It was long overdue for me to have a go at an IPA. If you’ve been watching the soi disant craft beer scene at all, you’ll know that they are everywhere just at present. In the US especially they seem to have adopted IPA as their own and, in many cases pushed the style to the very limits of its characteristics. This very specifically isn’t an American IPA, its a much more traditional British one with moderate hoppiness while trying to maintain a balance with the malt.
Assuming that you know the background to where IPAs come from (and why they are so named), you may also recall that “The John Company” was the nickname of the East India Company, responsible for (depending on your perspective) either opening up trade to the East Indies during the 17th – 19th centuries, or for being an agent of colonial oppression during that period.
John Company IPA.
Brewdate: 27/5/2017, All grain, BIAB, 6L.
Target: OG 1.056 / IBU 45 / ABV 5 Actual: OG 1056 / ABV 5.5
- 1.9Kg Pale malt (92%)
- 75g Crystal malt 60L (3.7%)
- 75g Wheat malt
- 12g East Kent Goldings (4.5% AA) – 60 min
- 6g Fuggles (5% AA) – 60 min
- 4g East Kent Goldings – 30 min
- 13g East Kent Goldings – 10 min
- 11g Target (5% AA) dry hop, 10 days
- 1tsp Irish Moss (10 mins)
- 5.5g Safale S04 yeast
- 6.2L strike water heated to 67°C, mashed for 90 mins (NB temp dropped in the last 30 mins)
- Mash out at 82°C for 10 minutes
- 4L of first runnings
- Dunk sparged bag in 7L cold water for 5 minutes
- Combined to make a preboil volume of just over 11L
- 60 minute boil
- Pitched 7.6L, fermented at 21°C for 2 weeks
- Bottled 6L, 3 weeks room temp conditioning then refridgerated.
Tasting notes.
Clean taste with a good hop/malt balance but slightly hop-heavy. Slight fuzziness on the tongue and quite cloudy at both cold & room temps. Reduce IBUs next batch and watch the mash temp!
Rea Valley Brewery 