Brew Day: Red IPA

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It's brew day. Today I'm brewing a Red IPA. It's a style I've never brewed before. I've brewed plenty of IPAs, probably in the neighborhood of 30-40, but never a Red IPA. I've only tasted a couple versions of the style. 21st Amendment's Toaster Pastry, and Sierra Nevada's Flipside. Of the two, Toaster Pastry caught my attention the most so I've designed my recipe to accomplish an end result more similar to that beer.

I know a lot of recipes center around caramel malt, I've gone a slightly different direction with 8% caramunich. A little more toasty/bready sweetness, less caramel/licorice/raisin from standard c40/60/80/120 crystal malts, although the caramunich has some raisin-y notes. Other than that there's a touch of midnight wheat (1.5%) for color and the rest is base malts. This is still an IPA so I want the finish to end dry. So we have 67% American Pale Ale and 20% Vienna malt for some honey and nut. We should get a nice malt backbone shows some sweetness without being sweet, or having a heavy mouthfeel.

The hops are a combination of simcoe and amarillo. The Simcoe I have is very catty, I'm using it for bittering and flavor. I laced it through the beer at 60,30,10 and 20 minute whirlpool. I did the same with the amarillo except for the 60 minute bittering addition. The amarillo has a very citrus-y aroma and usually comes out tasting like orange citrus in my opinion, can't wait to try this beer.

The brew day went very smoothly, I didn't forget any of the steps (like adding the sulfate, did that last time) and it was over by noon. 

While I was waiting for my mash I kegged and quick carbed the Saison I brewed last Saturday. It seems quick but driving the fermentation temp up to 77 had 3711 completely fermented in 4 days so I was able to cold crash and fine it by day 7, so I did. The beer is delicious and I'll have tasting notes on that for my next post.

Cheers and happy brewing!

RECIPE

Ale: Untested: Red IPA

Red IPA (21 B)

Type: All Grain
Batch Size: 11.00 gal
Boil Size: 13.23 gal
Boil Time: 60 min
End of Boil Vol: 11.98 gal
Final Bottling Vol: 10.50 gal
Fermentation: Ale, Two Stage

Date: 20 Feb 2022
Equipment: Horsebarn 15-15-10 11 Gallon Batches
Efficiency: 76.00 %
Est Mash Efficiency: 79.5 %
Taste Rating: 30.0

Taste Notes:

Prepare for Brewing

• No yeast starter used
• Clean and Prepare Brewing Equipment
• Total Water Needed: 16.22 gal
• Mash Water Acid: None

Water Prep

Amt	Name	Type	#	%/IBU	Volume
16.50 gal	Campbell, NY Well Water	Water	1	-	-
22.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	2	-	-

Mash or Steep Grains

Mash Ingredients

Amt	Name	Type	#	%/IBU	Volume
16 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3	66.4 %	1.25 gal
5 lbs	Vienna Malt (3.5 SRM)	Grain	4	20.7 %	0.39 gal
2 lbs	Caramunich Malt (56.0 SRM)	Grain	5	8.3 %	0.16 gal
12.0 oz	Acid Malt (3.0 SRM)	Grain	6	3.1 %	0.06 gal
5.6 oz	Wheat, Roasted (425.0 SRM)	Grain	7	1.5 %	0.03 gal

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 30.52 qt of water at 163.5 F	152.0 F	60 min

• Sparge Water Acid: None
• Fly sparge with 8.59 gal water at 168.0 F
• Add water to achieve boil volume of 13.23 gal
• Estimated pre-boil gravity is 1.051 SG

Boil Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.00 oz	Simcoe [13.00 %] - Boil 60.0 min	Hop	8	21.1 IBUs	-
1.00 oz	Amarillo [9.20 %] - Boil 30.0 min	Hop	9	11.5 IBUs	-
0.50 oz	Simcoe [13.00 %] - Boil 30.0 min	Hop	10	8.1 IBUs	-
1.00 oz	Amarillo [9.20 %] - Boil 10.0 min	Hop	11	5.4 IBUs	-
1.00 oz	Simcoe [13.00 %] - Boil 10.0 min	Hop	12	7.7 IBUs	-

Steeped Hops

Amt	Name	Type	#	%/IBU	Volume
1.00 oz	Amarillo [9.20 %] - Steep/Whirlpool 20.0 min, 194.4 F	Hop	13	4.5 IBUs	-
1.00 oz	Simcoe [13.00 %] - Steep/Whirlpool 20.0 min, 194.4 F	Hop	14	6.4 IBUs	-

• Estimated Post Boil Vol: 11.98 gal and Est Post Boil Gravity: 1.059 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 11.00 gal

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt	Name	Type	#	%/IBU	Volume
1.0 pkg	Dry English Ale (Wyeast Labs #1007) [124.21 ml]	Yeast	15	-	-

• Measure Actual Original Gravity _______     (Target: 1.059 SG)
• Measure Actual Batch Volume _______     (Target: 11.00 gal)

Fermentation

• 20 Feb 2022 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
• 24 Feb 2022 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg

• Measure Final Gravity: _________  (Estimate: 1.014 SG)
• Date Bottled/Kegged: 06 Mar 2022 - Carbonation: Bottle with 8.25 oz Corn Sugar
• Age beer for 30.00 days at 65.0 F
• 05 Apr 2022 - Drink and enjoy!

Notes