2020 Red IPA

Adapted from an extract recipe I got from my mate Dave, who got it from Dan Hags. Got water additions from another red IPA – League of Brewer’s ‘The Rooster‘ recipe. Interestingly gypsum and calcium chloride were added to boil rather than mash as mash pH is taken care of with acidulated malt. I also added a little citric acid to the sparge water in lieu of lactic acid. I’ve read it can add a slight citrus flavour which can be a positive if not overdone. I think this would not go astray in in this beer given the citrusy notes in the hops bill. I did no-chill on this one, i.e. put hot wort in a sealed container (cube) and left to cool overnight and next day. Before transferring to the cube, I let it cool naturally to around 85° before I added the whirlpool hops so as not to extract excessive bitterness while the wort slow cooled over night.

Style Information

Name: Red IPA
Recipe Type: All Grain

Grains & Extracts

Name Amount Notes
Pale Ale Malt 5.4 kg
Gladfield Redback Malt 0.45 kg
Gladfield Shepherds Delight 0.45 kg
Gladfield Toffee Malt 0.3 kg
Wheat Malt 0.2 kg
Acidulated Malt 0.1 kg


Name Amount Alpha Acid % AAU Time Notes
Waimea 0.03 kg 14.3% 0.429 20
Citra 0.06 kg 13.5% 0.81 2
Columbus 0.06 kg 15.3% 0.918 2
Waimea 0.03 kg 14.3% 0.429 2
Columbus 0.04 kg 14.2% 0.568 0
Citra 0.04 kg 13.5% 0.54 0
Waimea 0.04 kg 17.5% 0.7 0


Name Type Use Amount Time Notes
Calcium Chloride Water Agent Boil 0.003 kg 30
Citric Acid Water Agent Boil 0.002 kg 30
Gypsum (Calcium Sulfate) Water Agent Boil 0.009 kg 30
Koppafloc Fining Boil 0.002 kg 15


Name Amount Notes
Safale US-05

Mash Steps

Name Step Type Step Time Temperature
Saccharification Rest Infusion 60 67 C


Amount: 27.3 liters
Water Description:
Time: 30 minutes
Target Batch Size: 26 liters


Estimated OG: 1.062
Estimated FG: 1.016
Estimated ABV: 6.05%
Actual OG: 1.063
Actual FG: 1.016
Actual ABV: 6.18%

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