The Whitbread IPA is based very closely on a historic recipe posted on Ron Pattinson's blog. I believe he posted this recipe in response to some discussion about Session IPA's. Apparently the Brits have been doing it going way back, and it was no big deal for them. Many breweries brewed their beers at several strengths, and IPA was no different. Frankly, I think I like their take on it better than the modern American one.
Here's the recipe as I brewed it. The recipe called for a target FG of 1.012, but I think I might have some hotter malt than they had in 1957 so the 147F mash temp is probably overkill. Next time I brew this I will probably shoot for mid-150's for 60 minutes.
Title: Whitbread IPA (1957)
Author: Pattinson/England
Brew Method: BIAB
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4 gallons
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.037
IBU (tinseth): 36.79
SRM (morey): 6.28
FERMENTABLES:
2.625 lb - United Kingdom - Maris Otter Pale (77.1%)
5 oz - United Kingdom - Crystal 45L (9.2%)
7.5 oz - Invert Sugar (13.8%)
HOPS:
0.3 oz - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 10.47
0.6 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 17.88
0.6 oz - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 8.44
MASH GUIDELINES:
1) Infusion, Temp: 147 F, Time: 90 min, Amount: 10 qt, Sacc Rest
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 7 qt, Dunk sparge
YEAST:
White Labs - English Ale Yeast WLP002
TARGET WATER PROFILE:
3 g gypsum
1 g epsom
0.5 g NaCl
1 g CaCl2
No acid addition