India pale Ale

Timmsy · Post by **Timmsy** » Tuesday Oct 30, 2007 10:53 am

Thinking of doing a India Pale Ale as i havnt done one before. Love to hear some of you guys tried and tested recipes

Kevnlis · Post by **Kevnlis** » Tuesday Oct 30, 2007 11:04 am

I am currently drinking a toucan IPA which was:

Morgans IPA
Coopers Real Ale
300g Leatherwood Honey
Nottingham yeast

I racked the fermented brew onto the honey which had been dissolved in 2L of water.

If you dry hopped a bit of any aroma US hop it would help, but not neccessary.

Cheap, easy and a bloody good drop!

DarkFaerytale · Post by **DarkFaerytale** » Tuesday Oct 30, 2007 11:05 am

really, leatherwood? did you find the taste came through with that amount of honey?

Kevnlis · Post by **Kevnlis** » Tuesday Oct 30, 2007 11:07 am

It is very subtle (I am not much of a honey fan, but I had read somewhere that a bit in a high IBU IPA was a nice smooth balance, and they were right IMHO).

If I did the dry hop I would either add more honey or drop it all together.

DarkFaerytale · Post by **DarkFaerytale** » Tuesday Oct 30, 2007 12:44 pm

i'v not used it but leatherwood has been known to impart a bad flavour, be carefull with it's use.

i might play with it in my next ipa as well

-Phill

Kevnlis · Post by **Kevnlis** » Tuesday Oct 30, 2007 1:13 pm

Bad flavour? It is the only honey I actually eat. I think it has the best flavour by far! 300g in a toucan is not much anyway. Fair bit of flavour in there already!

rwh · Post by **rwh** » Tuesday Oct 30, 2007 1:45 pm

http://www.homebrewandbeer.com/forum/vi ... ipa+recipe
http://www.homebrewandbeer.com/forum/vi ... a+pale+ale
http://www.homebrewandbeer.com/forum/vi ... a+pale+ale
http://helms-deep.cable.nu/~rwh/blog/wp ... _wallpaper

Chris · Post by **Chris** » Tuesday Oct 30, 2007 2:18 pm

I used 250g in my last pils- the one I served at my Oktoberfest, and it came through very distinctly. Beautiful flavour.

As for IPA...

3kg pale liquid malt
40g German perle (1hr)
20g willamette (20min)
285g dark crystal
250g toasted dark crystal
200g dark brown sugar

And a re-cultured Coopers pale yeast.

That was one tasty IPA.

scanman · Post by **scanman** » Tuesday Oct 30, 2007 6:39 pm

Kevnlis wrote:Bad flavour? It is the only honey I actually eat. I think it has the best flavour by far! 300g in a toucan is not much anyway. Fair bit of flavour in there already!

Agree with Kevnlis here, Leatherwood honey is what I used recently in a James Boags Honey Porter Clone and it certianly is a good honey to use in beer. Does not seem to impare the flavours to much.

Its also the same honey James Boags use in their honey porter, which is $80 a case and limited edition each year they make it.

Kevnlis · Post by **Kevnlis** » Tuesday Oct 30, 2007 7:05 pm

Chris wrote:250g toasted dark crystal

any help on what this is? Did you roast it yourself?

Chris · Post by **Chris** » Tuesday Oct 30, 2007 7:51 pm

Take 250g dark crystal.

Put 250g dark crystal on tray.

Put 250g dark crystal into oven set at 180*C.

Take out of oven 10mins later.

Make beer with toasted dark crystal in it.

Drink.

rwh · Post by **rwh** » Wednesday Oct 31, 2007 9:01 am

I thought you were meant to leave toasted malts in a paper bag for two weeks after toasting to allow the harsh aroma compounds to dissipate. I've made only one beer with toasted base malt, and it was terrible for about two months until it suddenly improved, and I suspect it was because I neglected this step.

Kevnlis · Post by **Kevnlis** » Wednesday Oct 31, 2007 9:03 am

I keep mine in one of those Home Brand celo bags for a week or so before I use them. Never had any problems with it to date.

Chris · Post by **Chris** » Wednesday Oct 31, 2007 9:53 am

I haven't had a problem. I took my method directly from Papazian- can't remember if it was 1 or 2. Done it 3 times and haven't noticed anything. Maybe you roasted yours more, or maybe at a higher temp?

Timmsy · Post by **Timmsy** » Wednesday Oct 31, 2007 10:55 am

Thanks guys some good info there. Ill let you know how i go!

111222333 · Post by **111222333** » Wednesday Oct 31, 2007 1:16 pm

Chris wrote:I used 250g in my last pils- the one I served at my Oktoberfest, and it came through very distinctly. Beautiful flavour.

As for IPA...

3kg pale liquid malt
40g German perle (1hr)
20g willamette (20min)
285g dark crystal
250g toasted dark crystal
200g dark brown sugar

And a re-cultured Coopers pale yeast.

That was one tasty IPA.

Hey Chris,
What IBU's did this come out to? I've also been thinking about an IPA, but will use goldings i think, or use APA hoping schedual, and make a strong APA.

Also, how'd your red-grapefruit-ade turn out? Haven't been on for ages, so haven't got an update on that one. Interested to see.

Chris · Post by **Chris** » Wednesday Oct 31, 2007 1:35 pm

To be honest, I rarely calculate IBU, but the perle was 7.6%aa, so you can work it out from there.

If I was going to do anything to change the recipe I did before, I'd boost the brown sugar up to 300g- or maybe go the golden syrup instead.

As for the red grapefruit, it's in the cider, mead etc section- still on the first page.

Good to see you again 111222333