1837 Historical IPA

 

by Mike Dixon

 

5 gallon batch

 

13.25 lb. Marris Otter

 

154F for 1 hour
170F for 10 minutes

 

10 oz. Fuggles (5.5% AA, 60 min.)
1 oz. Kent Goldings (aroma)

 

Ringwood yeast suggested by Foster in Pale Ale. I used dry Whitbread yeast.
Dry Hop with 1 ounce Kent Goldings in secondary.

 

After fermenting I aged this beer in the keg in the garage at ambient temps for 6 months to simulate the journey from England to India. I recently found out that journey was only 40 days (oh well).

 

OG 1.070

FG 1.016

IBU off the charts