Big Brew 2011

This is an English recipe from the 1800s that comes from “India Pale Ale,” by Steve Wagner and Mitch Steele, an upcoming book from Brewers Publications.

For a 5.3 gallon (20 L) yield for a 90 minute boil

O.G.: 1.067

F.G.: 1.014

IBU: 74

ABV%: 7.5%   ABW%: 6%

Burton On Trent Water

Fermentables

12.4 lb (5.6 kg) Maris Otter Pale Malt (100%)

Alternate malt bill is a 50/50 blend of floor malted English Pale Malt and Pilsner Malt.

Hops and Adjuncts

3.5 oz (99 g) East Kent Golding pellets, (4.75% AA), 90-minute addition (If E.K. Golding is unavailable, substitute Fuggles hops for 63 IBU.)

3.5 oz (99 g) East Kent Golding whole hops, (4.75% AA), dry hop addition (If E.K. Golding is unavailable, substitute Fuggles hops for 11 IBU.)

¾ tsp (3 gm) Irish moss, for 15 minutes

Yeast

Three (3) packages Wyeast 1318 London Ale III yeast, or three (3) White Labs WLP023 Burton Ale yeast, or make an appropriate size yeast starter

Directions for All-Grain Recipe

Mash at 150 °F (66 °C) for 60 minutes.  Mash out at 169 °F (76 °C) and sparge with water at 169° to 173 °F (76° to 78 °C). Collect enough runoff to end up with 5.3 gallons (20 L) after a 90-minute boil (approximately 6.84 gallons, or 26 L). You may need to add additional water to top up before the boil.  Add the bittering hops and bring to a boil.  At 15 minutes to the end of the boil add the Irish moss.  Boil for 15 minutes then turn off the heat. Next, chill to 55-60 °F (13-15 °C), transfer to a fermenter, pitch the yeast and aerate well.  Allow the beer to free rise to 72 °F (22 °C) over 4 days.  After 1 week, transfer to a secondary fermenter with the dry hops, if you’re bottling the beer.  If you are kegging the beer, add the dry hops to the keg and keg the beer after one week.  In both cases, cold age the beer at 50 °F (10 °C) or lower for several months.  If you are bottling, add the bottling sugar and then bottle as you normally would.

Carbonation

Force carbonate at 2 – 2.5 volumes of CO₂ 

—OR—

Bottle condition using 2.7 – 4.0 oz weight (77-113 g) corn sugar

This beer improves when stored at 40-50 °F (4-10 °C) for several months.

¹ The all-grain recipes assume 75% efficiency unless otherwise stated.  Adjust the grain bill to match your system.