Just checked and with the +0.002 added to the reading it was 1.014 @ around 67-68 degrees. Very dissapointed in the taste. Left an earthy, nasty aftertaste, not at all IPA-like. Hope this one isn’t ruined. This would be about 6.1% abv if finished. Not sure what my next step is. Secondary, bottling or dump it?
Tag Archive for 'IPA'
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Northern Brewer Town Hall 1800 Historic English IPA Pro Series extract kit. Here is their description:
The Pro Series beer kits have been developed in conjunction with professional brewers, using their own award-winning beer recipes.
Town Hall Brewery’s beer is renowned throughout the US, but only available at their amazing brewpubs in Minneapolis – until now. One of a handful of breweries to have an “A” rating on BeerAdvocate.com, it is known for producing high-quality beers in both experimental and classic styles.
Bronze Medal Winner, 2005 Great American Beer Festival. “Recipe converted from historic recipe dated from the year 1800. Bittering calculations were off the charts, so we used the same number of pounds of hops, but moved much of the addition to the later part of the boil. Original recipe called for 1 bittering addition. Very earthy, nutty malt character with a tremendous hops flavor!” -Town Hall Head Brewer Mike Hoops
Town Hall 1800 Historic English IPA
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.078
Malt 1: 9.45 lbs. Gold Malt LME (60 min)
Adjunct 1: 1 lbs Clear Candy Sugar (60 min)
Adjunct 2: 1 tsp Irish Moss (15 min)
Hop 1: 4 oz East Kent (60 min)
Hop 2: 3 oz East Kent (15 min)
Hop 3: 7 oz Fuggle (15 min)
Yeast: Wyeast 1098 British Ale Yeast (64°-75°F)
Boiling Schedule:
Collected 2.5 gallons of water. Bring to a boil. Remove water from heat and mix Malt and candy sugar. Add 6 drops of Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes. Add hop 2 and hop 3 addition at 15 minutes. Add Irish Moss with 15 minutes left in the boil.
Notes:
Used a 48 hour starter. Used a brew belt. Primary temps were around 68. I’ll leave in the primary for about 3-4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. I’ll leave in secondary for about 2 months. Bottle with 6 oz of corn sugar. Bottle condition for up to 2 weeks. I plan on aging this one a long time.
My actual OG was 1.060. Missed my target big time and don’t know why. Only guess is that a lot of wort was retained/lost when I pulled and disposed of the hops in the muslin sack. I pitched @ 65° and fermented @ 66-68°. Crazy amount of hops additions… 14 oz! Stunk up the house real nice 
Bottled the Double IPA after a couple weeks of dry hopping with an ounce of Cascade. Not much aroma as I was expecting. Used T-58 for bottling yeast along with 5 oz of corn sugar and 1 oz of table sugar in 16 oz of water.
I racked to secondary today, after about a month left in the primary due to the July 15 and 22nd floods that have kept us busy. Our basement rose to about 80 degrees during that time, so I hope no odd flavors or aromas are born from that. My FG was 1.013, making my ABV 8%, due to the 60 degree pitch OG and the 77 degree secondary OG. Should be a good beer from what I’ve read but I’m concerned about the heat. Also, the beer is a lot darker that I thought, but who cares if it taste great I guess. Now I’ll let it set until early October, then dry hop for a week.