Specialty IPA: Red IPA India Red Ale

[TimBrewz]

Cool, another variation to add. All Nelson IRL! (with two lager yeasts! )
The color is more deep red(16-17 SRM) than standard red on the original recipe. It is a beautiful beer when it drops clear. The lighter version is about 15 SRM.

Hope fermentation goes well and it is an enjoyable beer for you.

Tim

Just brewed this yesterday as a single hop w Nelson Sauvin. Excited. Wanted to get to know the Nelson hop as I have not used it yet, and try my luck at an American style red. Malt smelled great when crushed and even better as wort. Should be good. Going to lager using fresh American lager yeast and some washed cry havoc because I forgot to make a starter.

I know reds are tricky. Is the color, in your experience with this recipe, red ?

 

[Brandx40]

Finally got this one back into the brew schedule for a second time. I did the original recipe. Brew day went well so I'm expecting it will be as good or better than I remember. Thanks again for the recipe!!


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[BrewerE]

Fellow red-heads...

I came up with a recipe that used this one as inspiration from grain bill to how to hop it.

It is sitting in the bucket now and I want to dry hop it next weekend.
I put up a post asking for comments but have only gotten one.

I was wondering if any of you had any ideas/comments for me?

thanks for looking.
https://www.homebrewtalk.com/f12/recipe-critique-thoughts-dry-hop-464983/

 

[doublehaul]

I'd like to brew this again but want to make it imperial again - say 8% abv - on purpose this time! It was very good. Would you just up the base malt or would you increase the munich and crystal, etc. too?

 

[TimBrewz]

I'd like to brew this again but want to make it imperial again - say 8% abv - on purpose this time! It was very good. Would you just up the base malt or would you increase the munich and crystal, etc. too?

Hey DH, I would just increase the 2-row pale malt. I feel that increasing the other malts would lead to a higher than desired F.G. Much more Munich and it may be a bit too malty? The color will be about the same assuming the volume brewed is held constant. My 2 cents. Glad you like the beer! I served a keg at a 40th birthday last weekend next to 5 other homebrews. The IRA was kicked in about an hour, the only keg to be drained

Cheers,
Tim

 

[doublehaul]

Hey DH, I would just increase the 2-row pale malt. I feel that increasing the other malts would lead to a higher than desired F.G. Much more Munich and it may be a bit too malty? The color will be about the same assuming the volume brewed is held constant. My 2 cents. Glad you like the beer! I served a keg at a 40th birthday last weekend next to 5 other homebrews. The IRA was kicked in about an hour, the only keg to be drained

Cheers,
Tim

Nice - thanks! I believe it was the first keg to kick. Looking at my brew notes from last batch - my expected OG was 1.06, actual 1.084! I ended at a final gravity 1.020 so I figure around 9%. My original hop bill was around 65 IBU and I remember taking your advice on more late hopping. If I shoot for around 8%, I should probably up my IBUs too? - any suggestions?

 

[TimBrewz]

Hey Doublehaul, I would shoot for around a 1:1 BU to GU ratio, so if you are at 1.080, I would go for 80 IBU. Try to get most of that increased bitterness from the later additions.

 

[CbusHbrew]

Just a follow up on the version I made. It was entered into a local comp and made it to finals. I think if I would have stuck with the original hops it would have won. The hops I used gave it a earthy/floral smell. I used cascade to dry hop which failed as most of the hops floated on top of the beer and were still dry. Still a good beer most of the judges said it was nicely balanced. Average score was 39.

Thanks for sharing your recipe! I wanted to use the same grist, IBU, OG and SRM level but change the hops used. Unfortunately my lhbs messed up the order and put in 4oz of the black patent and now the color is way off.

6.5LBS US 2-Row
5LBS Munich Malt
8OZ Crystal 40L
4OZ Crystal 120L
1OZ Black Patent Malt

Hops
60 min
23g Chinook
-15 min
21g Cascade
7g Centennial
-10 min
7g Topaz
-5 min
14g Centennial
14g Topaz
7g Cascade
-Whirlpool
5g Chinook
7g Topaz
7g Centennial

 

[TimBrewz]

Congrats on the great score, and making the beer work! Regarding the floating dry hops, with whole hops you just have to wait for them to submerge, or weight them down in a hop bag to sink(I use sanitized glass marbles).

At 4 oz. Black malt the beer was brown? right?

Cheers,

Tim

 

[NWMushroom]

I like the look of this one. Quick question - why the 90 minute boil?

 

[TimBrewz]

I used to do a 90 min boil on all my beers, it's drives off more unwanted compounds from lightly killed malts. This was just habit and probably unnecessary. The longer boil also adds more color and maybe some extra carmelization. That said, I do 60 min boil now with no noticeable difference. Happy brewing!


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[NWMushroom]

Thanks for the reply - I've never done a 90 minute boil before, and wasn't really willing to start now! I think this might be my next brew - thanks for the recipe; I'll let you know how it goes.

