Batch #53: 1837 Historical IPA

Brewing the original recipe that inspired the last IPA. This also used up the East Kent Goldings I had in the freezer from before my hiatus. I was unable to get more EKG, so I settled for Yakima Goldings at the dry-hop stage.

The grain bill (50-50 pils and pale ale) is one I've seen suggested to approximate the light malt used in the original IPAs.

Recipe

Grain Bill

7 pounds Durst Pilsner
7 pounds Paul's Pale ale malt

Hops

9.6 oz East Kent Goldings (5% AA) @60 minutes
2 oz Yakima Goldings dry hops

Yeast

WLP022 Essex ale crop from previous batch

Mash

Single infusion, 60 minutes at 153F

Vitals

OG: 1.069
FG: 1.016
Calculated IBUs: off the charts
Carbonation:

Timeline

Brew day: July 4, 2005

9:15 am: Start heating sulfited water
9:50 am: Water temp reached (165F)
9:53 am: Mash-in at 153F (1.25 qt/lb)
10:55 am: Add 3 quarts of sparge water, tun now filled to about 6.5 gallons.
11:00 am: Begin first runoff.
11:05 am: Finish first runoff.
11:10 am: First runoff seemed low, so fill tun to 7 gallons for next runoff. Put first runnings on to boil.
11:25 am: Begin second runoff, adding to boiling first runnings.
11:27 am: Still a bit low, top kettle up with about 2 quarts of hot water.
11:40 am: Boiling!
11:50 am: Add hops.
12:50 pm: Flame-out, begin chill/transfer/pitch. Damn, forgot the irish moss again.
12:57 pm: Done, collected a little over 4 gallons (!) -- runnings were even lower than I thought. Temperature = 73F
1:10 pm: OG = 17 B (1.068)
1:25 pm: All cleaned up and put away.

Fermented in low to mid 70s, air conditioned basement.

7/14: Racked to keg on top of 2 oz Yakima Goldings. S.G. at racking about 1.016 (8.5 B, corrected for OG).

Tasting notes

10-02-2005

It has been crystal clear for about 3 weeks. Deep straw color, with lightly sparkling carbonation (good cask-y level). Strong spicy, orangey aroma: Yakima goldings are close enough to the Kentish ones for my tastes :-)

Overall, very crisp and drinkable. The bitterness is actually a bit low: it tastes like a slightly over-bittered pale bitter. Next time, I will try adding some sulfate to amp up the bitterness.

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