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Suggestions on a Red IPA

Discussion in 'Kits & Extracts' started by Kalthor, 17/12/17.

 

  1. Kalthor

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    Posted 17/12/17
    I've posted this elsewhere as well and thought I might as well try here as well.

    I wonder if you can assist with a Red IPA extract that I'm trying to put down.

    The recipe I created in Brewers Friend is:

    Original Gravity: 1.069
    Final Gravity: 1.013
    ABV (standard): 7.33%
    IBU (tinseth): 67.37
    SRM (morey): 18.7

    FERMENTABLES:
    3 kg - Dry Malt Extract - Light (69.8%)
    0.5 kg - Dry Malt Extract - Wheat (11.6%)

    STEEPING GRAINS:
    350 g - German - CaraMunich II (8.1%)
    300 g - German - CaraRed (7%)
    100 g - German - Carafa II (2.3%)
    50 g - American - Chocolate (1.2%)

    HOPS:
    15 g - Magnum - Use: Boil for 60 min
    30 g - Cascade - Use: Boil for 20 min
    30 g - Galaxy - Use: Boil for 20 min
    30 g - Mosaic - Use: Boil for 20 min
    20 g - Cascade - Use: Boil for 10 min
    20 g - Galaxy - Use: Boil for 10 min
    20 g - Mosaic - Use: Boil for 10 min
    20 g - Cascade - Use: Aroma for 5 min
    20 g - Galaxy - Use: Aroma for 5 min
    20 g - Mosaic - Use: Aroma for 5 min
    30 g - Cascade - Use: Dry Hop for 4 days
    30 g - Galaxy - Use: Dry Hop for 4 days
    30 g - Mosaic - Use: Dry Hop for 4 days

    YEAST:
    2 Packets Safale US-05 (maybe 3 packets?)

    I'll be fermenting at 18C, dry hopping after a week and when Final Gravity has been reached, crash chill for 5 days before bottling (no keg setup yet)

    Any suggestions or ideas?
     
  2. Hermies

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    Posted 17/12/17
    With that amount of hops have you thought about a 60 min IPA ? Something along the lines of 10gms every 6 min
     
  3. stewy

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    Posted 17/12/17
    Looks solid.
    I always like some victory as well.

    Also, with that Hop schedule I wouldn’t even bother with the Magnum at 60. I do my first addition at 20mins & it gives insane Hop flavour/aroma & lovely smooth bitterness.
     
  4. pcqypcqy

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    Posted 17/12/17
    Keep it simple, add it all at 10 mins. With the amount of late and dry hop there, you won’t know the difference.

    Watch your bitterness too.
     
    stewy likes this.
  5. captain crumpet

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    Posted 17/12/17
    I think you will be more brown/black than red with your SRM. I have a recent red ale in my photos, that one is 13 SRM.
     
    nathan2010 and Liam_snorkel like this.
  6. pcqypcqy

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    Posted 17/12/17
  7. Kalthor

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    Posted 18/12/17
    Thanks for your suggestions... Yeah looked through that thread, didn't seem to continue and started a new one as I don't All Grain yet and need an extract recipe.

    I'll skip the 60min Magnum, should end up high 50s for IBU. In regards to SRM what's the optimum level for a red IPA?
     
  8. manticle

    Standing up for the Aussie Bottler

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    Posted 18/12/17
    Easy to translate AG to extract if you like the look of the recipe.
     
  9. pcqypcqy

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    Posted 18/12/17
  10. SeeFar

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    Posted 18/12/17
    I'm interested to see the final colour. I tried a redw ith extract recently and it's more amber/auburn than anything. It's still conditioning in the bottles so I don't know how it will taste but can post the recipe if it's of any assistance.
     
  11. Kalthor

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    Posted 18/12/17
    If you're happy to share I'll be happy to have a look
     
  12. Kalthor

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    Posted 18/12/17
    Is there a converter to use or just experience? ;)
     
  13. manticle

    Standing up for the Aussie Bottler

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    Posted 18/12/17
    Presuming you’re comfortable with steeping spec grains, basically trade the pale malt in the recipe for pale malt extract to hit the same gravity.

    If not doing a full boil, your boil gravity will be increased so you may need to adjust bittering additions* or add some of the malt extract later on.

    Recipe calculator will help work it all out but also someone here (me included) will be happy to help if you have a recipe you like the look of and are happy to learn and improve.

    *Bittering alpha acid extraction decreases as gravity increases
     
  14. GrumpyPaul

    Grumpy old Bastard.

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    Posted 18/12/17
    Can't find a link on my phone. But look for Ianh's kit spreadsheet.

    I used it for a long time doing kids and bits.

    And for red i like to use a tiny bit of roast barley.
     
  15. Hermies

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    Posted 18/12/17
    Typical isn't it .In your job you are still doing kids !
     
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  16. SeeFar

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    Posted 18/12/17
    Was stuck bottling a IIPA until midnight, will post when I get home tonight. As GrumpyPaul did I used about 50gm roasted barley in the sparge only for my colouring.
     
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  17. Kalthor

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    Posted 19/12/17
    How many packets of yeast would you recommend? 2 or 3?
     
  18. pcqypcqy

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    Posted 19/12/17
    What's your OG and batch size?
     
  19. SeeFar

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    Posted 19/12/17
    So my "red" went along the lines of:

    1 tin of Coopers Amber
    1 tin of coopers light malt extract
    100gm dry dark malt extract

    225gm maltodextrin
    130gm dextrin

    120gm Caraaroma
    210 medium cyrstal
    45 mins at 65

    55gm roasted barley added during sparging process

    30gm Simcoe 60min
    30gm Amarillo 10min
    30gm Citra 10min
    40gm Chinook added as the pot placed in ice bath (not sure how long it took to cool but count on a good 20min)

    23 lt - OG 1062

    5 days later after fermenting at 18-20c

    gravity at 1021
    20gm Chinook
    15gm Galaxy

    2 days later fermenting at 18-20c

    gravity at 1016 - wort racked
    25gm Chinook
    25gm Galaxy

    1 day later fermenting at 18-20c

    20gm Chinook
    25gm Galaxy

    2 days later fermenting at 18-20c

    30gm Cascade

    2 days later fermenting at 18-20c

    15gm Cascade
    15gm Chinook

    bottled 2 days after with an FG of 1015

    Colour is more auburny-brown than the ruby red I was hoping for. If it's not obvious, I have pretty much no idea what I'm doing here and this was my first shot at anything other than a lager, a pale or an IPA and I've never done more than kit and a bit. Next time I'd probably swap out the tin of amber for a tin of pale extract to see what difference it makes.

    Lastly, I only bottled this a week and a half back so I have no idea how it will come out as yet. Will let you know.
     
    Kalthor likes this.
  20. Liam_snorkel

    كافر

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    Posted 19/12/17
    it's going to be dark red with that load of spec malts. Ditch the chocolate. IMO ditch them all and go with 300g Caraaroma and 50g carafa 3.
    Also you're going to strugle with attenuation with that amount of spec malt in an extract beer, I'd suggest adding/(or subbing in) some dextrose
     
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