I would like some feedback on a recipe I have been working on. My intentions are to brew a vibrant red ipa. It should lean more towards the bitter side than the malt, but not be a west coast. Maybe around 60 IBUs. Also, the flavors should be floral and slightly(ever so slightly) fruity. Hints the raspberries going in the boil. And the ABV around 5.5% For this I have chosen: 6.5 ounce dried hibiscus with 5 mins left in the boil. 1 pound frozen raspberries going in during chill down 180-145 F for 30 mins to pasteurize. Thank you in advance! HOME BREW RECIPE: Title: Hibiscus Red IPA Brew Method: All Grain Style Name: Specialty IPA: Red IPA Boil Time: 60 min Batch Size: 5.5 gallons (fermenter volume) Boil Size: 7.08 gallons Boil Gravity: 1.042 Efficiency: 75% (brew house) Hop Utilization Multiplier: 1 STATS: Original Gravity: 1.054 Final Gravity: 1.011 ABV (standard): 5.57% IBU (tinseth): 61.66 SRM (morey): 14.12 Mash pH: 5.39 FERMENTABLES: 8.9 lb - Pale 2-Row (82.3%) 244.36 g - Red X (5%) 244.36 g - Caramel / Crystal 60L (5%) 135.93 g - Roasted Barley (2.8%) 244.36 g - American - American - Carapils (Dextrine Malt) (5%) HOPS: 32 g - Chinook, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 46.18 14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 9.68 14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 5.8 28.35 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 2 days MASH GUIDELINES: 1) Strike, Temp: 151 F, Time: 60 min, Amount: 3.4 gal 2) Vorlauf, Temp: F, Time: 10 min 3) Fly Sparge, Temp: 170 F, Time: 45 min, Amount: 3.6 gal Starting Mash Thickness: 1.5 qt/lb OTHER INGREDIENTS: 6.5 oz - Hibiscus, Time: 5 min, Type: Herb, Use: Boil 1 each - Whirlfloc, Time: 5 min, Type: Water Agt, Use: Boil 5.5 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil 1 lb - Raspberries (frozen), Time: 0 min, Type: Flavor, Use: Boil 5.62 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash 1.74 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Mash 5.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash 3.7 g - Baking Soda, Time: 0 min, Type: Water Agt, Use: Mash 6.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash YEAST: White Labs - California Ale Yeast WLP001 Starter: Yes Form: Liquid Attenuation (avg): 76.5% Flocculation: Medium Optimum Temp: 68 - 73 F Fermentation Temp: 67 F Pitch Rate: 0.35 (M cells / ml / deg P) PRIMING: Method: co2 Amount: 8.15 psi CO2 Level: 2.25 Volumes TARGET WATER PROFILE: Profile Name: Balanced Profile Ca2: 80 Mg2: 5 Na: 25 Cl: 75 SO4: 80 HCO3: 100 Water Notes: NOTES: Add salt additions to total volume of water while heating up. Then separate between MT and HLT. Check mash ph and adjust as necessary 5.2 - 5.4. Allow raspberries to thaw. Mash up the fruit. When chilling the wort remove the chiller once 180 degrees is hit. Add fruit into a clean hop basket or muslin bag. Steep for 30 mins maintaining temp above 145 degrees. Ferment under pressure at 12psi and 67 degrees.