A solid Red IPA?
I'm aiming for a solid Red IPA for the season. After a lot of research on malts and hops, I decided to start with a basic recipe (This is my 2nd batch) I went to my local homebrewers' store and checked out their classic American Amber Ale. I took it, switched it up and triple hopped it.
This is it.
5 lbs Pale Liquid Syrup
1 lb Amber Liquid Syrup
8oz Belgium Biscuit
8oz 6-row Barley
4oz Malted Wheat
3oz Roasted Barley
2oz Chinook (1 @60, 1 @25)
2oz Cascade (1 @15, 1 @5)
2oz Simcoe (Dry hop)
Wyeast Northwest Ale Yeast 1332
Brew day is tomorrow 10/4
I just checked this all on my beersmith2 and am noticing a 4.2%abv and and OG of 1.42. Why is this so low? Should I add a few more pounds of extract and/or grains or leave it be? I want a solid ipa that's at least 5.8% or higher.
Any last minute malts or thoughts?
I had Carafa 1or2 in mind; a couple ounces
Maybe Black Patent, for a bit more depth on the red.
It won't really be an IPA.. Maybe more like an American ESB? The grain bill is a little eclectic. What is the .25 lb of wheat for? If you want more alcohol but don't want to darken it more you could add extra light DME.
I was always more partial to DME rather than liquid as it seemed to attenuate better. Also a percentage around 5-10% of plain table sugar is highly appropriate in a IPA. As far as the recipe in general and my opinion on the malt bill, I am a fan of uncluttered malt bills so I would probably go with amber DME, and a combo of C60 and C120 to get the color I wanted. 3 ounces of RB is going to give you a very distinctly roasty flavor that would take this out of IPA territory.
Here, take a look at this. I think it might be the color your looking for, and may be a better starting pint for what you're trying to accomplish.
|All times are GMT. The time now is 11:13 AM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.