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