Specialty IPA: Red IPA India Red Ale

[TimBrewz]

Big Red! Well I might not increase the Munich and just up the pale, my personal tastes find that much Munich is too heavy. I've never used Apollo, so no opinion there. What's your OG and IBU ?


Sent from my iPhone using Home Brew

 

[jessedafish]

The base of this from Radical Brewing by Mosher. I used just 1 oz black instead of 2, and I changed the hops to suit my tastes. This beer won a Gold at Slurp and Burp last year in the "Northwest Style Ale" special category (39 points).

Pale Ale Malt 6.5 lbs
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 153 for 60 min
Collect 7 gallons
to yield 5.5 gal.

American Ale yeast.

Ferment 10 days primary, 7 days secondary with dry hops. Enjoy.
Boil 90 min.

I made this and took it camping. It's almost all gone! My og was 1.05 - fg 1.01.

 

[NWMushroom]

Thanks for the recipe. I brewed this and entered it in the Oregon State Fair homebrew competition. It scored 37 points in the "10B: American Amber Ale" category.

 

[jason81]

I am pretty pumped to brew this recipe. I just got back from my LBS with all the ingredients. I was worried that they wouldn't have everything especially the Amarillo hops since its a fairly new store. Actually they didn't have crystal 90 so I was stuck between 60L and 120L so I will have to figure out an adjustment for that and I'm gonna have to use pellets for the dry hop. I didn't want to wait and order whole hops for this. I will be using wlp001 and making a small starter for the first time for this one. One of my many favorite beers is ithica cascazilla, this should be similar but probably better.

 

[jason81]

I went with the crystal 120 so I guess if I cut it back a bit it will be good.

 

[doublehaul]

I went with the crystal 120 so I guess if I cut it back a bit it will be good.

You could go half and half

 

[COEBRA]

I am pretty pumped to brew this recipe. I just got back from my LBS with all the ingredients. I was worried that they wouldn't have everything especially the Amarillo hops since its a fairly new store. Actually they didn't have crystal 90 so I was stuck between 60L and 120L so I will have to figure out an adjustment for that and I'm gonna have to use pellets for the dry hop. I didn't want to wait and order whole hops for this. I will be using wlp001 and making a small starter for the first time for this one. One of my many favorite beers is ithica cascazilla, this should be similar but probably better.

I don't have any issues when I dry hop with pellets. I prefer whole or leaf, but the pellets will soak up some wort and break apart achieving the same affect as the others.

 

[BeantownR6]

I'm going to brew this recipe but was thinking of changing the 60 min simcoe to FWH. Anyone tried this instead?

Pale Ale Malt 6.5 lbs
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 FWH
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 153 for 60 min
Collect 7 gallons
to yield 5.5 gal.

 

[TJ_Brew]

Read through the first 7 pages and didn't notice anyone mention using fresh off the vine hops. I have some 1st year Casade I am thinking of using in this recipe next weekend. Any thoughts or words of wisdom on this idea?

Cheers!!

 

[teddy4xp]

Read through the first 7 pages and didn't notice anyone mention using fresh off the vine hops. I have some 1st year Casade I am thinking of using in this recipe next weekend. Any thoughts or words of wisdom on this idea?

Cheers!!

I think it's a great idea! Maybe dry hop or add them during a whirl pool or pack them into a hopback

 

[TJ_Brew]

Thanks Teddy4xP. Brewed Sunday and I ended up using them for the 5 min addition. 5 oz is all I had and I have read that a good ratio is 5:1 for wet hops.

This beer looks and smells great already. OG 1.062. Looking forward to taking that first pull.

 

[jason81]

I brewed the original recipe on Friday. I should have had my burner turned up higher. And I might have had a bit low efficiency. I only hit 1.053 at least I ended up with close to a half gallon extra. Hopefully it still turns out OK.

 

[TimBrewz]

Thanks Teddy4xP. Brewed Sunday and I ended up using them for the 5 min addition. 5 oz is all I had and I have read that a good ratio is 5:1 for wet hops.

