Indian Pale Ale
I had some colleagues from India visit on a work trip in early September. Of course, when they asked what I would like them to bring from India, I requested spices… for brewing. This presents the perfect opportunity to make an IndiaN pale ale! How could I pass it up? I must admit, I’m not very knowledgeable regarding Indian cuisine so I had my brew club help draft a list of requests based on their culinary experience. Here is everything I received:
Since the hop harvest/brew day timing didn’t quite work out this year, I ended up drying all the hops I picked. In effect, I’m sort of combining my hop harvest pale ale into this Indian-spiced concoction of a brew day this year. However, I am still playing it safe. No spices will be added until secondary fermentation and I think I will buy smaller secondary fermenters to split the batch in half, dry-hopping both but only spicing one. This way I’ll still have some unadulterated homegrown hopped IPA and not too much spiced beer (incase it turns out over-spiced). Haven’t quite decided what spice I will add yet, but I’m leaning towards just the amchoor powder (dried mango). I’m thinking it could add a complimentary citrus/fruity note.
Here’s the base recipe (grain bill from Brewing Classic Styles, hops dictated by my homegrown supply, save for the magnum bittering addition I had lying around
) and pics from the 10/7/12 brew day:
Indian Pale Ale
|
5.35 gallons
All Grain |
|
| 1.067~OG→1.0??~FG→??%ABV |
105 IBU |
7.8°L SRM |
|
| Yeasts |
| 2000 ml starter 36 hrs. prior |
1056 – American Ale
Wyeast (Ale) |
2 smack packs |
| Fermentables |
| 15.75 pounds |
2 Row Base
36ppg, 2°L |
12.75 pounds
81% |
Caramel 20L
34ppg, 20°L |
1 pound
6% |
Sugar – Cane (in boil at 20″)
41ppg, 0°L |
1 pound
6% |
Munich (Light)
33ppg, 8°L |
12 ounces
5% |
Crystal 60L
33ppg, 50-60°L |
4 ounces
2% |
| Hops |
| 8.67 ounces |
Magnum
12%, Pellet |
1 ounce
12% |
Centennial
10%, Leaf |
3.5 ounces
40% |
Chinook
13%, Leaf |
2.75 ounces
32% |
Cascade
6%, Leaf |
1.42 ounces
16% |
|
| Batch |
| 90 minutes, 9.75 gallons |
Strike
Hit target of 149-150°F |
5 gallons
163°F
+ 1 gallon
170°F
90 minutes |
| Strike #2 |
3.75 gallons
170°F
20 minutes |
| Boil |
| 70 minutes, 8.5 gallons |
Magnum hops
12%, Pellet |
1 ounce
60 minutes (+5) |
Chinook hops (homegrown)
13%, Leaf |
2.75 ounces
30 minutes (+35) |
Centennial (70%), Chinook (30%) hops (homegrown)
10%, Leaf |
3.5 ounces
3 minutes (+62) |
| Ferment |
| 14 days @ 68°F |
Cascade hops
6%, Leaf |
1.42 ounces
7 days (+7 days) |
|
1056 – two packs grown up on a stir plate the day prior, then cold-crashed overnight and decanded most of the volume on brew day
7.25 oz of hops into the boil on brew day, 6.25 were whole, homegrown hops. Here’s a pic of the aftermath.
IPA (R) and cider 18 days after pitch and still bubbling a bit (L). Fermentation temp will start off around 68-70*
