One of our favorite hoppy beer styles is the Red IPA. Big portions of crystal malts, a touch of Chocolate malt for color, and hefty portions of sticky hop varieties makes this a step beyond your garden variety IPA. It’s all about crystal malt v attenuation.



Batch Size 5 gal

ABV: 6.2%
IBU: 65
OG: 1.061/15º Plato
FG: 1.013/3.25º Plato
Attenuation: 78%
Mash: 60 minutes at 150ºF
Boil Time: 90 minutes
Fermentation: 68ºF with a neutral ale yeast


NW Two Row Pale Malt- 85.5%
NW Crystal 75º Malt- 9%
NW Crystal 60º Malt- 5%
Chocolate Malt- 0.5%

Bravo- (2.5%) 5 IBU, 60 minutes
Zeus- (2.5%) 5 IBU, 60 minutes
Chinook- (3%) 4 IBU, 45 minutes
Chinook- (12.5%) 14 IBU, 25 minutes
Zeus- (15%), 14 IBU, 15 minutes
Centennial- (15%) 7.75 IBU, 10 minutes
Chinook- (15%) 7.75 IBU, 10 minutes
Centennial- (11.75%) 3.75 IBU, 5 minutes
Zeus- (11.75%) 3.75 IBU, 5 minutes
Chinook & Cascade (5.5% ea) 0 IBU, 5 minutes into whirlpool

Dry Hop for 3 days with equal portions of Chinook and Zeus for a total of 1.75 oz
Dry Hop for 3 additional days with .5 oz ea Meridian, Mosaic, Centennial


Pitch yeast at a rate of .75 million cells/mL.

At terminal gravity, cool to 60ºF for 48, rack off yeast and dry hop. Allow temperature to climb to ~65ºF for the duration of the dry hop.

 

 

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