CBC 10/2010 - 14A English IPA
The date and venue is yet to be confirmed, let us know of your preferences, otherwise we will organise to suit ourselves! :)
14A. English IPA
Aroma:
A moderate to moderately high hop aroma of floral, earthy or fruity
nature is typical, although the intensity of hop character is usually
lower than American versions. A slightly grassy dry-hop aroma is
acceptable, but not required. A moderate caramel-like or toasty malt
presence is common. Low to moderate fruitiness, either from esters or
hops, can be present. Some versions may have a sulfury note, although
this character is not mandatory.
Appearance:
Colour ranges from golden amber to light copper, but most are pale to
medium amber with an orange-ish tint. Should be clear, although
unfiltered dry-hopped versions may be a bit hazy. Good head stand with
off-white colour should persist.
Flavor:
Hop flavour is medium to high, with a moderate to assertive hop
bitterness. The hop flavour should be similar to the aroma (floral,
earthy, fruity, and/or slightly grassy). Malt flavour should be
medium-low to medium-high, but should be noticeable, pleasant, and
support the hop aspect. The malt should show an English character and
be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly.
Despite the substantial hop character typical of these beers,
sufficient malt flavour, body and complexity to support the hops will
provide the best balance. Very low levels of diacetyl are acceptable,
and fruitiness from the fermentation or hops adds to the overall
complexity. Finish is medium to dry, and bitterness may linger into the
after taste but should not be harsh. If high sulphate water is used, a
distinctively minerally, dry finish, some sulphur flavour, and a lingering
bitterness are usually present. Some clean alcohol flavour can be noted
in stronger versions. Oak is inappropriate in this style.
Mouthfeel:
Smooth, medium-light to medium-bodied mouthfeel without hop-derived
astringency, although moderate to medium-high carbonation can combine to
render an overall dry sensation in the presence of malt sweetness.
Some smooth alcohol warming can and should be sensed in stronger (but
not all) versions.
Overall Impression:
A hoppy, moderately strong pale ale that features characteristics
consistent with the use of English malt, hops and yeast. Has less hop
character and a more pronounced malt flavour than American versions.
Comments:
A pale ale brewed to an increased gravity and hop rate. Modern versions
of English IPAs generally pale in comparison (pun intended) to their
ancestors. The term “IPA” is loosely applied in commercial English
beers today, and has been (incorrectly) used in beers below 4% ABV.
Generally will have more finish hops and less fruitiness and/or caramel
than English pale ales and bitters. Fresher versions will obviously
have a more significant finishing hop character.
History:
Brewed to survive the voyage from England to India. The temperature
extremes and rolling of the seas resulted in a highly attenuated beer
upon arrival. English pale ales were derived from India Pale Ales.
Ingredients:
Pale ale malt (well-modified and suitable for single-temperature
infusion mashing); English hops; English yeast that can give a fruity or
sulfury/minerally profile. Refined sugar may be used in some versions.
High sulphate and low carbonate water is essential to achieving a
pleasant hop bitterness in authentic Burton versions, although not all
examples will exhibit the strong sulphate character.
| Vital Statistics: | OG: 1.050 – 1.075 |
| IBUs: 40 – 60 | FG: 1.010 – 1.018 |
| SRM: 8 – 14 | ABV: 5 – 7.5% |
Commercial Examples:
Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway
Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire
Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale,
Goose Island IPA, Brooklyn East India Pale Ale
Replies to This Discussion
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Permalink Reply by Ally Mcg on
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So is it a TA trial hop single hop or an open to interpretation hop schedule as long as Toms hops are in there someplace?
Not that I've a chance of winning (ha! claimed underdog status with first post) but curious. -
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Permalink Reply by Nick T on
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Hops ageing - does anyone account for it? (I have tried, but stuffed it up a bit with the AAA - a bit too hoppy for style) - if the X90 hops are 10 years old (is that what you meant, Tom?) and assuming they have been stored vacuum sealed at say 5 degrees all that time,Beersmith says the AA has reduced from 5.8% to 0.7%. If this is right (???) then we are going to be using a heap of Hops! If it is wrong, our IPA's are going to be mighty 'refreshing'......
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Permalink Reply by Tom Ashton on
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i might be able to measure the AA% in the lab, ill let you. the original AA% was 5.8%.
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Hi Tom, did you get anywhere with the AA% for the X90? Or has anyone brewed with it yet (who might be able to comment on the bitterness they thought they got out of it?)
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Hey nick. I looked into it, however my lab doesn't have the right chemicals i need to measure it. Looks like it's going to be down to luck to guess the AA% drop, unless anyone wants to be a guinea pig...
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Permalink Reply by James P on
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I'm keen to try it this weekend, so I'll do a grain to gut in two weeks..... oh the pain of making an ale.... should still give enough time to make a
decent dropale. -
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I spoke to a workmate of mine who reckoned the trial hop could be motueka, before it got released as motueka. Given that its about 10 years old, and the hop is pretty aromatic and low alpha acid, he mightn't be far off...
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