White Man's Burden IPA

"Take up the White Man's burden--
Send forth the best ye breed--
Go bind your sons to exile
To serve your captives' need;
To wait in heavy harness,
On fluttered folk and wild--
Your new-caught, sullen peoples,
Half-devil and half-child."


Wow, Rudyard Kipling was a real asshole, wasn't he? Eff that guy and his racist bullshit.

Anyway, this is a full-bodied, strong and highly-hopped IPA in the classic tradition. It uses common UK ingredients, along with a few American substitutes.

Brewer:	John Albert		Email:	-
Beer:	White Man's Burden IPA		Style:	India Pale Ale
Type:	All grain		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	67 IBU
OG:	1.066		FG:	1.014
Alcohol:	6.7% v/v (5.2% w/w)
Water:	I charcoal-filter all my water, then boil it to drive off any chlorine and temporary hardness. Then for this beer, I treat it with 1/2 teaspoon of Burton salts.
Grain:	9 lb. British pale 1 lb. American 2-row 4 oz. Belgian aromatic 1 lb. American crystal 20L 3 oz. British crystal 135-165L 4 oz. Wheat malt
Mash:	75% efficiency
	This is a 2-step infusion mash. Add 12 quarts 135°F water. Stir, stabilize and hold at 128°F for 30 minutes. Add 5 quarts boiling water, then stir the mash while continuing to add more boiling water until temperature reaches 150°F. Hold for 60 minutes. Lauter and sparge with 170°F water to collect 6 gallons of wort.
Boil:	75 minutes	SG 1.055	6 gallons
	At the start of the boil, add bittering hops: 1 oz. Northern Brewer (8.5 AAU/HBU) and 1 oz. US Kent Goldings (4.5 AAU/HBU) Boil for 55 minutes, then add flavor hops: 1½ oz. US Kent Goldings (4.5 AAU/HBU) and ½ oz. Centennial (8.5 AAU/HBU) Boil 5 more minutes, then add ½ teaspoon Irish moss Boil 15 more minutes, then add aroma hops: 1 oz. US Kent Goldings and ½ oz Centennial. Remove from heat, chill rapidly and add to fermenter.
Hops:	1 oz. US Kent Goldings (4.5% AA, 75 min.) 1 oz. Northern Brewer (8.5% AA, 75 min.) .5 oz. Centennial (8.5% AA, 20 min.) 1.5 oz. US Kent Goldings (4.5% AA, 20 min.) .5 oz. Centennial (aroma) 1 oz. US Kent Goldings (aroma)
Yeast:	Wyeast #1187 Ringwood Ale I popped the smack pack, waited 4 hours till it swelled up, then pitched it into a 3-quart starter made from Briess Light DME, to an O.G. of 1.066. On brew day, I "top-cropped" 1 quart of krausen from the starter and pitched that at at 72° F.
Log:	Fermented in a 60-70° environment for 10 days, then racked into secondary. Dry-hopped with ½ oz US Kent Goldings and added ½ cup of steamed oak chips. Aged in secondary for 14 days, then kegged.
Carbonation:	2.0 volumes	Keg: 9.0 psi @ 45°F
	I force-carbonated for a week under 10 psi @ 45° F. If you choose to prime for bottling or kegging, you may want to add some fresh yeast along with the priming sugar/extract.

Recipe posted 03/30/09.