English IPA

[Jake]

12lb Marris Otter
1.5lb Vienna
.75lb Crystal 60
1lb Sugar

Mash 1hr @ 150, Sparge 15min @ 168

1.75oz Challenger (5.6AA Leaf) @ 60
1oz UK Fuggles (4.6AA Pellet) & .5oz Challenger (5.6AA Leaf) @ 15
1oz UK Fuggles (4.6AA Pellet) @ 1

Yeast: S04

I've never added sugar to a batch and want to try to dry it/thin it out a bit by doing so, and boost abv somewhat. Any reason why I should not? I read that it is acceptable with this style, so thought I'd give it a try. I'm using all english malts and hops too on this one to stick to the style.

How about my mash temp? I know I could lower that to thin it out, so I'm mashing a bit higher to somewhat counter-act the sugar addition ... any thoughts on this?

I'm using S04 yeast primarily for the quick turnover. Did a little research on this yeast in an IPA and it seems like it should work just fine. Most seem to prefer S05 but I'm questioning whether it would be ready for the competition in mid-October, so going to try S04.

[Kyle]

Make sure you use a blow-off hose, otherwise, S-04 is good for IPAs.

[Richard]

I'm a little puzzled by the addition of sugar to dry out, plus the higher mash temp (which would achieve the opposite). If you're looking for a fast turnaround, perhaps consider that the plain 'ol sugar would require a little more aging to remove acetaldehyde? (although anecdotal evidence round here suggests that in the long run it's not going to hurt the beer) Also; if you're going "true to style", the English IPAs are rather a lot less hoppy than you're getting here. I'll have an example at the next meeting (Deuchars IPA). I'd cut your Challenger addition in half if I were you.

I'm doing a hybrid of styles - Imperial English IPA, for the competition. I cannot therefore judge you for going out of the "true to style" lines; just sayin' is all

+1 on the blowoff... this thing will go off like a goddamn rocket, especially if you do put the sugar in it.

[Jake]

Yea on second thought it would make more sense to lower the mash temp to lower the FG, say closer to 150ish. Just about to start brewing and I'll consider cutting the bittering hops down to half. And when you say a little more aging to remove acetaldehyde, do you think I`m pushing it with the 25 day time frame? I have no sweet clue what acetaldehyde is or tastes like, but if the consensus is that it will affect the beer come competition time, I could cut it out.

[Jake]

Richard: Wondering about what you said about cutting the bittering hops in half. I see that this style calls for between 40-60 IBUs according to BJCP. When I use 2 ounces, according to the calculator I'm using, it's coming in just below 60 Ibu's ... is there another calc I should be using?

[Dave Savoie]

my suggestion is 25 IBU at 60 min then make up the rest at 30 15 and 5

[Dave Savoie]

you will get a much mor quaffable bittering in this fashion

[Kyle]

I use 2oz Challenger 5.6%aa regularly at 60min, it is not overpowering at all. With a just-barely rolling boil, it is the perfect amount for stout where you don't expect a huge bitterness, and with a raging boil, the 2oz should be good in IPA, I'd think.

[Dave Savoie]

Ive also read that add your hops after the hot break has happened you get better realization

[Richard]

Looking at the BJCP guidelines, they seem to be a little.. er.. yeah. I think what I think of as an English IPA (i.e. stuff I drank in the UK called IPA), they think of as a session or normal bitter. Yes, the guidelines say 40-60 IBU; you may as well run with your original plan if you're going by BJCP styles. You'll get what I mean when you try the Deuchars IPA I brought back.

If you're doing stovetop the 2oz will probably get you about 45IBUs, which should be fine.

25 days should be fine with S-04, assuming force-carbing. I would agitate the carboy a bunch after primary has finished, to aid in cleanup.

Dave: I always found hot-break and boiling point to be pretty much simultaneous. Do you find otherwise?

[Dave Savoie]

wait till the scum has settled before adding hops

[Jake]

I never even really knew about this so called hot break, but waited about 5 minutes after the boil started and was amazed to see all the foam and scum-shat get sucked into the wort ... never realized this would happen. Before I would just add the hops once the therm hit 212. Hopefully it makes my beer even more delicious  

[Dave Savoie]

Apparently it helps with utilization and clarity

[Hawoh]

I'd recommend this podcast on brewing English IPA for a good recipe and tips for the style.

[Richard]

Good call, Hawoh. Listening now