I began homebrewing in January of 2005 with my friend Jesse Kasendorf. Jesse had some earlier exprience brewing extract beers and he showed me the ropes as we brewed a beer we dubbed Resolution IPA. The recipe was loosely adapated from an extract recipe in Charlie Papazian’s The Complete Joy of Homebrewing. The beer loosely approximated the craft beers we enjoyed and we went on to brew another few batches in the next few years.
Eventually I picked up my own copy of The Complete Joy of Homebrewing along with some basic equipment and over the years the quality of the beer I brewed has steadily improved as I refined my processes, learned to identify better ingredients, and steadily more sophisticated equipment.
This Saturday I’ll be returning to my homebrewing roots and inviting Jesse over for a brewday in which we make an updated version of our first IPA. This time we’re calling it Resolved IPA and we’ll be applying all the brewing techniques and lessons I have learned over the last 8 years to take it to the next level.
Our original Resolution IPA recipe was a sort of hybrid English/American take on the IPA with some toasted malt, a mix of English and American hops and an attempt at Burtonizing the water. Here was the recipe we used for a 5 gallon batch:
5.5 lbs Light Dry Malt Extract (DME)
1 lb Crystal Malt
1/2 lb Toasted Briess American 2 Row Brewers Malt
1 oz Fuggle Hops (boil)
1 oz Cascade Hops (boil)
1 oz Cascade Hops (finish)
2 tsp Gypsum
1/4 to 1/2 tsp Irish Moss
Our Resolved IPA will respect the spirit of the original beer by combining the English and American brewing tradition, but there will be some changes as well. Here’s how we’re updating it
- We’re going all-grain and we’re using English Maris Otter Base Malt for a nice bready malt backbone.
- In the place of the toasted two-row we’ll be using Victory Malt, which approximates the same toasty effect in the final beer
- To further emphasize the malt backbone we’ll use a small percentage of Munich malt – a tip I picked up from Mitch Steele’s IPA book
- We’re losing the Fuggles and we’re hopping much more aggressively with American hops in both boil and dry hop additions. Cascade Hops will still be present along with other citrusy varieties such as Centennial and Citra, We’re also be looking to get a piny, resiny character out of some Chinook and Simcoe.
- We’ll brew a 10 gallon batch and split it into two fermentations. Maintaining the dual English/American theme we’ll ferment with one batch with Wyeast 1056 American Ale and other with Wyeast 1028 London Ale.
With these ideas in mind here’s the new recipe.
11 Gallon Batch Size (10 Gallons kegged after accounting for trub, yeast and hop loss)
Maris Otter Pale Ale Malt 21.0 lb 84 % Mash 36
Munich Malt I 2.0 lb 8 % Mash 37
Victory® Malt 1.25 lb 5 % Mash 34
2-Row Caramel Malt 60L 0.75 lb 3 % Mash 34
Mash at 149F for 60 minutes
1.5 oz Warrior 60 min (16.0% AA)
1.0 oz Chinook 10 min (13.0% AA)
1.0 oz Cascade 10 min (5.8% AA)
1.0 oz Simcoe 10 min (13.0% AA)
1.0 oz Simcoe 5 min (13.0% AA)
1.0 oz Cascade 5 min (5.8% AA)
1.0 oz Citra 1.0 oz 5 min (12.0% AA)
1.0 oz Simcoe 1 min (13.0% AA)
1.0 oz Centennial 1 min (10.5% AA)
1.0 oz Citra 1 min (12.0% AA)
1.0 oz Chinook flameout (13.0% AA)
1.0 oz Simcoe flameout (13.0% AA)
1.0 oz Centennial flameout (10.5% AA)
Fermentation and Dry Hoppping
Split batch with one batch fermented with Wyeast 1056 American Ale (Chico Strain) and the other fermented with Wyeast 1028 London Ale, both fermented at 67F.
Dry hop in cornelius kegs in two separate stages. Each Keg will get the same charge:
Charge 1 1 oz Centennial, .5 oz Simcoe, .5 oz Chinook
Charge 2 1 oz Centennial, .5 oz Simcoe, .5 oz Chinook