You might be a little confused by this beer. As it actually looks like an IPA is “supposed to”: over 6% ABV and hopped to hell. By this time, you’ve probably realised that most of the IPAs brewed in the UK didn’t fit that profile. Other than the ones brewed in Burton.
The recipe is generally similar to the other Pale Ales. Except that the adjunct is flaked wheat. Why was that? For head retention? Possibly. But wouldn’t the same be desirable in all the other Pale Ales, too?
Once again, the sugar is a combination of No. 2 invert and dextro-maltose. Which I’ve consolidated to all No. 2 invert.
Pretty sure that this was a Stock Ale. Nine to twelve months with Brettanomyces is my guess.
| 1897 Fremlin IPA | ||
| pale malt | 9.50 lb | 70.37% |
| flaked wheat | 0.75 lb | 5.56% |
| No. 2 invert sugar | 3.25 lb | 24.07% |
| Fuggles 120 mins | 2.00 oz | |
| Goldings 90 mins | 4.00 oz | |
| Goldings 60 mins | 2.00 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1069 | |
| FG | 1018 | |
| ABV | 6.75 | |
| Apparent attenuation | 73.91% | |
| IBU | 101 | |
| SRM | 12 | |
| Mash at | 148º F | |
| Sparge at | 170º F | |
| Boil time | 120minutes | |
| pitching temp | 58º F | |
| Yeast | Wyeast 1099 Whitbread ale | |
73.91% attenuation... would that be enough for a proper IPA?
ReplyDeleteThat's before 12 months with Brettanomyces. By the time that was done, the rate of attenuation would be much higher.
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