3 Jun
2004
3 Jun
'04
7:39 a.m.
Rick,
While I agree that the traditional IPA was made wih English
hops, I doubt the levels were as intense as you and I would
make them. Take a look at the CAMRA (start at
http://www.camra.org.uk/) book on IPA which reprints a number
of the old recipes from the commercial producers of the time
and then include the fact that it took nearly a year for the
beer to get to the drinkers in India and the beer was bitter
but the hop flavor and aroma were likely very low.
My version of one of these didn't place in Mashout but is
advancing in the AHA Nationals. If I remember correctly the
boil (something like 1.129 OG) was 1.5 pounds of Goldings for
85 minutes for approximately 7 gallons of wort so it was really
bitter. The original recipe had no late hop additions, no hop
back, and no dry hopping. Of course the spent hops were reused
to boil the 13 gallons of second runnings and that was also a
very hoppy beer was supposed to be a Scottish Ale but it was
more of an English Pale Ale.
Rick Oftel writes:
But in the traditional sense of the name, isn't the judges comment correct? I enjoy
hoppy ales more than most but believe that a traditional India Pale Ale should be made
primarily from English hop and malt varieties and should be hopped to the gills in the:
kettle, hopback, grant, keg, and in the glass.
Rick Oftel
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120
>> "Steve Fletty"
<fletty(a)umn.edu> 06/02/04 09:56AM >>>
My favorite scoresheet ever
was the one where the judges told me that
American hops were inappropiate in an IPA. I resited the temptation to visit
eash one of them and give them a nice Bell's Two Hearted or Celebration Ale
or Hop Devil or....
----- Original Message -----
From: "Curt Stock" <cstock(a)barr.com>
To: "Mike Moranz" <mmoranz(a)net-info.com>; "Steve Fletty"
<fletty(a)umn.edu>;
<Sphbc(a)sphbc.org>
Cc: <mba(a)thebarn.com>
Sent: Wednesday, June 02, 2004 9:53 AM
Subject: RE: Mashout
Great comment Mike. That's a perfect way to get the most out of a
scoresheet.
-----Original Message-----
From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com] On Behalf
Of Mike Moranz
Sent: Wednesday, June 02, 2004 9:34 AM
To: Steve Fletty; Sphbc(a)sphbc.org
Cc: mba(a)thebarn.com
Subject: RE: Mashout
It's not just numbers of entries, it's understanding judging and knowing
your own beers. I entered 4 and won 3 medals. The judges comments also
have to be read with an experienced eye to be able to improve your
brewing. Most comments are useful even though you may disagree with the
judge. Sit back with one of your entries and your scoresheet and taste
it while reading the comments. Mike
-----Original Message-----
From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com]On Behalf
Of Steve Fletty
Sent: Tuesday, June 01, 2004 11:52 AM
To: Sphbc(a)sphbc.org
Cc: mba(a)thebarn.com
Subject: Re: Mashout
I'd like to echo Rick "you've got to enter to win" idea.
I had 11 beers in the Mash-Out and managed to win with 3. One of my
beers scored a 21.
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