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Brewing India Pale Ale Recipes IPA Beer Styles

How to brew India Pale Ale (IPA) at home including the history of the style, description of the beer style, and how to forumlulate an IPA recipe.
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  Brewing India Pale Ale Recipes IPA Beer Styles By Brad Smith – Originally posted on our BeerSmith Home Brewing Blog – Subscribe here India Pale Ale (or IPA) is a popular staple of homebrewers, microbrewers and hopheads whoenjoy brewing some of the hoppiest beers on the planet. This week we look at India Pale Ale beer recipes, how to brew an IPA recipe and its history. History According toWikipedia, India Pale Ale traces its srcins to the 17 th century in England with theearliest pale ales. In fact, new malting techniques developed at the start of the 17 th century usingcoke-fired as opposed to wood-fired kilns enabled production of the first pale malts, andsubsequently paler beers. One of the popular pale styles was a beer called October beer, whichwas highly hopped and designed to be stored for an extended period. Note that this October beer  bears no relation to German Oktoberfest beer.George Hodgson, owner of Bow Brewery brewed a version of October beer that was popular among the traders of the East India Trading Company in the late 1700’s. East India traderssubsequently started trading many of Hodgson’s beers including his October beer. The highlyhopped, high gravity, highly attenuated pale ale actually benefitted from the long trip to Indiaand became popular with consumers there.Other brewers, including several large Burton breweries like Bass, Alsop and Salt lost their European export market in Russia due to new high tarrifs on beer. They quickly emulated theOctober beer of Bow Brewery and also started exporting to India. The style, which now wasnow commonly called “India Pale Ale” became popular in England as well around 1840. The IPA Beer Style IPA is a hoppy, fairly strong pale ale traditionally brewed with English malt, hops and yeast.The American version has a slightly more pronounced malt flavor and uses Americaningredients. The BJCP style guide for 2008 places srcinal gravity at between 1.050 and 1.075,and highly attenuating yeasts are used to drive a final gravity between 1.010 and 1.018 for 5-7.5% alcohol by volume.Multiple hop additions dominate the flavor profile in IPAs. English IPA’s typically have 40-60IBUs, though the slightly stronger imperial IPA versions can have hop rates as high as 120 IBUs.Color is similar to many pale ales - golden to deep copper color – varying between 8-14 SRM for the finished beer. Moderate carbonation is often used, though some English IPAs are lightlycarbonated. Brewing an IPA Hops dominate the flavor of an IPA, so careful selection of the hop additions is critical tosuccess. Traditional English IPAs use popular English hops such as Fuggles, Goldings, Northdown, Target, though sometimes noble hops are also used in finishing. Higher alphaEnglish hops are also popular for bittering. American IPAs use the rough American equivalentssuch as Cascade, Centennial, Williamette, though again higher alpha hops are often used in bittering.Multiple hop additions are almost always used for IPAs including bittering hops at the beginningof the boil, often several additions of finishing hops in the last 5-15 minutes of the boil, and dry  hops to provide a hoppy aroma. In general, higher alpha hops are used for the base boil additionwhile aromatic lower alpha hops are used in finishing and dry hopping, though some traditionalIPAs use lower alpha English hops throughout.Traditional English 2-row pale malt makes up the bulk of the grain bill (or two row Americanmalt for the American IPA), usually around 85-90% of the total. Crystal and caramel malts aretraditionally used to add color and body to achieve the desired overall color both in extract andall-grain recipes.Chocolate and black malts are not often used in commercial examples though they occasionallymake their way into home-brewed recipes. Personally I prefer moderately coloredcaramel/crystal malt. Occasionally you will see wheat, flaked barley or carapils malt added toenhance body, though these are rarely used and only in small quantities.As many IPAs were first brewed in the English city of Burton, they share much with their English Pale Alecousins, including the unusual Burton water profile which accentuates thehoppy profile. The Burtonwater profilehas extremely high concentrations of calcium carbonateand bicarbonate. Depending on your local water source, a small addition of Gypsum (CaSO4)can sometimes help to simulate the hop-enhancing high carbonate Burton waters.IPAs are most often made with traditional English ale yeasts, though care must be taken tochoose a highly attenuating yeast and avoid some of the lower attenuating, fruity British aleyeasts. Many brewers bypass the problem entirely by choosing a highly attenuating American or California ale yeast for a cleaner finish.All grain IPAs should be mashed at a lower temperature than pale ales to achieve the highattenuation desired. A mash temperature around 150F for 90 minutes will aid in breaking downmore complex sugars for a clean finish that accentuates the hops.IPAs are fermented and stored at the traditional ale temperatures, usually around the mid 60’s F.Long storage periods are sometimes required to achieve the proper hop-malt balance. IPA Recipes Many more are available here onour Recipes Page: ã FPA– All grain ã Baby’s Second IPA– Extract ã Brew Free or Die IPA– Extract ã Exotic IPA– Extract ã Hopped Up IPA– All grain ã Inglewood IPA– All grain ã Lip Smakin ’ Good IPA– Extract ã  The Abyss IPA– All grain ã Unreal IPA– Extract I hope you enjoyed this week’s article on the great India Pale Ale beer style. Please don’thesitate to leave a comment or subscribefor regular delivery if you enjoyed this article. Have agreat brewing week. Related Articles ã English Pale Ale Recipes  ã Cream Ale Recipes – Beer Styles ã Balancing your Beer with the Bitterness Ratio ã Brown Ale Recipes: Brewing Styles ã Dry Hopping: Enhanced Hops Aroma
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