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Old 09-30-2011, 06:30 PM   #81
DEWSBREW
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Apr 2011
Jacksonville, Florida
Posts: 46
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I was close to the LBS during work today and bought the(orig recipe) ingredients minus the black malt. Warrior for bittering and cascade and northern brewer for the rest. Will brew next weekend, finally the weather has cooled down here in Fl and it won't be hotter than hell on brew day.

 
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Old 10-08-2011, 03:09 PM   #82
chumpsteak
 
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May 2011
Meridian, ID
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Making 10 gallons of this today using less crystal 120 to get the color down to around 15SRM, and using Falconer's Flight hops again. Going to bitter with Magnum this time and use all F.F. for 30 minutes and beyond. I dry hopped with almost 3 oz last time and this beer was heaven.

 
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Old 10-08-2011, 03:56 PM   #83
TimBrewz
 
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Feb 2008
Portland, OR
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Good plan, chumpsteak. I really like the original, but I also think that for my current tastes leaning towards drier beers, using less crystal is getting me there. SRM was 15.8 on my last one. I used 9 oz. C-40 and 5 Oz. Brit Dark Cystal( C-135) and 1 oz black. I went with Magnum for bittering as well (I have lots of that I need to use) moved the Simcoe to 15 min and Amarillo to 5 min (no Cascade) and dry hopped with 2 oz. Simcoe pellets only ....it turned out great.

Again, glad you brewers are playing around with Mosher's recipe too and it is great to read all the different tasty tweaks people are trying with this recipe!

 
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Old 10-19-2011, 10:08 PM   #84
hodge
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Jan 2011
Rochester, Michigan
Posts: 112
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Just tried a gravity sample about 1 week into fermentation and it tastes great! Used malt ingredients from recipe and changed the hops (warrior/centennial). I have an IPA with the same hopping schedule and in comparison I'm loving the malt complexity that this brew has. Great for the fall! Awesome recipe Tim, thanks for posting this!

 
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Old 10-24-2011, 04:38 AM   #85
bwookie
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Oct 2011
Posts: 40

I am new to brewing and would really like to try this recipe as reds/ipas are my favorite beers....why not combine!!!

My question is that I usually do extract/partial mash....and with a 6.5gal fermenter....how would the recipe look for that or how do I convert the original (not sure on size of op).

Thanks!

 
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Old 10-24-2011, 04:49 AM   #86
TimBrewz
 
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Feb 2008
Portland, OR
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Quote:
Originally Posted by bwookie View Post
I am new to brewing and would really like to try this recipe as reds/ipas are my favorite beers....why not combine!!!

My question is that I usually do extract/partial mash....and with a 6.5gal fermenter....how would the recipe look for that or how do I convert the original (not sure on size of op).

Thanks!
Hey bwookie, here is from page 2 or 3 of this thread...partial mash from jman. He liked the results. Hope this helps!

Pale DME 4.47lbs
Munich type 1 (10L) 5 lbs.
Crystal 40L .75 lbs
Crystal 90L .5 lbs
Black malt 1 oz

All whole hops
Simcoe(13% aa) 1 oz 60 min
Amarillo(9.3% aa)1 oz 30 min
Cascade (7% aa)1 oz 5 min

Simcoe .5 oz dry hops
Amarillo 1 oz dry hops
Cascade .5 oz dry hops

Mash 6.3 quarts 165* 45-60 mins
Rinse 1 gal 180*
Add water to get 7 gallons
Boil 90 min
Wyeast 1056 American Ale

jhenry Likes This 
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Old 10-24-2011, 03:41 PM   #87
bwookie
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Oct 2011
Posts: 40

Cool thanks 1 last question is how large is that for? I am doing a 6.5 gal. Fermenter, that recipe I believe is for 7, should I downsize the ingredients?

 
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Old 10-24-2011, 08:10 PM   #88
TimBrewz
 
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Feb 2008
Portland, OR
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Quote:
Originally Posted by bwookie View Post
Cool thanks 1 last question is how large is that for? I am doing a 6.5 gal. Fermenter, that recipe I believe is for 7, should I downsize the ingredients?
That 7 gallons is the pre-boil volume. So, after you sparge, if the volume is below 7 gallons, just add water to reach the 7 gallon mark in your kettle.
The assumption is that you will boil off about 1.5 gallons in 90 minutes. The hops will absorb about a quart or so and end with 5.25 to 5.5 gallons in the kettle. That will leave you with the perfect head space in your 6.5 gallon fermenter. So, no worries-brew it as written.

Also, jman has his mash temp as 165f. I assume this is the water temperature before he mixes with the grain to reach conversion temperature. Your mash should be in the 153-154 range.

Happy Brewing,

Tim

Reason: Add Info

 
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Old 11-08-2011, 05:15 PM   #89
Pdeezy
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Sep 2011
Valley Ranch, TX
Posts: 274
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How did I miss this? I will be brewing this up this weekend for sure. I can't get simcoe though. Anybody have decent results with substituting with an easier to find hop?

 
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Old 11-08-2011, 06:44 PM   #90
ChillWill
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Jan 2011
Sheffield, South Yorkshire
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I'm drinking mine, it's ok but I don't think I'm much of a simcoe fan, much prefer chinook.

 
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