I've got a good one for you today. An old IPA recipe. Whitbread IPA from 1923, to be precise.
[Shouting warning] Remember me mentioning weaker IPA. And how ridiculous it is to state, as the BJCP does, that it is incorrect to call any beer under 4% ABV an IPA. What justification do they have for that statement? History? How long do you have to brew a beer a certain way for that to become traditional for the style? Think about that while you're looking at this recipe.
IPA was Whitbread's biggest seller in 1923, accounting for 23% of sales. It was exclusively a bottled beer. To put IPA's gravity of 1036 into context, Whitbread's standard draught Mild, X, had an OG of 1042, and its standard draught Bitter, PA, 1046.
2009 minus 1923. I make that 86 years. The weak British style of IPA has been around at least that long. Yet it's tantamount to fraud if you listen to some. Now tell me, how long has DIPA been going?
Why is to so difficult to accept this type of IPA as legitimate? They've been with us a lot longer than the American variety.
For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.
Just click on the "Birthday Recipe" button below.
Guilt button - brewed my recipe commercially? pay me 100 euros. It really is the least you can do.