Apple Bottom IPA
By: Beau BurkeStyle: English IPA
OG: 1.06
FG: 1.012
Recipe Type: Extract
Apple Bottom IPA is an attempt to make an authentic English IPA. While I think it came out a little fruitier than a BJCP judge might like, the esters wind up working well with the bitterness and English hops.
Apple Bottom is a lighter, easier drinking IPA. It's got an apple-like quality from the Burton ale yeast, but manages to avoid cidery flavors. Mouthfeel is the opposite of heavy and color is a light amber. If it weren't upwards of 6%, I'd call it a good session beer.
Hell with it! Since I'm a drunk, it's a great session beer. I can see myself putting away many pints of it throughout a hot July.
Apple Bottom is a lighter, easier drinking IPA. It's got an apple-like quality from the Burton ale yeast, but manages to avoid cidery flavors. Mouthfeel is the opposite of heavy and color is a light amber. If it weren't upwards of 6%, I'd call it a good session beer.
Hell with it! Since I'm a drunk, it's a great session beer. I can see myself putting away many pints of it throughout a hot July.
Ingredients
- 7lb Light Liquid Malt Extract
- 1lb Light Dried Malt Extract
- 1lb English Crystal Malt (40L)
- 1/2lb Biscuit Malt
- 1/4lb Aromatic Malt
- 2oz Whole Northern Brewer
- 2oz Whole Fuggles
- 3oz Whole Goldings
- White Labs Burton Ale Yeast
Procedure
- Steep grain at 150F for 30 minutes.
- Add all malt extract and boil with 2oz Norther Brewer for 60 minutes.
- At 30 minutes remaining, add 1oz Goldings.
- At 15 minutes remaining, add 1oz Goldings.
- At 5 minutes remaining, add 1oz Fuggles.
- Sparge into fermenter and top off to 5 gallons with cold, pre-boiled water.
Ferment
- Racked to secondary 6 days later with 1oz Fuggles and 1oz Goldings
- Kegged two weeks later.
Notes
- Not much aroma to speak of. I might just stick with the big American varieties for dry-hopping from now on.