Halfwit IPA

Source: Matthew Jolly
Recipe added: 04/25/99
Email: studio@templarmd.co.uk

Specifics

Recipe type: Extract
Batch Size: 23 litres
Starting Gravity: 1.060
Finishing Gravity: 1.012
Time in Boil: 90 minutes
Primary Fermentation: 6 days
Secondary Fermentation: 14 days
Additional Fermentation: 3 weeks in bottle

Ingredients:

4.5 kg Brupaks (Muntons & Fision) Premium grade pale Malt Extract Syrup.
500g English Crystal Malt
50g Nugget Hops 13 a.a Boiling
50g Styrian Golding hops last 15 mins
50g Styrian Golding 20 minute steep with boiler off
5g Irish Moss last 15 mins
Yeast taken from Caledonian Burns Ale (scottish ale)

Procedure:

Firstly don't be put off by the massive amount of Flavour/Aroma Hops. I was aiming for a real hop flavour and aroma, and that is what I got. If you are worried cut the flavour/aroma hops by 50%. Steep crystal malt in 70C water for 30 mins. Remove and add malt extract. Bring to the boil and add nugget hops. boil 75 mins and then add first lot of styrian goldings and Irish Moss. boil further 15 mins and add second lot of styrian goldings and turn of boiler. Cover and leave for 20 minutes then strain, cool and make up to 25 litres with cold water. Pitch Yeast, I make up a good litre starter 2-3 days in advance so I have a really healthy yeast which only takes about 6-8 hours to show sign of fermentation. Within 16-24 hours there is a really good thick yeast Head. I open ferment for the first 5-6 days and then rack to a closed fermenter for a further 10-14 days, then bottle with 120g Dextrose (corn sugar). Being English I use considerably less priming sugar than you american brewers so if you want to add more feel free. Leave for three weeks, if you can, before tasting. TASTING NOTES:- Massive, and I mean MASSIVE hop aroma coupled with rich fruity malt. Full bodied malt with real hop flavour and fruity esters. Massive hop flower aftertaste which lasts for ages. I drank some Caledonian Merman, (a scottish IPA from the same brewery that I stole the yeast from and it shared many of the fruity hoppy characteristics) The Malt Extract I used claims to have no trace of the dreaded malt extract tang, and they were right. It's absolutely brilliant stuff. Overall a real success, the best beer I've ever brewed. If you brew this please let me know how you get on.

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