This is the current incarnation of my IPA. This is probably my favorite beer,
and I make sure that I have some of it on tap or in bottles at my house at all
times. Every batch that I have entered has won at least a second place ribbon
at competition. The changes between this beer and the older version of
Sister Star are minor but important. The 135
crystal adds a coppery hue and some caramel notes to the maltiness. The
wheat merely aids in head retention. The base malt was changed
from M&F to HB because the Hugh Baird is what I get in bulk; I do prefer it to
most pale ale malts but M&F works well enough in this recipe. Stay away from
domestic 2-row for this beer, or DeWolf-Cosyns Pale Ale malt. Marris Otter-
based malts, such as that offered by Crisp Malting, is a stunning malt
in this beer.
The conversion temperature had been reduced to 151, more in line with what a
pale ale ought to be mashed at. The finishing hop has been doubled, and I now
add that while chilling -- I do not boil the hop at that stage. When I keg
this beer, (which I will be doing today, in fact) I add a quarter-ounce of
fresh imported Fuggles to the keg as a dry-hop. This beer does have an
impressive hop profile. In the words of Alan Marshall, this beer is
"not for the hop virgin." Marshall rated this beer **** on his four-star
scale.