Google+

Style of the Week: ISA (India Session Ale)

Leave a comment

July 8, 2016 by fhsteinbart


IndiaSessionAle

Here we see a typical ISA served in a Pilsner style glass. I prefer the Nonic, or the dimpled mug for these beers!

Of late, I’ve been asked if we have a recipe for what is now being called India Session Ale, or ISA. Typically these beers are around 3½~4¾% ABV, and IBU’s in the vicinity of 40~60. So think of them more as a hoppier than average Pale Ale, or a less alcoholic IPA, which is where I believe that the session term comes from. Some beer writers have said that they’re half the gravity with all the hop character of an American IPA. I say just brew it! Below is a recipe I came up with that captures this emerging style in a way that mimics the great current batch of British IPA’s do, except I’ll be using more citrusy, and fruity American hops.

 

Extract:

  • 7 lbs. Pilsen Light LME
  • ½ lb. Medium British Crystal Malt
  • ½ oz. Magnum Hops (Bittering)
  • ½ oz. Cascade Hops (Flavor)
  • 2 oz. Citra Hops (Aroma)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the boil.
  • Wyeast 1056, WLP001, Imperial Flagship, or Safale US-05 yeast

Instructions:

  • Heat 2½ gallons of water to 155°F.
  • Turn off heat and add LME, stirring until fully dissolved, and steep specialty grains for 20~30 minutes.
  • Add water to volume, return to heat, bring to boil for 10 min.
  • Add bittering hops.
  • At 20 minutes remaining in the boil, add the flavor hops.
  • At 15 minutes remaining in the boil, add a Whirfloc tablet.
  • At 7 minutes remaining, add the aroma hops.
  • After boil has finished, turn off heat, then cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 68° F until completed (about a week).
  • Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 8½ lbs. Pale Ale Malt
  • ½ lb. Medium British Crystal Malt
  • ½ oz. Magnum Hops (Bittering)
  • ½ oz. Cascade Hops (Flavor)
  • 2 oz. Citra Hops (Aroma)
  • Whirlfloc tablet or Irish Moss
  • ¼ oz. Brewing Salts in the mash and in the boil.
  • Wyeast 1056, WLP001, Imperial Flagship, or Safale US-05 yeast

Procedure:

Infusion mash at 154°F for 1 hour, using a standard (1.33 qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. At 20 minutes remaining, add the flavor hops. At 15 minutes remaining add the Whirlfloc tablet or Irish moss. At 7 minutes remaining in the boil, add the aroma hops. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

Package up as usual; bottled versions should use 100 gms. corn sugar (approx. ¾ cup), or kegged to 20 psig, and allow two weeks to come into condition. Serve at 45°~50°F in a Nonic glass, or in a dimpled pint mug, so share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

Advertisements

Please Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 2,754 other followers

beer sensory science

Dedicated to understanding the science of beer flavor

The Apartment Homebrewer

Brewing small batches of craft beer in a 650 sqft apartment

World's Oldest Home Beer & Wine Supply Store

Seacoast Beverage Lab

World's Oldest Home Beer & Wine Supply Store

The Not So Professional Beer Blog

World's Oldest Home Beer & Wine Supply Store

The Beer Here

World's Oldest Home Beer & Wine Supply Store

Beervana

World's Oldest Home Beer & Wine Supply Store

-=BrewmanceNW=-

World's Oldest Home Beer & Wine Supply Store

#pdxbeergeeks

World's Oldest Home Beer & Wine Supply Store

BREWPUBLIC.com

World's Oldest Home Beer & Wine Supply Store

%d bloggers like this: