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Old 09-28-2012, 07:24 AM   #1
McClellandBrew
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Default Too Malty for a Red IPA?

I'm conjuring up a few different recipes to brew a Red IPA for the season. I'm fairly new to homebrewing so I've just been researching for days. I want to keep it pretty basic but still have a killer ipa for the hophead that I am. My rough recipe for 5 gal 60 minute boil is as follows:

10 lbs 2 row Pale malt (7.5lbs liquid extract)
1 lb Crystal 20
1 lb Crystal 80
1 lb Munich (Aiming for a hint of Oktoberfest flavor)

1 oz Columbus hops (60min)
1 oz Cascade (30min)
1 oz Cascade (10min)
1 oz Willamette (5min)

I'm aiming for something with a slight malty flavor and red color that doesn't steal the spotlight of the hops (Just had a New Belgium Red Hoptober....perfect) Do I have too much C-80 or not enough? And is the munich too strong of a flavor for what I'm going for?
Too much hops? Too little?

I'm completely open for advice! Again I'm a new brewer.
I would appreciate any tips or experience with these malts/hops.
Thanks guys.

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Old 09-28-2012, 08:00 AM   #2
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Your recipe doesn't look bad but I'll cut down some of your crystal malt and maybe replace some of it for carared malt (that will give you that red colour that you are looking for). And my personal opinion about hops will be to add one ounce at flameout and another for dry hopping

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Old 09-28-2012, 11:23 AM   #3
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cut back amount of crystal but use more types of it and some roasted barley that will give you some caramel depth and the color. something like
8.0 oz Caramel Malt - 20L (Cargill) (20.0 SRM) Grain 2 4.4 %
4.0 oz Caramel Malt - 40L (Cargill) (40.0 SRM) Grain 3 2.2 %
4.0 oz Caramel Malt - 60L (Cargill) (60.0 SRM) Grain 4 2.2 %
4.0 oz Roasted Barley (Briess) (300.0 SRM)

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Old 09-28-2012, 11:54 AM   #4
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I agree on cutting back the crystal malts big time. The liquid extract usually has some crystal in it already, depending on the brand, so as it stands you'd be setting up for an overly sweet beer IMO.

Also, I'd move that 30 min cascade addition up to 20 min or later in the boil. At 30 min you won't be getting much flavor out of it. What are your total IBUs currently?

And doesn't munich malt need to be mashed? Anyone want to chime in here?

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Old 09-28-2012, 12:14 PM   #5
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munich malt needs to be mashed. When i first looked the recipe I tough it was AG, my mistake, ditch the munich, and I would go with 1/2 pound of carared a couple of ounces of crystal 60L and if you want that munich malt profile you can put a little caramunich of course I never done extract or partial mashes but far as I know you´ll have problems getting a low FG with extract and a lot of specialty malts, a little sugar to dry it maybe a good idea. Agree on the 30 minute addition ussually in my IPA I use a bittering hop high in alpha @60 and start my additions @20. And again dry hop it or add more in the last 5 minutes or flameout

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Old 09-28-2012, 06:34 PM   #6
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Hey thanks for all the feedback. I hadn't checked out carared yet but will look into that. Also, moving the cascade to 20min makes sense. I'll just ditch the Munich for now. Maybe try it out in another batch. According to my Beersmith2 I'm sitting at 30 something IBU's which is fairly low for my liking. I just played with it putting
1 oz Columbus 60min
1oz Cascade 20min
1/2oz Cascade 10min
1 oz Willamette 5min
1/2 Cascade Flameout
Maybe another ounce or two for Dry Hop

Sitting at 30 something IBUs, should I make the Columbus 2 oz, bumping it up another 28 IBUs, and then adding another ounce here or there. My Palate can handle 110IBUs but I'd like to aim for 60-70 so others (roommates) can enjoy the brew with me.

Again, thanks for the feedback. I'm fascinated with my new hobby.

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Old 09-28-2012, 06:52 PM   #7
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30 something IBUs its low for an IPA, more hops!! I dobn´t have beersmith in this computer but I will add a half and ounce of the columbus for bittering and get you other IBUs from your 20 and 10m addition adding a little more hops.
It is a fascinating hobby I just can´t stop brewing.

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Old 09-28-2012, 08:21 PM   #8
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Others have suggested carared to get the red color, but there are other ways. In a 5.5 gallon batch I typically use:
7-8 oz Crystal 120L
2-3 oz Pale Chocolate (~200L)
.75-1 lbs Crystal 40L

That'll give you a real nice deep red color. I like to use Munich in mine as well. You could look for some Munich LME.

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Old 09-28-2012, 08:29 PM   #9
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I'd agree, put in a smattering of a variety of Crystal malts if you're looking for a round caramel flavor, it's much more interesting than a single variety.

MORE COWBELL, whoops, I mean MORE HOPS!!!!! I recently did an Imperial Red IPA (http://hopville.com/recipe/1271109) and it's got 8oz of hops in the kettle (plus 3 more in dryhopping). If you're truly a hop head it is tough to go overboard.

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Old 09-28-2012, 08:36 PM   #10
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For me IPAs are not about the caramel flavor, IPAs are about he hops. Of course needs to be balanced and with a nyce malt backbone if you are adding lots of hops but I don´t enjoy a sweet IPA or a caramely one. You can make a good Ipa without any crystal and simple grist don´t mean simple beer. Belgians for instance or IPA the very best that I have tried don´t have 6 different specialty malts in them.

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