Hops and Glory Calcutta IPA (1850)

All Grain Recipe

Submitted By: eddthebrit (Shared)
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Brewer: Edd Draper
Batch Size: 5.25 gal	Style: English IPA (corrected) (14A)
Boil Size: 7.76 gal	Style Guide: BJCP 2019
Color: 9.1 SRM	Equipment: My Pot (18.5 Gal) and Igloo Cooler (10 Gal) - All Grain
Bitterness: 59.4 IBUs	Boil Time: 90 min
Est OG: 1.066 (16.1° P)	Mash Profile: My Decoction Mash, Light Body
Est FG: 1.014 SG (3.6° P)	Fermentation: My Aging Profile
ABV: 6.8%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
0.50 oz	Burton Water Salts (Mash 60 min)	Misc	1
11 lbs 8.00 oz	Pale Malt - Maris Otter (Crisp) (3.0 SRM)	Grain	2
4.48 oz	Caramel/Crystal Malt 150L Extra Dark (Muntons) (150.0 SRM)	Grain	3
1.50 oz	Northdown [9.6%] - Boil 45 min	Hops	4
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	5
0.75 oz	Northdown [9.6%] - Boil 5 min	Hops	6
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	7
1.0 pkgs	London Ale (White Labs #WLP013)	Yeast	8
1.00 oz	Northdown [9.6%] - Dry Hop 10 days	Hops	9
4.00 oz	Oak Chips (Secondary 3 days)	Misc	10

Notes

This is my reconstruction of the Museum Brewing Company's IPA based on an 1850 predecessor to Bass Continental. It was specially made for Pete Brown as a recreation of an authentic early India Pale Ale, and was described in his book "Hops and Glory: One Man's Search for the Beer Which Built the British Empire." This beer should be aged in a keg in a car that is driven regularly for three months in warm weather. Stand it upright in the footwell behind the front passenger seat to stop it moving around and wedge it in with cusions or something. This will provide the heat plus sloshing around which will simulate a sea voyage to India. DO not use very much oak - the oak notes should be very subtle. If the final beer screams oak aging then you went too far.

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