This beer looks and smells great already. OG 1.062. Looking forward to taking that first pull.

Let us know how it comes out!

Cheers,
Tim

 

[TimBrewz]

I brewed the original recipe on Friday. I should have had my burner turned up higher. And I might have had a bit low efficiency. I only hit 1.053 at least I ended up with close to a half gallon extra. Hopefully it still turns out OK.

I have brewed it down to 1.055 and it was still very tasty, so you should be fine. Let us know how it comes out

Cheers,

Tim

 

[PintOfPlain]

This is still my all time favourite beer. Done about 5 batches now, just did my first 10g batch now and it turned out as well as ever. Sometimes it comes out stronger than other times, even still, I call it this India Red Ale recipe "Un-f*^c-up-able" because lord knows I have messed up on other brews but this recipe has so much malt and hops that it balances pretty much every time.

I brewed it first straight out of radical brewing, but have followed some of the tips in this thread to switch up the hops to great effect.

But now dear fellow lovers of this hearty red ale, I want to switch things up pretty radically. I am very inspired by a brew I had recently - Rogue Roguenbier. It had rye and smoked malts, but what I most liked was that it used a Weizen yeast. Wow, hearty red ale with a bit of wheat yeast in it, I loved it.

So, wondering if anyone could help me put together a recipe, I have just purchased the following goodies, I wonder what I should substitute out of the munich or crystal malts..

Cara Red 1kg Whole (Weyermann)*
Cara Wheat Malt WHOLE 1Kg 100 – 140 EBC (Weyermanns)*
Dark Rye Malt Whole 1kg 15-20 EBC (Weyermanns)*
Dark Wheat Malt - Whole Grain 1kg (Weyermanns)*
Oak Smoked Wheat Malt Whole 1kg (Weyermann)*
Rye Malt Whole 1Kg (Weyermanns)*
Wheat - Whole grain 5 EBC 1kg (Weyermanns)*

and I got these yeasts :
Safbrew Abbaye 11.5g*
White Labs WLP320 American Hefe Ale Yeast*


I usually go with the traditional IRA grain bill of
6.5 lb Pale Ale Malt
5.0 lb Munich Malt
0.5lb Crystal 40L
0.5lb Crystal 120L
2.0 oz Carafa 111 525 SRM

BUT, I always say, I want to make this baby Redder, thicker, hoppier, but with a new flavour so I don't get bored..

Any tips appreciated! I definitely want to try this with the wheat yeast.. so far have just used the SAFALE 05

 

[TimBrewz]

Hey P.O.P, I like the "Un-f*^c-up-able" comment! I agree- all that malt and hops just always seem to make a good beer regardless of any imperfections in process.

Wow, you have some interesting grains to work with there. I am no expert with smoked malts or weisen yeasts, but I do have a good friend who brews a red with a half pound (.22 kg)of smoked malt, and that seems like plenty. This guy also makes a Rye IPA with 10% rye, and that too seems a good amount without being too "ryed". As for the yeasts, I have done my IRA with the Abbey III yeast and it was delicious. Never used a wheat yeast, though I have had some great hoppy beers done with hefe yeast (10 barrel OG wheat IPA is one).

So, just off the cuff here I might do: (just changing 2 malts, any more at once seems like you'd have a tough time determining just what they impart on the beer)

6 lbs Pale
4 lbs Munich
1 lb Rye
.5 lb Smoked malt
0.5lb Crystal 40L
0.5lb Crystal 120L
2.0 oz Carafa 111 525 SRM

Hops? Are you doing the Radical Brewing Cascade/Goldings?


White Labs WLP320 American Hefe Ale Yeast

Best brewing!,

Tim

 

[Helly]

Timbrewz, I just read your HBT writeup on developing this recipe. Thanks for sharing. This beer sounds great. I like your pic too, great movie.

 

[TimBrewz]

Timbrewz, I just read your HBT writeup on developing this recipe. Thanks for sharing. This beer sounds great. I like your pic too, great movie.

Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made.

As for the pic...

Life through rose colored glass.

 

[Helly]

Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made.



As for the pic...



