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Beer name

Authentic IPA

Beer type

strong

Beer type

Beer description Makes 20 litres. India Pale Ale was shipped from England to India for the British troops. To withstand the journey, IPA needed to be a heavily hopped, malty brew with high levels of alcohol. Coopers Brewmaster Selection IPA recipe can be easily modified to make an authentic IPA like those produced in the early 1800s. Beware, as this recipe produces a beer with serious bitterness, sure to please the "Hopheads"! Flavour profile
Colour:
Copper
Bitterness:
High
Body:
Medium
Approx. Alcohol Level:
6.0% ABV
Naturally Carbonated:
Natural
uploads/recipe/Authentic_IPA.pdf

Ingredients

  • 1 x 1.7kg Original Series Real Ale
  • 2 x 500g Coopers Light Dry Malt
  • 1 x 500g Coopers Dextrose (or table sugar)
  • 1 x 25g Challenger Hop Pellets
  • 1 x 25g Styrian Goldings Hop Pellets
  • 1 x Coopers commercial yeast (or ale yeast of your choice) plus kit yeast
  • 1 x 250g Coopers Carbonation Drops

STEP 1: Mix

In a good sized pot add 500g Light Dry Malt to 2 litres of water then bring to the boil (watch closely to avoid boilover).

Add the Challenger Hop Pellets and boil for 15mins.

Take off the heat, cool in a sink of cold/iced water for about 15mins then strain into the Fermenting Vessel (FV).

Add the contents of the brew can, remaining Light Dry Malt and dextrose then stir to dissolve (don't be concerned about persistent lumps as they will dissolve over the course of several hours).

Add cold water up to the 18 litre mark and stir vigorously.

Check the brew temperature and top up to the 20 litre mark with cold or warm water to get as close as possible to 21C.

Add the yeast and fit the lid.

STEP 2: Brew

Try to ferment as close to 21C as possible.

After day 3, or once the foam has collapsed back into the brew, add the Styrian Goldings hop pellets (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).

Fermentation has finished once the specific gravity is stable over 2 days.

STEP 3: Bottle

Bottles need to be primed so that secondary fermentation (producing the gas in the bottle) can take place.

We recommend the use of PET bottles or reusable glass bottles designed for storing beer.

For information about kegging, see the FAQ section.

Priming

Bottle the brew using 2 carbonation drops per 740ml-750ml bottle (that is a priming rate of 8g per litre)

Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).

Store the bottles out of direct sunlight at 18C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.

Bottles may be stored (conditioned) for long periods of time (3 months or more). Conditioning should improve flavour, reduce the size of the bubbles and make the yeast sediment more compacted.

STEP 4: Enjoy!

Naturally conditioned Strong Brews, being higher in alcohol and fuller of body, benefit from extended conditioning at or above 18C.

You may choose to serve it cloudy or bright. Try one less chilled to get the benefits of the extra aromas and flavour.

Remember these brews are very high in alcohol and are not intended to be consumed as a session beer.