Red IPA Beer Recipe | BIAB Specialty IPA: Red IPA by Brewer #335675 | Brewer's Friend
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Red IPA

181 calories 17.5 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 63% (ending kettle)
Source: Wes Jones
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday January 7th 2021
1.055
1.012
5.7%
68.4
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Bairds - Maris Otter Pale Ale4.2 kg Maris Otter Pale Ale 37.5 2.5 70%
0.70 kg Barrett Burston - Dark Munich Malt0.7 kg Dark Munich Malt 35 10 11.7%
0.70 kg Weyermann - CaraRed0.7 kg CaraRed 35 19.3 11.7%
0.30 kg Weyermann - CaraAmber0.3 kg CaraAmber 37 27 5%
0.10 kg Weyermann - Carafa II0.1 kg Carafa II 31.5 415 1.7%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Dr. Rudi40 g Dr. Rudi Hops Pellet 11 Boil 40 min 47.36 30.8%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Boil 8 min 16.42 26.9%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 8 min 4.62 7.7%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 11.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 23.1%
130 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 74 °C 66 °C 60 min
13.5 L Sparge 70 °C 70 °C --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 129.2 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Hunter Water's best
Mash Chemistry and Brewing Water Calculator
 
Notes

Joe White dark Munich (8L) - not available on BF

Colour didn't turn out very red - more CaraRed next time.

Pre boil gravity 1.049
Post boil gravity 1.055

Pitched on 11 Jan - 17 degrees until diacetyl rest on 19th for 2 days.

Gravity check on 19th was 1.012
Gravity check on 21st was 1.012

Taste check on 19th was quite bitter - extra time for dry hop to maximise forward hop flavours.
Dry-hop on 22nd (6 days)
Bottle on 28th - good after 11 days

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  • Public: Yup, Shared
  • Last Updated: 2021-02-08 05:06 UTC
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