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Red X IPA -V1

252 calories 25.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Stone Pataskala Attempt 1
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created Wednesday April 6th 2016
1.076
1.018
7.59%
92.71
15.95
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
29 lb German - Red X29 lb Red X 36 12 100%
29 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Columbus3 oz Columbus Hops Pellet 13.2 Boil 60 min 58.82 10.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 3 min 1.59 3.4%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 3 min 1.29 3.4%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 3 min 2.31 3.4%
3 oz Amarillo3 oz Amarillo Hops Pellet 8.6 Whirlpool at 175 °F 45 min 8.78 10.3%
3 oz Cascade3 oz Cascade Hops Pellet 7 Whirlpool at 175 °F 45 min 7.15 10.3%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 45 min 12.77 10.3%
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 13.8%
6 oz Cascade6 oz Cascade Hops Pellet 7 Dry Hop 5 days 20.7%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 13.8%
29 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
11 gal Protein Rest Temperature 125 °F 30 min
11 gal Amylase Rest Temperature 150 °F 40 min
11 gal Mashout and Sparge Sparge 168 °F 10 min
Starting Mash Thickness: 1.52 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 767 B cells required
WLP 007
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 767 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 16 18 50 230 77
Leave gypsum out of mash to raise pH. Add pickling lime or baking soda to raise ph to 5.2-5.3 as necessary. Add gypsum back to raise sulfate levels in sparge or in boil kettle.
Mash Chemistry and Brewing Water Calculator
Author: Stone Pataskala Attempt 1, Method: All Grain, Style: American IPA, ABV 7.59%, IBU 92.71, SRM 15.95, Fermentables: (Red X) Hops: (Columbus, Amarillo, Cascade, Mosaic)
Last Updated and Sharing
 
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Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-07 19:27 UTC
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Discussion about this recipe:
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fluidjuice 05/21/2016 at 08:45am



fluidjuice 05/21/2016 at 08:46am
Hi how did this compare to the original, I'm putting a pataskala recipe together now, was the water profile good for this beer?


mascervesa 05/23/2016 at 05:09pm
I'm still working on sourcing the Bestmalz Red X malt. For the water, I'm going to boost the sulfate a lot more than the balanced profile to provide a better hop presence. The malt bill itself will provide for plenty of maltiness without the need to boost chloride. I will comment when I do brew this one, once I find a local shop that can sell me a 50 lb sack in Socal.


mascervesa 10/24/2016 at 12:22am
Brewed this yesterday fluidjuice. Changed the water profile to a more aggressive sulfate level to enhance bitterness, and added more late minute and dry hops. I'll let you know when I do a side-by side with the real beer, but this one should be about 1 % ABV higher.


Biertj1985 01/30/2018 at 09:08pm
How did the color turnout at this Specific gravity?


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