In my humble, but correct, opinion, we shouldn’t even have to say “English IPA”. But because of how the market has become saturated with over-hopped American IPAs that taste of dish-soap, it is sadly necessary for me to title this recipe an All Grain English IPA recipe.
No matter.
For me, it is the better style, and is certainly more balanced.
Read: You can taste something other than hops. You can also catch biscuit-y notes, and toffee, and a little dried fruit. Not that this recipe is light on hops – For the hop lovers, there should still be plenty of earthy English hops to tickle your fancy.
We’re using a Maris Otter as the base, of course. Plus a healthy dose of crystal malt. The wheat malt will help you with head-retention.
Three drops of hops, plus dry hopping later on.
OG 1.060
FG 1.014
ABV 6.1%
A Simple All Grain English IPA recipe - GarageBeers
A simple All Grain English IPA recipe that balances a malty body with English hops. IMHO this is a beer that ought to convert those who don't normally like IPAs.
Type: English IPA
Cuisine: English
Keywords: english ipa, all grain, simple
Recipe Yield: 19L
Preparation Time: PT
Cooking Time: PT1H00M
Total Time: PT2H20M
Recipe Ingredients:
- Maris Otter Pale 4.8kg,
- Wheat Malt 200g;
- Medium Crystal 500g;
- Dark Crystal 250g;
- Challenger Hops 48g;
- Fuggles Hops 84g;
- Goldings Hops 28g;
- Lallemand Nottingham Beer Yeast x1
Recipe Instructions:
Mashing:
- Mash your grain at 67°c for 60 minutes. You'll probably want your strike temperature at 69°c to compensate for cooling as you add your grain. Add grain slowly, stirring constantly to avoid dough-balls.
- After 30 minutes, give another good stir, and make sure your mash is holding temperature.
Boiling and Hop Schedule:
- Remove grain bag, drain it, and give it a good squeeze. Bring your wort to a rolling boil, and then add 48g Challenger hops.
- At 10 minutes, add 28g each of Fuggles and Golding hops.
- At flame-out, add 28g more of Fuggles
Fermentation:
- Chill the wort with a wort chiller, and sanitise your fermentation vessel. Rehydrate the Nottingham Ale yeast, as per instructions on the packet.
- Once the wort is down to below 25°c, transfer to your fermentation vessel, make a note of the hydrometer reading, and pitch the yeast, and allow fermentation to do its wonders.
Dry Hopping:
- After 5 days, dry hop with your remaining 28g of Fuggles.
- At this point, you can let the fermentation warm up to as much as 24°c for another five days, by which time fermentation should be complete and your beer should be ready for kegging or bottling.
I hope you enjoy this All Grain English IPA recipe as much as I do.
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