaissance Festival 1997
Pale malt 8 lb.
Munich malt 0.25 lb.
Victory malt 0.5 lb.
Crystal malt 0.75 lb.
Carapils 0.25 lb.
Columbus 1.25 oz. 90 min.
Cascade 0.75 oz. 15 min.
Cascade 1 oz . 10 min.
Cascade 2 oz. 4 min.
Cascade 1 oz. 3 min.
Yeast: Wyeast 1056
Water Treatment: 1 tsp gypsum
Mash Schedule:
All grains infusion @154 degrees for 60 mins.
Brewing Time: apparently at least 90 min.
Fermentation: Primary 22 days @70 degrees in glass
Carbonation: n/a
Bronze Medal - Minnesota Renaissance Festival 1997
Pale malt 16 lb.
Crystal (80L) 2.5 lb.
No. Brewer leaf 2.5 oz. 55 min.
Hallertau leaf 1.25 oz. 55 min.
Cascade leaf 1 oz. 15 min.
Cascade leaf 2 oz. 2 min.
Cascade plugs 1.5 oz. dry
Yeast: Wyeast 1056
Water Treatment: none
Mash Schedule:
Infusion @152 degrees for 180 min.
Sparged @167 degrees for 45 min.
Brewing Time: apparently at least 55 min.
Fermentation:
Primary 4 days 71 degrees in glass
Secondary 12 days 71 degrees in glass
Carbonation: Primed with sugar
11 lb Eng. pale ale
1/2 lb crystal 30
3 oz Challenger
2 oz Goldings
British Ale yeast
3/4 cup corn sugar