 

[Shenanigans]

I'd love to have a go at brewing this.
I have the Cascade and Amarillo but I don't have any Simcoe and have about 5kg of other hops that want to use up before buying more.

I guess the most suitable from what I have are Summit, Columbus, Nugget or Chinook.

I also have Galaxy, Falconer's flight, Citra

Anyone have any suggestions as to which I could use?

Thanks!

Edit: I found the orignal recipe online
http://beersmithrecipes.com/viewrecipe/16268/ira-india-red-ale

 

[TimBrewz]

I would bitter with the Columbus, and then sub the Simcoe dry hops with Falconers or Citra.

Best Brewing!,
Tim

I'd love to have a go at brewing this.
I have the Cascade and Amarillo but I don't have any Simcoe and have about 5kg of other hops that want to use up before buying more.

I guess the most suitable from what I have are Summit, Columbus, Nugget or Chinook.

I also have Galaxy, Falconer's flight, Citra

Anyone have any suggestions as to which I could use?

Thanks!

 

[doublehaul]

Columbus and citra was really good for me. My second batch of this recipe is ready to be tapped can't wait

 

[Shenanigans]

Hi Guys,
Thanks a lot of the quick replies.
This is on my ever-growing “to brew” list so I will see which of Citra, Colombus and Falconer’s I have leftover by the time I get to it.
BTW what was the hops schedule and yeast for the original recipe from Mosher?
I have a lot of hops for British style beers in the freezer such as Target, Challenger, East Kent, Fuggles, Styrian and Super Styrian.
I was thinking maybe I could do split batch 5 gallons with American hops and 5 gallons with British hops.

Edit:
I found the original recipe here - http://beersmithrecipes.com/viewrecipe/16268/ira-india-red-ale

 

[jhenry]

Both, (I use BeerTools) SRM for each malt is as follows:

Original:
2-Row 1.6
Munich 5.17
Crystal 90 4.65
Crystal 40 2.07
Black Malt 3.55
------------
17.04 SRM

Lighter Version:
2-Row 1.2
Munich 4.79
Crystal 40 1.92
Crystal 120 2.87
Choc Malt 5.69
----------
16.47 SRM

Important note regarding color, I have moved to a 60 minute boil from 90 minutes, so some of the decrease in darkness is probably due to less carmelization of the wort. You will see I am getting more color from the 2 oz of chocolate and less from the Munich and crystal malts. Also, the increased volume of the recipe brings the SRM down accordingly.

I'm aiming to make this as my first "not straight out of a kit" recipe, and it looks great!
If I take the Original Modified recipe (page 3) and do a 60 min boil instead of a 90 min boil, will that effect the OG, or just lighten the color? I plan on doing a 5 gal Partial Mash batch. Thanks!

 

[TimBrewz]

I'm aiming to make this as my first "not straight out of a kit" recipe, and it looks great!
If I take the Original Modified recipe (page 3) and do a 60 min boil instead of a 90 min boil, will that effect the OG, or just lighten the color? I plan on doing a 5 gal Partial Mash batch. Thanks!

The 90 minute boil does add a touch of color, but not significant. Every brewer experiences differing volumes of boil-off, so your OG will depend upon how much you boil off per hour. I use 1 gal/hour as my standard and that works for my system. If you want 5.5 gallons at end of brewing, with hops absorption(+/-1/2 gallon), evaporation and boil off, start with 7 gal. at 1 gal per hour. Should hit your OG pretty close.

 

[mriches]

So this was my first brew!!

I made the mistake of being seduced by saving time. Bottled directly from primary, and disturbed a lot of stuff off the bottom when I did that.

When I crack each bottle I have about 3-4 seconds to softly pour out all the beer in one shot or it gushes all over the place.

That being said, when the perfect pour is achieved it tastes absolutely awesome. I'm going to make it again and do it properly this time.

I've done 4 more batches since this one. I'm very excited.

 

[Shenanigans]

So this was my first brew!!

I made the mistake of being seduced by saving time. Bottled directly from primary, and disturbed a lot of stuff off the bottom when I did that.

When I crack each bottle I have about 3-4 seconds to softly pour out all the beer in one shot or it gushes all over the place.

That being said, when the perfect pour is achieved it tastes absolutely awesome. I'm going to make it again and do it properly this time.

I've done 4 more batches since this one. I'm very excited.

I know it's difficult to play the a waiting game but I'm sure as you get more beers done and have some stock then you won't be so tempted to bottle early in the future

Maybe I misunderstood what you meant but as I see it the issue is purely that you bottled too early and not because you bottled from the primary.
Until now I have only ever used a secondary once and that was for aging cider because I was letting it mature for 2 to 3 months.

 

[TimBrewz]

I know it's difficult to play the a waiting game but I'm sure as you get more beers done and have some stock then you won't be so tempted to bottle early in the future

Maybe I misunderstood what you meant but as I see it the issue is purely that you bottled too early and not because you bottled from the primary.
Until now I have only ever used a secondary once and that was for aging cider because I was letting it mature for 2 to 3 months.

