My base notes suggest that I was going to make an IPA.
I don’t know what I was thinking. One look at the recipe and there’s no way this could be a proper IPA. Even if I had used more hops, I still wouldn’t have had an IPA because I am coming to the conclusion that the style really requires hops added to secondary so that they show up in the nose. Otherwise, you’re really dealing with a pale ale.
This, however, has enough malt in it that it’s really an ESB. There’s no getting around it. I’m not disappointed in that; I don’t know that I really wanted an IPA.
On the other hand, missing the target isn’t beneficial. I take this data to mean that my process of ‘partial mash’ brewing is becoming more efficient. If I try making an IPA in this manner, I might have to up the hops or pay greater attention to what kind of hops I’m using, and when.
But for an ESB, this is pretty good.
Brew date: 3.10.13
1 lb C40
1 lb C120
1 lb Victory
2 lb Pale
6 lb LME
1 oz Magnum @ 60 (used .5 oz in ‘preboil’)
1 oz Chinook @ 30
1 oz Amarillo @ 15
1/8th tsp Irish Moss @ 5
1187 Wyeast Ringwood Ale-prestarter made
Added 1/2 oz Chinook to secondary on 3.21