HammerSmith Ales English IPA
Recipe from Christopher Bowen’s brewing log. This is a recipe that won a gold medal and best of show at the 2007 Great American Beer Festival in the ProAM catagory, a silver medal at the AHA regional and a gold medal at the Kona Beer Festival in 2008. It is based off of a 19th century recipe from Samuel Allsopp and Sons LTD, circa 1860s. English brewers used tons of American hops in many beers during the 19th and 20th centuries. This was dry-hopped with Chinook, but other than that I used all East Kent Goldings. Chinook is a distantly related cultivar of the Petham Golding.
HammerSmith Ales English IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.010
IBU = 54 SRM = 11 ABV = 6.2%
Ingredients
10.5 lbs. (4.8 kg) British 2-row pale malt
14.4 oz. (0.41 kg) crystal malt (60 °L)
6.4 oz. (0.18 kg) amber malt
5.4 oz. (0.15 kg) torrified wheat
10 AAU East Kent Golding hops (60 min.) (2 oz./56 g at 5% alpha acids)
2.5 AAU East Kent Golding hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
7.5 AAU East Kent Golding hops (10 min.) (1.5 oz./42 g at 5% alpha acids)
1.25 oz. Chinook hops (dry hops)
1 tablet Whirfloc (15 mins.)
1 tsp. yeast nutrients (15 mins.)
Wyeast 1275 (Thames Valley Ale) or White Labs WLP023 (Burton Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Target mash temperature is 152 °F (67 °C) mixing grains with 3.6 gallons (14 L) of strike water. Raise mash to 168 °F (76 °C) and begin lautering.
Boil for 60 minutes adding the bittering hops at times indicated in the ingredients list. Add the Whirfloc tablet and yeast nutrients when 15 minutes remain in the boil. After the boil is finished, chill the wort to 67 °F (19 °C) and transfer to a sanitized fermentation vessel. Ferment at 67 °F (19 °C). Add the final addition of hops and store the beer an additional week at 58 °F (14 °C). Your beer is now ready to rack into a keg, or bottles along with the priming sugar.
HammerSmith Ales English IPA, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.058 FG = 1.010
IBU = 54 SRM = 11 ABV = 6.5%
Ingredients
6 lbs. (2.7 kg) Maris Otter liquid malt extract
2 lbs. (4.8 kg) British 2-row pale ale malt
14.4 oz. (0.41 kg) crystal malt (60 °L)
6.4 oz. (0.18 kg) amber malt
5.4 oz. (0.15 kg) torrified wheat
10 AAU East Kent Golding hops (60 min.) (2 oz./56 g at 5% alpha acids)
2.5 AAU East Kent Golding hops (30 min.) (0.5 oz./14 g at 5% alpha acids)
7.5 AAU East Kent Golding hops (10 min.) (1.5 oz./42 g at 5% alpha acids)
1.25 oz. Chinook hops (dry hops)
1 tablet Whirfloc (15 mins.)
1 tsp. yeast nutrients (15 mins.)
Wyeast 1275 (Thames Valley Ale) or White Labs WLP023 (Burton Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
In a large brewing kettle, heat 5.5 qts. (5 L) of water to 165 °F (74 °C). Place the crushed grains in a steeping bag and steep in this water for 60 minutes. Hold the temperature around 152 °F (67 °C). Heat 1.5 gallons (5.7 L) of water to a boil in your brew pot. Add “grain tea” from steep to your brewpot. Hold grain bag over brew pot with a large colander and rinse grain bag with 1.5 qts. (~1.5 L) of hot water at 170 °F (77 °C). Top off the brew pot to 6 gallons (23 L). Add liquid malt extract and bring to a boil.
Boil for 60 minutes adding the hops at times indicated in the ingredients list. Add the Whirfloc tablet and yeast nutrients when 15 minutes remain in the boil. After the boil is finished, chill the wort to 67 °F (19 °C) and transfer to a sanitized fermentation vessel. Ferment at 67 °F (19 °C). Add the final addition of hops and store the beer an additional week at 58 °F (14 °C). Your beer is now ready to rack into a keg or bottle with the priming sugar.
