Our first red IPA.
MALT:
BESTMALZ Red X (EBC 30) – 7000g / 94.6%
Weyermann Carapils (EBC 4) – 400g / 5.4%
HOPS:
Chinook – 20g / 60 minutes
Chinook – 20g / 45 minutes
Amarillo – 20g / 30 minutes
Chinook – 30g / 10 minutes
Ella – 30g / 10 minutes
Amarillo – 30g / 10 minutes
Ella – 70g / Aroma steep @ 80°C for 15 minutes
Amarillo – 50g / Aroma steep @ 80°C for 15 minutes
Chinook – 30g / Aroma steep @ 80°C for 15 minutes
Magnum – 65g / Dry hop (whole cone) @ day 5
Chinook – 30g / Dry hop (whole cone) @ day 5
HOP RATIO: g/l
IBU:
TARGET VOLUME: 25 litres (20 litres clean wort into fermenter)
STRIKE VOLUME: 35 litres @ 70°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 46x 330ml bottles
ADJUNCTS: 1x Protofloc tablet, 1x Clarity Ferm
MINERALS: Gypsum 6.9g Calcium Chloride 3.4g Epsom Salt 3.4g
MASH: 68°C / 90 minutes
BOIL: 60 minutes
YEAST: 1 litre / 24 hour starter of WLP001 California Ale Yeast
FERMENTER TEMP: 20°C / 22°C @ day 3
OG: (1.-56-1.070) 1.066 @ day 2
FG: (1.008-1.014) 1.022 @ day 2 / 1.015 @ day 4 / 1.013
ABV: (5.5-7.5%) 7%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME: 3 weeks.
BREWING NOTES: Not happy with the colour. Next time: 4150g Bestmalz Red X, 3000g Weyermann Extra Pale Pilsner, 375g Weyermann Carapils.