Gridlock ipa10/6/2023 ![]() Skip straight to the list > Measuring the mash temperature The origins of IPA Most English IPA recipes recommend a mash temperature of 65✬ (149 Fahrenheit) whereas the majority of American IPA recipes favour 67✬ (153 Fahrenheit). IPA (India Pale Ale) is probably the most popular style of craft beer. ![]() The style was developed during the nineteenth century as a way to preserve beer that was shipped to British troops overseas (mostly to India). The most popular beers in the UK at the time were pale ales and porters. Unfortunately, these beers weren’t suited to being stored at higher temperatures and by the time they arrived in India, they had gone off.īritish brewers found that if they added more hops to pale ale, it would survive the journey intact. ![]() To offset the excessive bitterness caused by the extra hops, they also added more malt. This not only helped balance out the hops but also increased the alcohol content, also helping preserve the beer. The new India Pale Ale style of beer was so popular among the troops that soldiers continued ordering it when they returned home.ĭuring the American craft beer revolution of the 1980s, US brewers began reinterpreting traditional IPAs and developed a whole range of styles. Different strains of hops and brewing techniques such as dry hopping have brought a whole new mix of flavours and appearances to IPA.Įxtra hops are no longer synonymous with bitter as brewers have developed recipes which bring out citrus, fruity and pine flavours. Today, more than just a style, IPA is a diverse subset of beers. Last month I wrote a post discussing the effect that mash temperature has on the taste and alcohol content of beer. In that article, we saw that the optimum temperature for single-step infusion mashing is between 63✬ and 70✬ (145-158 Fahrenheit). We said that mashing between 63 and 65✬ (145-159✯) yields more fermentable sugars and produces a beer with a dryer taste and higher alcohol content. Whereas mash temperatures between 66 and 68✬ result in more long-chain sugars and a fuller-bodied ale.
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