The Top One Percent IPA

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Revision as of 19:22, 19 April 2022 by James Wilson (talk | contribs)
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By Ken Bazley

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.