Modern Homebrew Recipes by Gordon Strong Page A
Authors: Gordon Strong
Tags: Cooking, Technology & Engineering, Beverages, Food Science, Beer, CKB007000 Cooking / Beverages / Beer
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g)
Orange blossom honey
Boil (@ 5)
3 oz (85 g)
US Tomahawk 16.8% whole
@ 60
1 oz (28 g)
US Tomahawk 16.8% whole
@ 15
1 oz (28 g)
US Tomahawk 16.8% whole
@ 5
2 oz (57 g)
US Cascade 4.5% whole
@ 0
2 oz (57 g)
US Centennial 10.5% whole
dry hop
Wyeast 1272 American Ale II yeast
Water treatment:
Untreated RO water for the mash, adding 1 Tbsp CaSO 4 to the mash
Sparge water is RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 tsp CaSO 4 in boil
Mash technique:
Infusion, mashout
Mash rests:
152°F (67°C) 60 minutes
168°F (76°C) 15 minutes
Kettle Volume:
7.5 gallons (28 L)
Boil length:
90 minutes
Final volume:
5.75 gallons (22 L)
Fermentation temp:
68°F (20°C)
Sensory Description: Absurdly bitter when young. I entered it in a competition when it was young, and national judge Steve McKenna wrote, “Your IPA is too bitter.” I always admired his confidence in judging because of this comment. I can think of many people who would think that sentence makes no sense at all, but he was right. This beer only started winning awards after it was a year old, and then kept getting better and better as it aged. The base and character malts add rich bready flavor with a subtle malty and caramel complexity, but the hops carry this beer. The honey gives an extra fruity component that plays well with the citrusy and piney hops.
Formulation notes: My recipe software calculates this beer at 172 IBUs, which is physically impossible. Let’s just say it’s really bitter. Plan on cellaring it for at least a year. IBUs tend to fade over time, so you aim higher and let it come back into balance. Since it will be aging, having the extra character malts is important as they tend to fade over time.
Variations: Using all English hops would make this seem much more like a historical English IPA that needed a long maturation period to come into balance. Swap East Kent Goldings for the late hops, use something like Challenger or Target for the bittering hops, swap invert sugar for the honey, and choose Wyeast 1028 London Ale yeast.
ENGLISH IPA
An underappreciated style in many American homebrew competitions, this recipe is more of a modern take in that it has some crystal malt for color (sorry, colour) and a little flavor … er, flavour. The alcohol level is on the high side, but I was trying to make it a 1066 beer in honor of the Battle of Hastings.
Style: English IPA (Classic BJCP Style)
Description: Classic English flavors with a bready, biscuit malt base, a light supporting caramel component, and a big punch of floral, earthy, and fruity hops.
Batch Size: 6 gallons (23 L)
OG: 1.066
FG: 1.014
Efficiency: 75%
ABV: 6.8%
IBU: 66
SRM: 10
Ingredients:
13 lb (5.9 kg)
UK Maris Otter (Crisp)
Mash
8 oz (227 g)
US Victory malt (Briess)
Mash
8 oz (227 g)
German Wheat malt (Durst)
Mash
8 oz (227 g)
UK Crystal 80 (Crisp)
Vorlauf
2 oz (57 g)
UK Goldings 5.5% whole
FWH
1 oz (28 g)
UK Target 10.5% whole
@ 60
1 oz (28 g)
UK Fuggle 4.5% whole
@ 0
2 oz (57 g)
Styrian Goldings 4.5%whole
dry hop
Wyeast 1028 London Ale yeast
Water treatment:
RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 Tbsp CaSO 4 and 0.5 tsp CaCl 2 in mash
Mash technique:
Step mash, mashout, crystal malt added at vorlauf
Mash rests:
151°F (66°C) 60 minutes
158°F (70°C) 15 minutes
168°F (76°C) 15 minutes
Kettle volume:
8.5 gallons (32 L)
Boil length:
120 minutes
Final volume:
6 gallons (23 L)
Fermentation temp:
68°F (20°C)
Sensory Description: On the strong side for an English IPA, but with substantial bitterness. Has a more rounded and characterful malt base than most American IPAs, with the hops providing a freshness that is assertive but not face-slapping. The fruity notes and sulfur character matches the Burton style.
