Or, Need a Bigger Boat Bitter.
Took an evening and brewed my first English IPA in a very long time. This recipe will look very familiar to those of you who tried out the Boat Bitter – grist composition, water treatment, BU:GU ratio, mash regimen, yeast and planned fermentation schedule are all the same. The gravity is bumped up for an abv that should be somewhere between 5.5% and 6%, plus the final addition of kettle hops is doubled and there will be dry hopping. I’m excited for this one.
First Gold IPA
Target OG: 1.056
- 98% Floor-malted Maris Otter
- 2% Simpson’s Dark Crystal
- 152F for 75′
- 170F for 10′
nb: As with the Boat Bitter, I Burtonized my soft water with CaSO4 (gypsum) and MgSO4 (Epsom salts).
- First Gold (whole, 8.6% aa) at 60′ to 43 IBU
- First Gold (whole, 8.6% aa) at 15′ to 11 IBU
- First Gold (whole, 8.6% aa) at 0′, at a rate of 4 grams/gallon
- Chill to 68F, O2 and pitch with Wyeast 1026 Cask Ale
- After attenuation reached, dry hop with First Gold (whole, as above) at a rate of 8 grams/gallon for 7 days or so, then fine and keg.