Life through rose colored glass.

I will be brewing it sometime soon. Two of my favorite beers are Reds Rye PA from Founders and Big Red Coq from Brewery Vivant. I see some similarities to them in your recipe so I'm excited to try it out.

 

[Helly]

Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made.



As for the pic...



Life through rose colored glass.

I'll be trying it some time soon for sure. Sounds great.

 

[TheRonMan]

I've made this brew twice and am planning on making it again this weekend. Awesome recipe!

 

[Ponchey]

Thanks Helly, if you peruse this thread you will find a lot of versions of this beer, and it seems nearly everyone has been happy with whatever change they have made.

As for the pic...

Life through rose colored glass.

Wow! This IRA is awesome. Used citra, summit, cascade with us05 and turned out amazing. One of my favorite beers yet. Thanks for the recipe and the long ass thread!

 

[ballz50401]

Brewing a 10 gallon batch of this today with my little twist on the recipe. Adjusted it according to the ingredients I have on hand. I used all continental malts for the base and hopped the hell out of it! I needed to use up some of my older hops.

Edit: I collected 9.5 gallons of 1.065 wort. I lost some wort from the extra hops. I also ended up steeping the 7 oz. of flameout hops @ 185F for 90 minutes. Wort sample tasted HOPPY!


Type: All Grain
Batch Size: 9.50 gal
Boil Size: 12.66 gal
Boil Time: 90 min
End of Boil Vol: 10.20 gal
Final Bottling Vol: 9.50 gal

Date: 17 Mar 2015
Brewer: Casey
Equipment: eHERMS
Efficiency: 75.00 %
Est Mash Efficiency: 78.9 %


15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 g Baking Soda (Boil 90.0 mins) Water Agent 9 -

8 lbs 4.0 oz Munich (BestMälz) (7.6 SRM) Grain 3 36.9 %
6 lbs MFB Pilsen (1.8 SRM) Grain 4 26.8 %
6 lbs Vienna Malt (3.5 SRM) Grain 5 26.8 %
1 lbs Crystal Malt I (45.0 SRM) Grain 6 4.5 %
1 lbs Crystal, Dark (Simpsons) (75.0 SRM) Grain 7 4.5 %
2.0 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 8 0.6 %

2.00 oz Nugget 2012 Leaf 15.2% [13.50 %] - Boil 60.0 min Hop 10 45.1 IBUs
1.50 oz Columbus 2012 Leaf 17.1% [13.10 %] - Boil 30.0 min Hop 11 25.2 IBUs
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 -
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 13 -
1.45 oz Cascade 2012 Pellet [6.70 %] - Boil 5.0 min Hop 14 3.6 IBUs
1.15 oz Cascade - 2013 HOMEGROWN [5.50 %] - Boil 5.0 min Hop 15 2.1 IBUs

3.00 oz Amarillo 2012 Pellet 8.2% [7.40 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.50 oz Cascade - 2014 HOMEGROWN [5.50 %] - Boil 0.0 min Hop 17 0.0 IBUs
1.50 oz Simcoe 2013 [13.50 %] - Boil 0.0 min Hop 18 0.0 IBUs
1.00 oz Galaxy 2013 Leaf [13.30 %] - Boil 0.0 min Hop 19 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 20 -

2.00 oz Amarillo 2014 Pellet 8.2% [8.20 %] - Dry Hop 7.0 Days Hop 25 0.0 IBUs
1.00 oz Cascade 2013 [7.10 %] - Dry Hop 7.0 Days Hop 26 0.0 IBUs
1.00 oz Simcoe 2013 [13.50 %] - Dry Hop 7.0 Days Hop 27 0.0 IBUs

1.00 oz Amarillo 2014 Leaf [7.10 %] - Dry Hop 21.0 Days Hop 22 0.0 IBUs
0.50 oz Cascade - 2014 HOMEGROWN [5.50 %] - Dry Hop 21.0 Days Hop 23 0.0 IBUs
0.50 oz Simcoe 2014 Leaf [14.10 %] - Dry Hop 21.0 Days Hop 24 0.0 IBUs

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 72.1 IBUs
Est Color: 14.0 SRM

Total Grain Weight: 22 lbs 6.0 oz
Mash pH: 5.41
Mash: 152.0 F 60 min

 

[OZZ]

Really intrigued by this recipe, thinking of brewing it up this weekend for a fight party April 25th(cutting it close i know)I read through this whole thread but never seen anyone mention this.... Why have 8oz of two types of crystal instead of 1 lbs of 1 for simplicity?

