Olde London Export IPA - Beer Recipe - Brewer's Friend

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Olde London Export IPA

195 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: English IPA
Boil Time: 90 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 68% (brew house)
Source: 1839 Reid brewery IPA recipe
Calories: 195 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday March 7th 2018
1.064
1.010
7.2%
104.4
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,200 g United Kingdom - Maris Otter Pale2200 g Maris Otter Pale 38 3.75 95.7%
100 g Brown Sugar100 g Brown Sugar - (late boil kettle addition) 45 15 4.3%
2,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Kent Goldings15 g Kent Goldings Hops Pellet 6 First Wort 0 min 34.5 15%
15 g Kent Goldings15 g Kent Goldings Hops Pellet 6 Boil 60 min 30.28 15%
20 g Kent Goldings20 g Kent Goldings Hops Pellet 6 Boil 45 min 35.24 20%
10 g Kent Goldings10 g Kent Goldings Hops Pellet 6 Boil 10 min 4.39 10%
20 g Kent Goldings20 g Kent Goldings Hops Pellet 6 Aroma 0 min 20%
20 g Kent Goldings20 g Kent Goldings Hops Pellet 6 Dry Hop 3 days 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling bucket       Amount: 35g sugar in 200 ml       CO2 Level: 2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Infusion -- 62 °C 90 min
2 L Dunk sparge Sparge -- 79 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20 L) 9.1
Mash volume with grains (equipment estimates 21.4 L) 10.6
Grain absorption losses -2.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 8
Volume into fermentor 8
Total: 9.1  
Equipment Profile Used: System Default
 
Notes

This is a scaled down (and slightly adapted) historical recipe, or as close as I can manage anyway.
I won't be drinking this for about 3 months..the real thing was aged in the barrel for a year.
Originally, it would have had an ibu of 177! But, it was then aged before bottling and shipped for a few months. Even so, I'm eager to taste this ale.
It is not possible for me to replicate malt, water, yeasy and brewing/storing equipment exactly, so this will be a very loose replica.
This recipe is adapted from one I saw on a website, which in turn was quoting from a book
'The homebrewers guide to vintage beer'　2014. The author of the article and, I presume, the book is Ronald Pattinson.
I have adapted it to an export-type by making it stronger and have given more weight to late hop additions. It will still have very high ibus.
I have reduced the the original hop additions (90,60,30) and added aroma and dry hop additions, but apart from that it is very similar. Even the yeast is based on the same strain, Whitbread. 11g of S04. According to the yeast calculator this is an over pitch by 17%. I am hoping that this will actually help dry the beer out too, bringing it closer to the target ale profile.
Export IPAs would have also been exposed to Brett in their extended journey in barrels. This would have made the beer highly attenuated and dry. I cannot replicate this, but have instead added sugar in the hope that it will have a drying effect.

Brew day notes: mash temp very low 61-64... Pot was almost at the brim. Boiling water poured in, heat applied but not v effective. Low temp actually may work to dry it out too. Dunk sparge with 2 litres 80c water.
Pre boil gravity adjusted 1.098! Very fermentable wort. 8 litres final volume at OG 1.064. Might lack body, but will be very dry and spot on ABV for historical IPA. Let's see.
Day 5 of Primary fermentation gravity is 1.010...This is going to be an interesting brew. Already above 7% abv, so bang on for historical export strength IPA. I over pitched the yeast, but happily achieved the attenuation described in the recipe article.
4 day dry hop of Kent Goldings.
Day14 still 1.010.All done bottle tomorrow.
FG sample didn't taste like a modern IPA, more like a non-citrus hoppy barley wine, but with more conditioning and carbonation who knows what it will turn out like? Always knew this would be an interesting brew...

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  • Last Updated: 2018-04-10 01:21 UTC