Glad you like the beer! Like Shananigans said, if you bottled before FG, you have extra fermentable sugars in your beer then you added priming sugar, so you have way more carbonation than desired. If you hit FG, you may have simply added too much priming sugar, which would give you the same gusher effect.

FG on this beer should be in the 1.013-1.016 range if you mashed at 152, well oxygenated wort, steady temp and solid yeast performance.

 

[mriches]

I had it in primary for about 4 weeks.

I figured (wrongly, apparently...) the problem had to do with all the sediment in each bottle. Nucleationb points? If I pour it out softly and quickly, leaving all the sediment in the bottle, the beer is completely fine and doesn't gush. if I wait a few seconds longer, all the stuff on the bottom jars loose and causes the beer to gush and gush until there is next to none left and all the beer i pour into a glass is super cloudy, you can feel the sediment in the beer and it will foam up and over the glass.

 

[mriches]

I feel I should point out my last post was explaining my thought process and I was in no way claiming to know anything about anything! I appreciate all the help though. Definitely waiting longer next time

 

[TimBrewz]

If you did 4 weeks in primary (must be at FG)and have a lot of trub in your bottles, then your hypothesis may be right on. All that material may cause CO2, to come out of solution rapidly. Keep brewing!


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[bmbauer]

Hey guys,

I am new to home brewing (2-3 batches done and bottled so far) and just came across this post. I am looking at this recipe, and all of the subsequent recipes, and am excited to try my own variation.

I was wondering if I would be able to use vienna malt in this recipe at all? I love the taste of vienna and had good results using it in a previous recipe. I just am not knowledgeable enough to know if there is a way to work it into this recipe. Any advice would be appreciated!

 

[TimBrewz]

The short answer is yes. You could replace some the pale or Munich with Vienna. I love Vienna too, and use it in combination with pale and Munich in my pale ales and IPAs. As for using it in the IRA recipe, it may get lost among all the Munich and dark crystal malts. If you brew this recipe with Vienna I would replace half the Munich with Vienna. It will lighten the color a little, but might be very good.

Have fun!
Tim


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[-DELETED-MEMBER-]

Just brewed the page 5 version of this recipe up on saturday. I'm using the grain bill as a base and hopping with chinook, citra, and cascade.

The fermenter is going off so hard that the stopper keeps blowing out of the carboy. This is the first time I've had that happen.

I'm looking forward to drinking this one.

 

[PeakingFox]

I have exactly one (extract) brew to my list, and it is still in primary so I can make no real statement about my abilities. But I am a good cook so I can assume I did a decent job.

This brew sounds like exactly what would become my favorite drink.

I often take a nice red ale & mix it 50/50 with an IPA and my wife & I share them.

I'll go back through the thread a few more times & pick a simple extract until I feel confident enough to go AG.

Thanks for posting this!

 

[-DELETED-MEMBER-]

I'm getting more excited about this beer now. Took a sample today along with the first dry hop addition and it tasted great. I like the residual sweetness that is there.

Unfortunately I forgot my whirlfloc during the boil this time so the beer is much cloudier than my last few batches. It's funny how I've started caring about clarity over time. I may have to rename this Smoke Signal IPA in homage to the haze.

 

[m00se]

Thinking about bumping up the OG and tweaking the hops. What do you think?

9 lbs Pale Malt (2 Row) US (2.0 SRM) 50.6 %
7 lbs Munich Malt (9.0 SRM) 39.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 4.2 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 1.4 %
0.8 oz Midnight Wheat (550.0 SRM) 0.3 %
12.0 oz Sugar, Table (Sucrose) (1.0 SRM) 4.2 %
1.00 oz Nugget [13.00 %] - Boil 60.0 min 36.8 IBUs
0.50 oz Apollo [18.00 %] - Boil 5.0 min 5.1 IBUs
0.50 oz Chinook [13.00 %] - Boil 5.0 min 3.7 IBUs
0.50 oz Columbus (Tomahawk) [14.60 %] - Boil 5.0 Hop 4.1 IBUs
1.00 oz Apollo [18.00 %] - Steep/Whirlpool 30.0 Hop 19.6 IBUs
1.00 oz Chinook [13.00 %] - Steep/Whirlpool 30. Hop 14.1 IBUs
1.00 oz Columbus (Tomahawk) [14.60 %] - Steep/Wh Hop 15.9 IBUs
1.00 oz Apollo [18.00 %] - Dry Hop 7.0 Days 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 7.0 Days 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.60 %] - Dry Hop 0.0 IBUs
1.00 oz Apollo [18.00 %] - Dry Hop 5.0 Days 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 5.0 Days 0.0 IBUs
1.00 oz Columbus (Tomahawk) [14.60 %] - Dry Hop 0.0 IBUs