Formulation notes: I stuck mostly with classic English ingredients that contribute meaningful elements to the flavor profile. The crystal malt should be restrained, so as not to intrude on the
Orange blossom honey
Boil (@ 5)
3 oz (85 g)
US Tomahawk 16.8% whole
@ 60
1 oz (28 g)
US Tomahawk 16.8% whole
@ 15
1 oz (28 g)
US Tomahawk 16.8% whole
@ 5
2 oz (57 g)
US Cascade 4.5% whole
@ 0
2 oz (57 g)
US Centennial 10.5% whole
dry hop
Wyeast 1272 American Ale II yeast
Water treatment:
Untreated RO water for the mash, adding 1 Tbsp CaSO 4 to the mash
Sparge water is RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 tsp CaSO 4 in boil
Mash technique:
Infusion, mashout
Mash rests:
152°F (67°C) 60 minutes
168°F (76°C) 15 minutes
Kettle Volume:
7.5 gallons (28 L)
Boil length:
90 minutes
Final volume:
5.75 gallons (22 L)
Fermentation temp:
68°F (20°C)
Sensory Description: Absurdly bitter when young. I entered it in a competition when it was young, and national judge Steve McKenna wrote, “Your IPA is too bitter.” I always admired his confidence in judging because of this comment. I can think of many people who would think that sentence makes no sense at all, but he was right. This beer only started winning awards after it was a year old, and then kept getting better and better as it aged. The base and character malts add rich bready flavor with a subtle malty and caramel complexity, but the hops carry this beer. The honey gives an extra fruity component that plays well with the citrusy and piney hops.
Formulation notes: My recipe software calculates this beer at 172 IBUs, which is physically impossible. Let’s just say it’s really bitter. Plan on cellaring it for at least a year. IBUs tend to fade over time, so you aim higher and let it come back into balance. Since it will be aging, having the extra character malts is important as they tend to fade over time.
Variations: Using all English hops would make this seem much more like a historical English IPA that needed a long maturation period to come into balance. Swap East Kent Goldings for the late hops, use something like Challenger or Target for the bittering hops, swap invert sugar for the honey, and choose Wyeast 1028 London Ale yeast.
ENGLISH IPA
An underappreciated style in many American homebrew competitions, this recipe is more of a modern take in that it has some crystal malt for color (sorry, colour) and a little flavor … er, flavour. The alcohol level is on the high side, but I was trying to make it a 1066 beer in honor of the Battle of Hastings.
Style: English IPA (Classic BJCP Style)
Description: Classic English flavors with a bready, biscuit malt base, a light supporting caramel component, and a big punch of floral, earthy, and fruity hops.
Batch Size: 6 gallons (23 L)
OG: 1.066
FG: 1.014
Efficiency: 75%
ABV: 6.8%
IBU: 66
SRM: 10
Ingredients:
13 lb (5.9 kg)
UK Maris Otter (Crisp)
Mash
8 oz (227 g)
US Victory malt (Briess)
Mash
8 oz (227 g)
German Wheat malt (Durst)
Mash
8 oz (227 g)
UK Crystal 80 (Crisp)
Vorlauf
2 oz (57 g)
UK Goldings 5.5% whole
FWH
1 oz (28 g)
UK Target 10.5% whole
@ 60
1 oz (28 g)
UK Fuggle 4.5% whole
@ 0
2 oz (57 g)
Styrian Goldings 4.5%whole
dry hop
Wyeast 1028 London Ale yeast
Water treatment:
RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
1 Tbsp CaSO 4 and 0.5 tsp CaCl 2 in mash
Mash technique:
Step mash, mashout, crystal malt added at vorlauf
Mash rests:
151°F (66°C) 60 minutes
158°F (70°C) 15 minutes
168°F (76°C) 15 minutes
Kettle volume:
8.5 gallons (32 L)
Boil length:
120 minutes
Final volume:
6 gallons (23 L)
Fermentation temp:
68°F (20°C)
Sensory Description: On the strong side for an English IPA, but with substantial bitterness. Has a more rounded and characterful malt base than most American IPAs, with the hops providing a freshness that is assertive but not face-slapping. The fruity notes and sulfur character matches the Burton style.
Formulation notes: I stuck mostly with classic English ingredients that contribute meaningful elements to the flavor profile. The crystal malt should be restrained, so as not to intrude on the
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