From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 23, 2018
|O.G.:||1.050 - 1.075|
|F.G.:||1.010 - 1.018|
|ABV:||5.0 - 7.5%|
|Bitterness:||40 - 60 IBUs|
|Color:||8 - 14 SRM|
|Info:||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 flavor than American versions.
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.
This is my first attempt at an IPA. My friend Linda gave me 7 gallons of maple sap, so I thought I'd use it instead of water. I had a bunch of aging hops to use up, and while I could not find a recipe calling for this combination, I decide to just go for it.
The Styring golding hops were over a year old, so I am not sure what kind of IBU I will really get from them. I estimated their Alpha Acids a little lower. The 2 oz dump of Nugget pellets were old too, so I devalued their AA as well.
|16.00 pounds||American Pale Malt (2-Row)||90.1% of grist|
|0.25 pounds||Crystal Malt 120L||1.4% of grist|
|1.00 pounds||Crystal Malt 60L||5.6% of grist|
|0.50 pounds||Belgian Aromatic Malt||2.8% of grist|
|17.75 pounds||Total Grain Weight||100% of grist|
Nugget 11% Pellets @ 75 minutes
Nugget 11% Pellets @ 60 minutes
|1.00 ounces|| Styrian Golding 4.5% Plug @ 30 minutes
|1.00 ounces|| Styrian Golding 4.5% Plug @ 20 minutes
|1.00 ounces|| Styrian Golding 4.5% Plug @ 10 minutes
|1.00 ounces|| Styrian Golding 4.5% Plug @ 5 minutes
|7.00 ounces||Total Hop Weight||51 AAUs|
|Total Boil Time:||75 minutes|
|Name:||Thames Valley Ale|
Cereal Mash and Single Infusion Mash
|Grain Temperature:||72°F||Tun Temperature:||72°F|
Boil cereal adjuncts to add to infusion mash.
|1||Protein Rest||Infusion||30 min.||104°F||
Add 30% of mash water at 111° F / 44° C
|2||Protein Rest||Infusion||45 min.||122°F||
Add 10% of mash water at 181° F / 83° C
Add 25% of mash water at 200° F / 93° C
|4||Mash Out||Infusion||10 min.||168°F||
Add 35% of mash water at 208° F / 98° C
Racked this IPA to the secondary on Memorial Day (May 25th). All went well.
June 14, 2009. This beer has not cleared up much yet in the secondary. Still has an orangish hue. I'm in no hurry to drink it, so I'll let it sit for another month and see how it clears up.
September 23, 2009
I kegged this beer today. It had clarified quite nicely. I cold shocked it at 41ºF for 2½ days prior to kegging to see if that would settle out any protein haze that might be present, but there did not appear to be any. I'll post a picture of this bugger when it finishs carbonating.
Calculated ABV = 6.83%
|Primary:||8 days @ 68° F|
|Secondary:||120 days @ 68° F|
|Strike Water Amount:||5.9|
|Strike Water Temperature:|
|Sparge Water Amount:||7|
|Sparge Water Temperature:|
|Original Gravity:||1.062 / 15.2° P|