They often use traditional Fuggles, Goldings, and other long-standing English hops, and well-made versions are always well-balanced between malty sweentess and hoppy bite. Eventually, folks back in England started getting their hands on the style, and by the mid-1800s, IPAs dominated English brewing.Įnglish IPAs are typically milder, lighter, and less bitter than their American counterparts. To prevent spoilage during the 3-month journey around the Horn of Africa, English IPAs were loaded with antibiotic hops. Legend ( 1) has it that these beers were brewed to survive the journey from English breweries like Bass and Burton’s. In a nutshell (or, since we’re talking beer, barley husk), English IPAs like Samuel Smith’s India Ale are the original IPA. There are three basic types of IPAs: English IPAs, American IPAs, and Imperial IPAs (in order from mild to powerful). Just about every brewery has at least one in their lineup, and they made up 11.2% of craft beer sales in 2011 (up 2%) and may very well overtake pale ales as the top beer style when the 2012 numbers come out. India Pale Ales, or IPAs, are like your your quick-witted buddy from school who always has a sarcastic zinger AND your back in any battle – they keep you on your toes, and keep you coming back for more.Īlways hoppy, often bitter, usually sharp-tasting, and occasionally tongue-punching, IPAs are the current kings of American craft brewing. Mugs are good if your intent is to drink vast quantities of beer. Imperials also do well in snifters or goblets. Hence, I'll be shooting for the drier version.Ideal Glass Choices: Tulips are ideal. On another note, the bottled version is the one I am after, and it finishes a lot drier then the Tap version. Deal? Seriosuly, I am anxious as hell to try this.

PM me your addy and I'll drop a 6 pack in the mail for ya. This gives you 40IBU tinsenth, 48 IBU rager, so about the right range.Ī Lot better then what I have seen. Toss in a tsp or 2 of gympsum, as despite the the low IBUs and high FG this beer has a fairly assertive bitterness

I feel there could be some dry hop character, but it's not intense, this is a maltier version of the style. OG: 1.061, target FG: 1.016, Target ABV: 5.9, IBU 40(tinseth) 48(rager)ĭry hop 1oz if you feel it needs more aroma than this. Of the top of my head it has some hop presense, but not what I'd call extremely assertive. It's low attenuation will help get the high FG Yeast: I'd start with WLP002 and ferment 66-68 to get a well-attenuated, slightly fruity fermentation.

Hops: Cascade (maybe clean bittering hop?) If you shift it a bit, it's 1.061, 1.016, sounds better. I'm not sure how right that sounds to me. Yeast contributes to our beer's slightly fruity aroma.ġ5.5 plato = 1.063, 5.9ABV means OG: 1.063, FG 1.018. Our yeast is cultivated here in the brewery and is unique to Harpoon. Harpoon IPA uses Harpoon's proprietary yeast strain. These sugars ferment fully creating 5.9% alcohol by volume and leaving no residual sweetness. Along with the third malt, a 2-row pale, there is an abundance of fermentable sugar to be converted into alcohol, which accounts for the relatively high original gravity. One adds a toasted flavor and another a malty flavor. The aroma is floral, distinctly different from the herbal, spicy, or â€œcut grassâ€ aromas of other hop varieties. Northwest Cascade hops are used generously in Harpoon IPA. The pronounced hop aroma and the deep copper color make an immediate sensory impression.

Hops in harpoon ipa