Recipe: Historic IPA
This beer is my attempt to recreate a historic IPA. It is based on an article from Craft Beer & Brewing. The excessive level of hops and long aging should help to define the character of this beer as well as give it an extra level of complexity. Brett should give interesting aromatics and change the perception of the hops slowly over time. It is a bit of a risk bottling this beer considering the highly unpredictable nature of brettanomyces but it will allow the beer to age and go through flavor and aroma changes that should be fun to observe.
OG: 1.066 —- FG: 1.0?? —- ABV: ?.?%
- 14 lb Marris Otter
- 3 oz East Kent Goldings – 60 min
- 1 oz East Kent Goldings – 10 Min
- 2 oz East Kent Goldings – Secondary for 14 Days
- 2 oz East Kent Goldings – Tertiary for 7 Days
Yeast: Wyeast 1203 (Burton IPA Blend) & WLP645 (Brettanomyces Claussenii)
Mashed at 150 for 75 minutes. Boiled for 65 minutes. Fermented at 68 F for 2 weeks. Brewed 1/29/16 with 68% efficiency. Racked to Secondary 2/13/16 and added a vial of WLP645. Dry hopped 3/6/16 with 2 oz EKG. Racked to Tertiary 3/20/16. Dry hopped 4/4/16 with 2 oz EKG and 2 oz American Oak soaked in Vodka. Bottled 4/14/16.
Tasting Note 10/24/2017: it’s almost a year and a half old and in my opinion coming into its own. In the early days it was very hop forward and relatively clean. Now hops and Malt blend in the background (amazing that there are still hop notes after all this time). It has a strong estery-funky nose with clean barnyard and maybe some leather. Tastes great with a initial lactic sourness without any acetic quality. Fruity notes, not too much hop bite, very well balanced. Apearance… speaks for itself.