Hops and Glory Calcutta IPA (1850)

All Grain Recipe

Submitted By: eddthebrit (Shared)
Members can download and share recipes

Brewer: Edd Draper
Batch Size: 5.25 galStyle: English IPA (corrected) (14A)
Boil Size: 7.76 galStyle Guide: BJCP 2019
Color: 9.1 SRMEquipment: My Pot (18.5 Gal) and Igloo Cooler (10 Gal) - All Grain
Bitterness: 59.4 IBUsBoil 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 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.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine