Or try all Target with Nottingham if you want a clean dank hop bomb.
Definitively dry hop. Have you had Bengal Lancer? That has a Target dry hop.
Coming back to this again.
A few years back I bought two packs of Windsor dry yeast but never got around to using them.
Do you think this beer would turn out good with that yeast as they are expired since last month and I'd like to use them up?
However I'd rather not mess up this beer for the sake of a few bucks.
The attenuation would probably be a bit low but I can mash at a lower temperature to counteract this; maybe also add 1/4 to 1/2 a pound of dark brown sugar.
So I actually brewed this again 3 weeks ago with the only change from the original recipe being that I used WLP005 at about 65F.
I measured a sample a few days ago and it was at 1.016 with no hints of diacetyl. However yesterday I added a Fermwrap to see if I could get it a few points lower before I bottle tomorrow.
I have no idea what temperature it will be raised to but I guess somewhere between 68 and 70. I'm going to take another sample tonight so I'll measure the temperature then.
Looking forward to this one because last time I tried was with WLP002 and I thought it was finished. It was my first English IPA and I was really enjoying it too but after two weeks in the bottle it was way overcarbed.
I always have a hard time handling that yeast. Be it either WLP002 or WY1968
So it went up to 80 with the brew belt but it seemed to have done the trick because it finished at 1.011 and I don't have any fear of it being overcarbed.
After 9 days in the bottle it's tasting great. :rockin:
Have you posted the recipe?
I brewed an IPA with all EKG once. It was disgusting. One of the worst beers I've ever brewed. It doesn't taste infected either. I'll see if I can find the recipe when I get home.
Ingredients Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 86.13 %
14.4 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.58 %
6.4 oz Amber Malt (22.0 SRM) Grain 3.45 %
5.4 oz Wheat, Torrified (1.7 SRM) Grain 2.84 %
1.25 oz Chinook [12.00 %] (Dry Hop 10 days) Hops -
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 33.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (30 min) (Aroma Hop-Steep) Hops -
1.50 oz Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Thames Valley Ale (Wyeast Labs #1275) [Starter 125 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.062 SG (1.050-1.075 SG) Measured Original Gravity: 1.058 SG
Estimated Final Gravity: 1.015 SG (1.010-1.018 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 11.0 SRM (8.0-14.0 SRM) Color [Color]
Bitterness: 33.1 IBU (40.0-60.0 IBU) Alpha Acid Units: 10.0 AAU
Estimated Alcohol by Volume: 6.10 % (5.00-7.50 %) Actual Alcohol by Volume: 6.26 %
Actual Calories: 257 cal/pint
What UK Pale Malt are y'all using for the mrbowenz recipe? Marris Otter?
I think I might give this one a go, but will change a few ingredients according to what I already got at home.I made a really nice English IPA with EKG. Recipe is:
10 pounds maris otter
1 pound torrified wheat
1 pound victory malt
8 ounces crystal 80L
1 ounce EKG 60 minutes
1 ounce EKG 30 minutes
1 ounce EKG 15 minutes
1 ounce EKG 5 minutes
London ESB yeast Wyeast 1968 (big starter)
OG 1.050
FG 1.012 (was shooting more for 1.016)
Hops will be saaz and admiral for bittering only.
... Well... I changed every ingredient, but I guess it will stay somehow in the same area
Try this 1868 Younger's XP (their IPA) http://barclayperkins.blogspot.co.uk/2011/09/lets-brew-wednesday-1868-younger-xp.html
WLP023 is pretty clean, so the odd degree won't make a big difference - I plan to play with it as my "summer" yeast.
This was sort of a long time ago, but I'm thinking about a modified version of this recipe, because I have a bunch of MO and EKG right now. What if I leave out the wheat and the victory malt and up the crystal a bit? Think this might work out fine?I made a really nice English IPA with EKG. Recipe is:
10 pounds maris otter
1 pound torrified wheat
1 pound victory malt
8 ounces crystal 80L
1 ounce EKG 60 minutes
1 ounce EKG 30 minutes
1 ounce EKG 15 minutes
1 ounce EKG 5 minutes
London ESB yeast Wyeast 1968 (big starter)
OG 1.050
FG 1.012 (was shooting more for 1.016)
This was sort of a long time ago, but I'm thinking about a modified version of this recipe, because I have a bunch of MO and EKG right now. What if I leave out the wheat and the victory malt and up the crystal a bit? Think this might work out fine?
Great! I'm going to try this one out for Spring. If it ever gets here...Yes, it would be fine. I like the wheat for head retention, and the victory for "toasty", and less crystal, but that is my preference. If you like more crystal flavor, then it would be great.
I made a really nice English IPA with EKG. Recipe is:
10 pounds maris otter
1 pound torrified wheat
1 pound victory malt
8 ounces crystal 80L
1 ounce EKG 60 minutes
1 ounce EKG 30 minutes
1 ounce EKG 15 minutes
1 ounce EKG 5 minutes
London ESB yeast Wyeast 1968 (big starter)
OG 1.050
FG 1.012 (was shooting more for 1.016)
Enter your email address to join: