Aged English IPA

[calpete]

I have ten gallons of an English IPA now fermenting in carboys, and I'm thinking about experimenting with one of the two resulting kegs. I want to try something historically inspired, but I'm ultimately interested more in developing interesting flavors than in authentically reproducing the past.

Here's my thinking. English IPAs, whatever their specs (SRM, OG, BU, etc.), were not drunk fresh; they were relatively strong, hoppy ales that had sat around for a while in less than ideal conditions. After reading several sources, I'm convinced that the basic premise behind the style was to limit the aged quality as much as possible, and that by the end of the 1800s, the brewers serving the Indian market had become quite skilled at keeping their beers fresh. Barrels were lined with brewer's pitch, and the alcohol and hop levels helped limit the critters. Nonetheless, particularly when the trade was just beginning, I have to believe that some wood character and/or microbiological funk made its way into much of the beer by the time it was unloaded on the docks of Bombay, Madras, or Calcutta. The brewers maybe weren't shooting for these qualities, but they were undoubtedly there--at least one would think.

What I'm hoping to achieve, then, is an aged IPA that retains its basic character but with a subtle addition of some oak and/or Brett complexity. Bearing in mind that my goal is a drinkable, interesting beer, rather than historical accuracy, does anyone have suggestions as to how to proceed. After about two weeks in the primary, I'm planning to rack to a keg and add oak cubes and/or a Brett culture at that time, sampling periodically as it ages over the next several months. For a subtle oak contribution, does half an ounce of cubes for the 5 gallons sound right, or should I go with a full ounce? American, French, or Hungarian oak? What about Brett strain and dosage? One vial of the Bruxellensis? Or am I better off going with the Claussenii? And finally, if I choose to dry-hop this beer, should I wait to do so after aging and removing the oak, or will that contradict the intended aged character of the beer?

[wunderbier]

Hey Pete, did you check out Ron Pattinson's Shut up about Barclay Perkins blog? It's one of the very few historical beer resources that actually uses sources. Zythophile's blog is also good. Both have a good amount of info on IPA in the 1800s. Something else to consider about IPA is that it was incredibly dry. The advantages of strong hopping were already know before the IPA trade and used to ship export porters successfully to India. The IPA was really genius in that it was low gravity (for the day) at around 1.060, but approaching 90% ADF. There simply wasn't a lot of foothold for bugs.

[calpete]

Zythophile is great, and thanks for the Barclay Perkins suggestion; it looks good, too. I'm most anxious to get my hands on Pete Brown's new book.
Cheers!

[mediumsk]

i wouldnt pitch a whole vial of brett. way too much unless you want the brett to be the main character.i did an 100% brett brux beer a while ago and i pitch the dregs from it's 12 oz bottles, this seems to give me something close to the brett level of your average bottle of orval.
what brett flavors are you looking for?
clauseni and brux at low levels play well with hops in my experience, lambicus not so much

[calpete]

i wouldnt pitch a whole vial of brett.

Thanks. I think I've decided on trying the clauseni as it's reportedly the most subdued of White Labs' three strains--plus it also is of British origin. I'm planning on aging in the low-oxygen environment of a keg, which would slow down the Brett, yes? How else might it impact how the Brett performs? Should I periodically vent the keg to relieve any head pressure that develops? The other variable is the oak. The cellulose will add some more Brett food, from what I understand.

[hopshead]

Calpete >> I have been interested in doing something similar. I don't really want to mess with brett though. I thought about making a standard ipa and when I dry hop, adding an oak cube as well. Might be good, might not, but it sounds simple and might give me an idea about where to go on the next brew.

[mediumsk]

i wouldnt pitch a whole vial of brett.

Thanks. I think I've decided on trying the clauseni as it's reportedly the most subdued of White Labs' three strains--plus it also is of British origin. I'm planning on aging in the low-oxygen environment of a keg, which would slow down the Brett, yes? How else might it impact how the Brett performs? Should I periodically vent the keg to relieve any head pressure that develops? The other variable is the oak. The cellulose will add some more Brett food, from what I understand.

yeah from what ive heard, clauseni was originally cultured from english old ale casks.
I dont have any experience with brett and kegs( just set up my kegerator 2 days ago!)
the only oxygen variables ive played with so far are for primary brett ferments so im not sure on that one either.
i wouldn't worry about the cellulose though, i can't underestimate how long it takes brett to ferment ALL the sugars, it;s the brett beers that you age for a reaally long time where you start to take into acount things like sugars in wood and whether or not to leave a yeast cake for the brett to eat.