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Voyager IPA

This is my attempt to replicate the flavour and aroma of the American-style IPA,
which seems to be truer to the style than the current IPAs on the English market.
Hop bitterness and aroma dominate with a fantastic floral hop flavour.

Brewer: Templar Brewing Email: -
Beer: Voyager IPA Style: India Pale Ale
Type: Partial mash Size: 5 Imp. gal.
Color:
12 HCU (~8 SRM)
Bitterness: 61 IBU
OG: 1.038 FG: 1.008
Alcohol: 3.9% v/v (3.1% w/w)
Water: North Wiltshire tap water with 1/2 tsp gypsum.
pH still a little too high
Grain: 3kg British pale
250g British crystal 70-80L
Mash: 48% efficiency
Strike temp: 80°C. Held mash at 68-70°C for 1 hour.
Sparged with 3 litres of water at 80°C.
Low mash efficiency due to it being my second time and my poor sparging technique.
Boil: 60 minutes SG 1.095 2 Imp. gal.
1kg Light dry malt extract
1 tsp Irish Moss added at last 20 mins.
Hops: 1.5 oz. Pioneer (9.3% AA, 60 min.)
1 oz. Centennial (9.5% AA, 45 min.)
1 oz. Cascade (7.3% AA, 30 min.)
1 oz. Cascade (7.6% AA, 15 min.)
Yeast: Safale S-04 dry yeast, rehydrated in 12oz water with a few spoonfuls of wort.
Pitched when wort at 25°C
Log: Primary fermentation: 7 days (SG: 1.010)
Secondary fermentation: 9 days (dry hopped with 1oz Cascade)
Primed with 4oz brewing sugar
Conditioned indoors for first 13 days (about 18°C) then moved to garage (about 10°C)
Tasting: After the first 2 weeks there was a pronounced bitterness, outweighing the sweetness of the malt.
The hop character was overwhelming, especially in the aroma, which was pretty much what I was going for anyway.
After four weeks the beer was superb and the flavours had balanced out a little.
It does need a little more maltiness to balance out the bitterness, which an improved mashing/sparging technique should accomplish.

Recipe posted 04/17/09.