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
| 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 |
|
Hops
| 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 |
|
Adjuncts
| 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 |
|
Yeasts
Mash Steps
| Saccharification Rest |
Infusion |
60 |
67 C |
Boil
Amount:
27.3 liters
Water Description:
Time:
30 minutes
Target Batch Size:
26 liters
Profile
Estimated OG:
1.062
Estimated FG:
1.016
Estimated ABV:
6.05%
Actual OG:
1.063
Actual FG:
1.016
Actual ABV:
6.18%
