Specialty IPA: Red IPA Dead Run Red

Dead Run Red
Swiss Navy Brewing

(with my system): pre-boil gravity=7 gallons & post-boil gravity=6 gallons

Grain Bill
8lb US 2-Row
2lb 12oz German Munich
1lb 4oz US Caramel 120L

Hops
1 oz Chinook (First Wort Hopped)
.5 oz Ahtanum (15 min)
.5 oz Centennial (5 min)
.5 oz Amarillo (Flameout)
2 oz Amarillo (Dry-Hopped)

Additional Fermentables
1 lb Raw, Organic Honey (5 min)

Additional Ingredients
1/2 Whirfloc Tablet

Mash Notes
151F for 60min

PHOTOS
Amarillo Dry Hop


On tap for Swiss Navy Brewing's 2010 Oktoberfest

Hey Surferdrew! I'm thinking of using this recipe as a base for a 4th of July American red. It will be my first BIAB and first AG. Do you know of an American version of the Munich Malt that will be just as red? I hadn't thought about using honey; could you taste it in the final product? I'm looking to keep it very simple for my first AG and I want a session beer that I can scale up to a 10g batch for my 4th of July party.

Thanks!!

Came across this post last week, had very similar ingredients and brewed it up last night! Only changes were .5oz of centennial at 15 min (no ahtanum available) and pitched Safale us-04. Was thinking that yeast would maybe keep things a little sweeter and fruitier (just my taste preference). I also was gifted some honey from a neighborhood beekeeper, it's delicious son assume it will be great in the brew. Anyway, thanks for the recipe!

Update: Went from 1.060 to 1.015 in a week (S-04 is a beast)! Sample tasted great. Gonna dry hop this for 7 days in primary and bottle.

2 weeks in the bottle. Probably one of the better American Ales I've made to date. I think this S-04 fit perfectly with this brew bringing out some of the fruit tones from the Amarillo hops. I'm guessing I'll make another batch of this soon. Thanks again!

Brewed a similar batch of this last week. Moved all the hop additions (except for bittering) to a whirlpool at the end of boil.