Homebrew Beer Recipes | Page 496 | Browse 325,000+ at Brewer's Friend

Author:

Schquiz

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2015 7:54 PM

Notes:

Author:

lyna

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2015 5:25 PM

Notes:

Author:

CibaoBrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 74

Mash Thickness: 1.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2018 2:19 PM

Notes:

Author:

brewnoober

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2018 6:36 PM

Notes:

Author:

jrlemay

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: Dextrose

Priming Amount: .75 c

Creation Date: 7/8/2013 3:06 PM

Notes: Primary for 7 days. Total 14-17 days

Author:

Bier Lems

Boil Size: 78 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 51

Mash Thickness: 2.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/1/2015 9:35 PM

Notes:

Author:

AndyMcBrews

Boil Size: 7.74 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 4/19/2021 10:34 PM

Notes: 1600 ml. starter at 1.04

Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).

Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.

I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-

12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-

Author:

Fran6

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 39

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2016 1:56 PM

Notes:

Author:

WAWooldridge

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2017 8:38 PM

Notes: Overall Impression:
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Aroma:
A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Appearance:
Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.

Flavor:
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.

Mouthfeel:
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments:
Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.

History:
A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.

Characteristic Ingredients:
Like an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they must complement each other and not clash.

Style Comparison:
Like the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.

Vital Statistics:
OG: 1.056 – 1.070
FG: 1.008 – 1.016
ABV: 5.5 – 7.5%
IBUs: 40 – 70
SRM: 11 – 19

Commercial Examples:
Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA

Tags:
high-strength, amber-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy

Author:

Steasa

Boil Size: 26.5 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 72

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/27/2022 5:42 AM

Notes: It's been fun following this thread, which I started a few years ago. I'm onto somewhere around my 7th attempt at cloning this beer. My last try had the right flavor but the carbonation was a bit off and the mouthfeel was too thin. So I'm employing a step mash and I'm going to carb in the keg with sugar, instead of force carbing with straight CO2. I brewed this recipe yesterday. It went well, only flaw was my efficiency was low and I missed my targeted OG of 1.081. My second use of a Grain Father so I'm still figuring out how to get better efficiency. I ended up starting at 1.075.

5.5 Gallon Batch - Filtered Tap Water w/ 3 TSP Calcium Carbonate
10.5 LBs Dingmans Pilsner
2LBs Flaked Wheat
1LB Weyerman Wheat Malt
4oz Flaked Oats
4oz Oat Malt
4oz Flaked Barley
1LB Clear Candi Sugar (FO)

.5oz Styrian Goldings (90)
.5oz Styrian Goldings (45)
1oz Saaz (15)
1oz Saaz (5)

2 Star Anise (30 minutes left in boil) (by 2 I mean two stars, not ounces)
1.5oz fresh orange zest (5)
.5oz crushed coriander seeds (5)

Primary Yeast - White Labs 500
Carbing Yest - Salfale BE-256

Mash Steps:
43C Acid Rest (10 Minutes)
50C Protein Rest (15 minutes)
65C Beta Rest (30 Minutes)
70C Alpha Rest (30 Minutes)
77C Mash Out (10 Minutes)

I'm going to follow the fermentation schedule in Brew Like A Monk, 23.8 degrees for the first week. I might go a bit longer. Then I plan to secondary at 0C for three weeks before kegging (I didn't use any finings so I'm going to have to cold crash to clear it up a bit). I'll update in a few weeks when I transfer to the secondary.

Author:

Solli

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/14/2012 2:11 PM

Notes: Oppskrift basert på #7 Birthday IPA, da Vestbrygg ikke hadde all humlen ble det litt anerledes.

Author:

Vlaktor

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 75

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2019 2:07 AM

Notes:

Author:

T.B.D.

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2019 3:12 PM

Notes:

Author:

BitterBrewer

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 1.82

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2018 3:17 AM

Notes:

Author:

Meatwad

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/9/2018 10:41 PM

Notes:

Author:

Trekker23

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.084

Efficiency: 80

Mash Thickness: 1.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 9:55 PM

Notes:

Author:

Boil Size: 5 Litres

Boil Time: 60

Boil Gravity: 1.144

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 4:31 PM

Notes: Partial mash grains at (67 °C) for 45 minutes. Collect wort and add water to make 3.0 gallons (11 L).

Stir in dried malt extract and bring to a boil.
Boil 60 minutes, adding hops at times indicated.

6.25 AAU Fuggle hops (60 min)
3.15 AAU Fuggle hops (15 min)

With 15 minutes left in boil, remove from heat and add liquid malt extract. Stir well to dissolve, then resume heating. At the end of the boil, cool wort and transfer to fermenter, adding enough water to make 5.0 gallons (19 L). Ferment at 62 °F (17 °C).

Author:

Back Porch Brewing Company

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2016 12:31 AM

Notes: Yeast:
10g Lalvin D47

Author:

Lee sangmin

Boil Size: 250 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 76

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/16/2015 3:48 AM

Notes:

Author:

SchuBrew

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/25/2015 2:09 PM

Notes: