Description
Red IPA
| Est Batch Size: 10 L | Est Bitterness: 60 IBU | Est Color: 27 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 22.46 L |
Boil Time: 90 min End of Boil Vol: 14.50 L Final Bottling Vol: 8.30 L |
Fermentation: Ale, Two Stage
Efficiency: 70.00 % |
Prepare for Brewing
- Hydrate yeast with 190 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 25.5 L
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.50 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 48.4 % | 0.98 L |
| 0.50 kg | CHÂTEAU CARA GOLD® (120.0 EBC) | Grain | 2 | 16.1 % | 0.33 L |
| 0.50 kg | CHÂTEAU VIENNA (5.5 EBC) | Grain | 3 | 16.1 % | 0.33 L |
| 0.30 kg | CHÂTEAU CARA RUBY® (50.0 EBC) | Grain | 4 | 9.7 % | 0.20 L |
| 0.30 kg | CHÂTEAU DIASTATIC (3.0 EBC) | Grain | 5 | 9.7 % | 0.20 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Mash In | Add 8 L of water at 73.1 C | 66.7 C | 60 min |
- Fly sparge with 17.5 L water at 75.6 C
- Add water to achieve boil volume of 22.5 L
- Estimated pre-boil gravity is 10 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 15.00 g | Chinook [11.00 %] – Boil 60.0 min | Hop | 6 | 32.7 IBUs | – |
| 10.00 g | Chinook [11.00 %] – Boil 30.0 min | Hop | 7 | 16.8 IBUs | – |
| 8.00 ml | Spindasol SB1 (End of Boil) | Fining | 8 | – | – |
| Steeped Hops | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 15.00 g | Simcoe [13.00 %] – Steep/Whirlpool 15.0 min, 85.0 C | Hop | 9 | 6.5 IBUs | – |
| 15.00 g | Centennial [10.00 %] – Steep/Whirlpool 10.0 min, 85.0 C | Hop | 10 | 3.6 IBUs | – |
- Estimated Post Boil Vol: 14.50 L and Est Post Boil Gravity: 16 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 11 | – | – |
- Measure Actual Original Gravity _______ (Target: 16 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 10.00 g | Centennial [10.00 %] – 3.0 Days Before Bottling for 5.0 Days | Hop | 12 | 0.0 IBUs | – |
| 10.00 g | Simcoe [13.00 %] – 3.0 Days Before Bottling for 5.0 Days | Hop | 13 | 0.0 IBUs | – |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 14 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: _________ – Carbonation: Bottle with 45 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
rakeshmanesar –
r.arnst –
The top of the recipe states a 90 minute boil time, whereas lower down in the Boil Ingredients section 60 minutes is implied. But even at a full 90 minute boil, a reduction of 8 litres (from 22.5 to 14.5) seems quite a bit. Next time I definitely will reduce the amount of sparge water.