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.
sub'd looks insteresting. never brewed with flowers so I am very interested in seeing how it turns out. I have an IPA that I brew with juniper berries, so I like to see other people's experiments too.
Yes beet root powder would be a good substitute indeed. But, how do you get the perception of hibiscus? If you were to want that perception. Also, Im using hibiscus because I live in Fl and grow them in my yard. So I thought it would be a fun experiment. Thank you for your advise! Cheers
I agree, it seems yo be a solid recipe. You can't know for sure how it will be until you brew it. But you should get a not-sweet but fruity red beer from that. The Amarillo will be present as the majority of floral I think. Never tried hibiscus, but you should get a little of the flavor. Please let us know how it turns out!
I haven't played with Red X, but the rest of the grain bill seems like you would come out with something looking like an ESB. I'm in Florida too, and we have a place locally that makes a tasty Red IPA. It is closer to the 6.8% range though.
Thanks for the feedback. Now you all have me thinking about skipping the Red X. But I ask why you guys say that?
I have used red x extensively. To me it's a more intense munich malt and not really a specialty malt. Personally, I would use at least 20% or skip it altogether. That's just me though. It's your beer! https://bestmalz.de/en/malts/best-red-x/
https://photos.app.goo.gl/UTQqKgiWNNevYAU86not sure if this link will work, but here is a saison brewed with hibiscus
At 5%, it might be a Pale Ale, but a Red Pale Ale sounds very good. Irish Ale Yeast in a hoppy beer sound good (Ideas for self for the future)
Thank you! So I adjusted the bill and removed the red x, just added it back to the 2row. The srm only dropped a half point. Im gonna guess with the q pound of raspberries and 6.5 ounce hibiscus it wont be needed. Thank you for your help.
Your recipe looks great. Try using some Special B to help balance the flavor and SRM. Ingredients: 8 lb 2-row malt 1 lb Caramel malt 0.5 lb Special B malt 0.5 lb Crystal malt 2 lb Raspberries (added during boil) 2 oz Citra hops (60 min) 1 oz Galaxy hops (15 min) 1 oz Citra hops (5 min) 1 oz Galaxy hops (0 min) American Ale yeast 1 tsp Irish moss (15 min)
