The Top One Percent IPA

By Ken Bazley

Recipe is part of Recipe Index

BJCP 2021 Style 34C Experimental Beer

This formulation is my interpretation of the recipe designed by David Heath (David Heath Homebrew) and Andrew Paterson (Lallemand) (Youtube video https://www.youtube.com/watch?v=O06lrpRODwE). The name is mine though :-) It utilises a very high mash temperature, some carapils to add mouthfeel, some unfermentable sugars and a low attenuating yeast. Also, high quality aromatic hops.

I did this version on my very simple stovetop setup - coolbox MT, stockpot, jug for vorlauf. Double strength grist (ie for 5l batch), liquored back to 10l post-boil.

Tasted at April 2022 meeting with enjoyment from all.

Statistics

• OG: 1.028
• FG: 1.022
• ABV: 0.8%
• IBU: 20
• Brew length: 10 litres into fermenter

Malt

Please note this is a 10 litre (into fermenter) batch!

• 1500g Crisp Extra Pale Malt
• 60g Carapils
• 60g Vienna malt

Hops

• 2g Ahtanum Cryo (11.4%) @ 15m left of boil
• 2g Sabro (16%) @ 15m left of boil
• 50g Total Sweet Xylitol @ 10m left of boil
• 5g Ahtanum Cryo (11.4%) at end of boil.
• 5g Sabro (16%) at end of boil.
• 2g Mosaic Cryo (22%) after 1 day of fermentation
• 2g Mosaic Cryo (22%) after 7 days of fermentation
• 2g Galaxy (14%) after 7 days of fermentation

Yeast

Windsor 3g (dried, direct pitch)

Process

Mash

Mash at 80C for 30 minutes

Boil

30 minute boil.