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White Man's Burden IPA

"Take up the White Man's burden--
Send forth the best ye breed--
Go bind your sons to exile
To serve your captives' need;
To wait in heavy harness,
On fluttered folk and wild--
Your new-caught, sullen peoples,
Half-devil and half-child."


Wow, Rudyard Kipling was a real asshole, wasn't he? Eff that guy and his racist bullshit.

Anyway, this is a full-bodied, strong and highly-hopped IPA in the classic tradition. It uses common UK ingredients, along with a few American substitutes.

Brewer: John Albert Email: -
Beer: White Man's Burden IPA Style: India Pale Ale
Type: All grain Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 67 IBU
OG: 1.066 FG: 1.014
Alcohol: 6.7% v/v (5.2% w/w)
Water: I charcoal-filter all my water, then boil it to drive off any chlorine and temporary hardness. Then for this beer, I treat it with 1/2 teaspoon of Burton salts.

Grain: 9 lb. British pale
1 lb. American 2-row
4 oz. Belgian aromatic
1 lb. American crystal 20L
3 oz. British crystal 135-165L
4 oz. Wheat malt
Mash: 75% efficiency
This is a 2-step infusion mash.

Add 12 quarts 135°F water. Stir, stabilize and hold at 128°F for 30 minutes.

Add 5 quarts boiling water, then stir the mash while continuing to add more boiling water until temperature reaches 150°F. Hold for 60 minutes.

Lauter and sparge with 170°F water to collect 6 gallons of wort.


Boil: 75 minutes SG 1.055 6 gallons
At the start of the boil, add bittering hops: 1 oz. Northern Brewer (8.5 AAU/HBU) and 1 oz. US Kent Goldings (4.5 AAU/HBU)

Boil for 55 minutes, then add flavor hops: 1½ oz. US Kent Goldings (4.5 AAU/HBU) and ½ oz. Centennial (8.5 AAU/HBU)

Boil 5 more minutes, then add ½ teaspoon Irish moss

Boil 15 more minutes, then add aroma hops: 1 oz. US Kent Goldings and ½ oz Centennial. Remove from heat, chill rapidly and add to fermenter.

Hops: 1 oz. US Kent Goldings (4.5% AA, 75 min.)
1 oz. Northern Brewer (8.5% AA, 75 min.)
.5 oz. Centennial (8.5% AA, 20 min.)
1.5 oz. US Kent Goldings (4.5% AA, 20 min.)
.5 oz. Centennial (aroma)
1 oz. US Kent Goldings (aroma)
Yeast: Wyeast #1187 Ringwood Ale

I popped the smack pack, waited 4 hours till it swelled up, then pitched it into a 3-quart starter made from Briess Light DME, to an O.G. of 1.066.

On brew day, I "top-cropped" 1 quart of krausen from the starter and pitched that at at 72° F.

Log: Fermented in a 60-70° environment for 10 days, then racked into secondary. Dry-hopped with ½ oz US Kent Goldings and added ½ cup of steamed oak chips. Aged in secondary for 14 days, then kegged.
Carbonation: 2.0 volumes Keg: 9.0 psi @ 45°F
I force-carbonated for a week under 10 psi @ 45° F.

If you choose to prime for bottling or kegging, you may want to add some fresh yeast along with the priming sugar/extract.

Recipe posted 03/30/09.