BeerSmith™ Recipe Cloud

Taste Notes

Great little traditional IPA recipe. OG and BU are about equal. Lots of fresh hops of three different varieties. You'll notice the No3 Invert which is highly unusual for an IPA. A note in the log responds to this, "No2 saccharin not delivered in time. No3 used instead." They added a bit of caramel for a fine tuning of the color but it’s not worth it here. This beer tastes very much like Fullers London Pride. A little more bitter but very similar. Tasting Notes: Deep golden colour with a pillowy head. Herbal, spice and citrus notes. Ladyfingers and biscuits. Crips, clean, minerally, dry hoppy finish. Bloody spot on pint.

Notes

From Ron Pattinson and Kristen England. A traditional IPA. Not one of those stupid strong things. A proper, low-gravity IPA. You know the type. The ones that were actually most typical of the style. Brewers in London and the Southeast often made beers called IPA. As a rule, these beers were weaker than the brewery's PA. Many of the IPA's were, like this one, specifically bottled beers. I can only think of one that still survives: Harvey's IPA. Barclay Perkins PA had an OG of 1053º. A good bit higher than the 1046º of this baby. The origins of these IPAs was the end of the 19th century. Whitbread introduced theirs in 1899. It was 1051º to their PA's 1058º. By the 1920's, that had dropped to 1036º and 1046º. As I'm sure you've noticed, Whitbread's versions were a good bit weaker than Barclay Perkins. This is a very early version of Barclay Perkins IPA. It first appeared in 1927, replacing XLK (bottling). That was a bottled version of their Ordinary Bitter. At only 1038º, it was a pretty puny beer. IPA was not a strong beer. Have I said that recently? It still bears repeating: IPA was not a strong beer. Do you think people will listen if I say it often enough?