Originally Posted by buckets4
Thanks! I have a recipe that calls for Pale LME and I was thinking of replacing it with an Amber LME? Which from what I've read would give me a red IPA...? I just have a bunch of Amber I'd like to use up and my supplier was out of Pale. And I like red IPAs. Like I've said never brewed an IPA so I don't know how experimental I should get on my first one.
Sure. Cut back on the crystal malt when using amber extract since the extract has some in it already. For hopping, I like to shoot for ~50 IBU from one or two shots early in the boil, like 60 and 45 min. Then go big on the hops late, using pleasant, aromatic hops. An oz at 15, 10, 5 and 0 mins with a steep of the 0 min addition for ~20 mins before cooling followed by a generous dry hop after fermentation works very well. There's great article in the current issue of Zymurgy magazine about designing IPA recipes.