In beersmith, 8 oz of crystal 40 and 8 oz of crystal 120 give the same SRM as 1lbs of crystal 80. I'm a newer brewer so.... What am I missing?

Also, when I put this into beersmith:

6.5 lbs 2 row (2.0 SRM)
5 lbs Munich 10
8oz crystal 40
8oz crystal 120
1 oz black patent (500 SRM)

,........ I get 15.0 SRM not the 16-17 mentioned in this thread. Up the C40 to 12oz like in the original recipe and I'm still only at 15.6 SRM.

I'm also at 72% efficiency so going this way:

8 lbs 2row (2.0 SRM)
5 lbs Munich 10
8 oz crystal 40
8 oz crystal 120
1.4 oz black patent (500 SRM)

Gets me to 16.0 SRm and 6.7% abv with a 152 mash. Maybe that's what I'll do.

Lasrly, I only have nottingham, us-05, or wlp500 Trappist. Which should I use?

 

[ballz50401]

I read through this whole thread but never seen anyone mention this.... Why have 8oz of two types of crystal instead of 1 lbs of 1 for simplicity?

In beersmith, 8 oz of crystal 40 and 8 oz of crystal 120 give the same SRM as 1lbs of crystal 80. I'm a newer brewer so.... What am I missing?

Lastly, I only have nottingham, us-05, or wlp500 Trappist. Which should I use?

I believe using two types of crystal malt will produce a more complex caramel character over one type. Pale Crystal malt will lend a balance of medium caramel color, flavor, and body. Dark Crystal will lend a complex sharp caramel flavor and aroma to beers.

I would choose the US-05 yeast for this brew.

 

[OZZ]

Thanks for the input. I suspected something along those lines but wasn't sure. Also, somewhere in this thread I remember Tim saying his black patent was 550 SRM, which accounts for some of the color discrepancies.

Only other consideration is that Ill have exactly four weeks before this needs to be ready, doable or am I pushing to much? Maybe I'd be better off with something quicker this time around?

 

[ballz50401]

Only other consideration is that Ill have exactly four weeks before this needs to be ready, doable or am I pushing to much? Maybe I'd be better off with something quicker this time around?

Just be sure to aerate well, pitch enough healthy yeast, and control your fermentation temps. If you do those 3 things you will have a better chance of having a great beer in 4 weeks. I always prefer to use an English yeast strain like Wyeast 1968 London ESB for quick turn around brews. They tend to produce a nice ester profile and drop out clear in a short amount of time. Will you be bottle conditioning or kegging? That will be the biggest obstacle in getting this brew ready in time. I've brewed a Dark English Mild from grain to glass in 9 days and it turned out great!

 

[OZZ]

Awesome. Ill give it a go. I'll be kegging. If I brew this sunday, go 10 days primary, 7 days secondary that then leaves me with 10 days to set on gas in the keg. The party is on day 10.

 

[doublehaul]

Brewing a 10 gallon batch of this tomorrow. I cut back the C-40 to 1lb (isntead of 1.5 for a 10 gal batch) and did 1/2 lb C75, 1/2lb C120 because the LHBS didn't have C90. I am going to use Simcoe, Galaxy, and El Dorado, and am splitting into 2 ferementers - one with WLP001 and one with Conan. Hope it turns out as good as it sounds!

 

[treesboy]

Last attempt went at this went a little off. Collected too much pressure boil and longer boil forced darker color. Pitching on top of a stouts yeast cake didn't help either lol. "India very dark brown ale" I do this beer single hopped with a ton of Nelson saivon. Call it Nelson the red. No complaints thus far