If you’re a fan of hoppy beers with a rich history, you’ll love this English IPA recipe. First brewed in the 19th century for export, IPA (India Pale Ale) was designed to withstand the long sea voyages from England to India. With high alcohol content and plenty of hops, this beer is a bold and flavorful brew that’s perfect for any beer lover.
- 1 Large pot or kettle
- 1 Mash tun (optional)
- 1 Thermometer
- 1 Strainer or mesh bag
- 1 Fermentation vessel (e.g. carboy or bucket)
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Bottles or keg (with CO2 tank and regulator if kegging)
- 1 Bottle capper or kegging equipment
- 1 Auto-siphon or racking cane
- 1 Sanitizer (e.g. StarSan or iodophor)
- 1 Heat source (e.g. stove or propane burner)
- 1 Timer
For the Mash – Liquor 13.9 Litres (24 1/2 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 12 lb Pale malt Quantity 5.8 kg
- 5 oz Crystal malt Quantity 145 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 15 mins
- 2 1/2 oz (Hops) Challenger 7% When to add – At start of boil (IBU 50.5)
- 1 1/4 oz (Hops) Golding 5.5% When to add – For last 15 mins of boil (IBU 9.5)
- 1 1/4 oz (Hops) Golding 5.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1187 Ringwood Ale yeast
- Heat 13.9 liters (24 1/2 pints) of water in a large pot or kettle to a temperature of 65°C (149°F). Add the 12 lbs of pale malt and 5 oz of crystal malt to the water and stir well to ensure they are fully mixed. Mash for 1 hour at this temperature.
- After the mash, remove the grains and begin boiling the wort. Add 2 1/2 oz of Challenger hops at the start of the boil and boil for 1 hour.
- After 45 minutes of boiling, add 1 1/4 oz of Golding hops to the pot. At the end of the boil, turn off the heat and add the remaining 1 1/4 oz of Golding hops and 1 tsp of Protofloc. Let the pot sit for 15 minutes before moving on to the next step.
- Cool the wort to 18°C (64°F) and transfer it to a fermentation vessel. Pitch the Wyeast 1187 Ringwood Ale yeast and attach an airlock.
- Allow the beer to ferment for 4 weeks at a temperature of 18°C (64°F). After 4 weeks, condition the beer for another 4 weeks at a temperature of 12°C (54°F).
- Once the beer is conditioned, you can bottle or keg it. If you are bottling, add priming sugar to the beer to carbonate it. If you are kegging, force carbonate the beer.
- The beer should be ready to drink after 5 weeks from the start of fermentation. Enjoy your English IPA!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||5 Weeks||5.7%||60.1 IBU||13 EBC|
Bold and Flavorful IPA
If you’re a fan of bold and flavorful beers, this English IPA recipe is a must-try. With a rich history dating back to the 19th century, IPA (India Pale Ale) was originally brewed in England for export to India, and the high alcohol content and hop levels helped to preserve the beer during long sea voyages.
Perfect Combination of Malts and Hops
This recipe uses a combination of pale and crystal malts, along with three different hop additions, to create a beer with an estimated ABV of 5.7% and a bitterness rating of 60.1 IBU. The Challenger hops are added at the beginning of the boil, while the Golding hops are added later in the boil and at turn off. The result is a perfectly balanced beer with a complex flavor profile and a deep amber color.
Fermentation and Conditioning
Fermented with Ringwood Ale yeast and conditioned for four weeks, this beer has a smooth and creamy mouthfeel, making it a pleasure to drink. It’s best enjoyed cold, straight from the fridge, and pairs well with spicy foods and strong cheeses.
Why Try This Recipe?
If you’re looking for a new beer to add to your homebrew repertoire, this English IPA recipe is definitely worth a try. It’s a classic beer style with a rich history, and the combination of malts and hops used in this recipe creates a complex and flavorful brew that’s sure to impress. So fire up the stove, grab your equipment, and get ready to brew up a batch of this delicious IPA.
FAQ on Making this English IPA Recipe
What is the history of IPA?
IPA (India Pale Ale) was first brewed in England in the 19th century for export, with high alcohol content and hop levels to help preserve the beer on long sea voyages.
What kind of hops are used in this recipe?
Challenger and Golding hops are used in this recipe.
What is the purpose of the Crystal malt in this recipe?
The Crystal malt is used to add complexity and a slightly sweet flavor to the beer.
What is the recommended fermentation temperature?
The recommended fermentation temperature is 18°C (64°F).
What is Protofloc and what is its function in the recipe?
Protofloc is a clarifying agent that is added during the last 15 minutes of the boil to help clear the beer.
What type of yeast is used in this recipe?
Ringwood Ale yeast is used in this recipe.
What is the estimated ABV of this English IPA recipe?
The estimated ABV is 5.7%.
How many pints does this recipe make?
This recipe makes 40 pints (23 liters).
What kind of food does this beer pair well with?
This beer pairs well with spicy foods and strong cheeses.
What is the recommended serving temperature for this beer?
The recommended serving temperature is cold, straight from the fridge.
Can this recipe be adapted for a smaller or larger batch size?
Yes, this recipe can be scaled up or down to suit your needs.
How long does it take to reach the estimated ABV?
It typically takes 5 weeks for the beer to be ready to drink and reach the estimated ABV.