[erockrph]

I saw a few recent articles on Ron Pattinson's blog that discuss some low-gravity IPA's that were available in England in the early-to-mid 20th century. There was a recipe posted for 1957 Whitbread IPA that was brewed down at 1.036/3.9% ABV. It's interesting that Session IPA's have become a big thing in the past few years in the US, when they were apparently no big deal a century ago in the UK.

I think I'll be taking a shot at the recipe in this article: http://barclayperkins.blogspot.com/2016/02/lets-brew-wednesday-1957-whitbread-ipa.html  I'll probably use 1469 or 002/1968 instead of 1099, and I might push the hops closer to the end of the boil to get a bit more flavor/aroma, but otherwise I'll keep it close. Should be interesting.

[69franx]

Another great find, just plugged into my software for sometime in the future

[Joe Sr.]

I was going to tell you that no such thing exists, but then I read your post.  If Ron Pattison posted it, I'm sure it's meticulously researched.

That blog is awesome.  I can lose hours looking at his blog.

[dls5492]

I am sure most of you are aware that Mr. Pattinson has a book out called "The Home Brewer's Guide to Vintage Beers". I have the book for a couple of years now and cannot recommend strongly enough. I have brewed several recipes from this book with excellent results.

[erockrph]

I am sure most of you are aware that Mr. Pattinson has a book out called "The Home Brewer's Guide to Vintage Beers". I have the book for a couple of years now and cannot recommend strongly enough. I have brewed several recipes from this book with excellent results.

If this brew turns out well, I just might have to do that. I find myself on is blog every month or two and end up going straight to the "Let's Brew Wednesday" articles. I have about two lifetimes' worth of Brewer's Caramel on hand, so I really ought to brew more of his recipes just to make a dent in that.

[pete b]

Thanks for posting this Eric. I am trying to use up my hops I have on hand lately. I used up my American IPA hops last batch and this weekend I'm planning on using what's left which is a lot of fuggles EKG and a couple other English varieties. I think I'll do this recipe and a stout.

[BrewingRover]

I've had IPAs in England that were under 4% in recent times, but it sounds like beers are getting bigger over there. Caledonian of Edinburgh makes Deuchars IPA at 3.8% and it's excellent. There might be a recipe in Graham Wheeler's book, I'll have to look when I get home.

[brewinhard]

So, is that the first true session IPA then? 

[Steve Ruch]

"Low gravity IPA" just doesn't sound right to me. Can't we come up with a better name?

[Wort-H.O.G.]

"Low gravity IPA" just doesn't sound right to me. Can't we come up with a better name?

its called session IPA

[erockrph]

The whole crux of Ron's articles was basically that these were just another IPA at the time. Just like other styles, some were stronger and some were smaller. Breweries often brewed multiple beers within a style, and apparently IPA was no exception.

Sent from my XT1585 using Tapatalk

[thirsty]

The whole site is great, and I love all the old beer labels.

[erockrph]

I just jumped this to my serving keg and took a gravity reading/taste sample. My sample was still pretty yeasty, but otherwise damn tasty. I can't believe how good this beer is for 3.5%. The IBU's are spot-on for a beer of this size - I don't think I'd want to go any more bitter.

I have the keg in my keezer to crash for a few days, but then I will be bringing it back out to serve at cellar temps. If I had a cask setup, this would be a killer beer for it.

[brewinhard]

Yum!

[chumley]

"Low gravity IPA" just doesn't sound right to me. Can't we come up with a better name?

its called session IPA

I prefer the term "Original IPA" or just "IPA".  What American homebrewers think of IPA, should be called "American IPA" or "BJCP IPA".