need some help with a hoppy red!!!

[dmcarty927]

SO I want to brew a really hop bomb of a red and this is the recipe I want to use.. would love some feed back on it.

5 gallon batch

10lbs 2 row
2lb crystal 75l
8oz crystal 120l

1 oz magnum 60 min

1oz centennial 30 min

1oz simcoe 20 min

1 oz calypso 20 min

1 oz simcoe 10 min

1 oz calypso 10 min

1oz simcoe flame out

1 oz calypso flame out

1 oz simcoe dry hop

1 oz calypso dry hop

 

[Yooper]

I'd go with no more than 15% total of crystal malt, so I'd lower the crystal 75L by at least 1/2 pound (you've got about 25% crystal there) and go with .25 pound of 120L (as 120L is pretty strong).

For hopping, I think it may be too bitter with an ounce of magnum at 60 and an ounce of centennial at 30 minutes. I'd run it through some brewing software to make sure it wasn't overly bitter.

Otherwise, it looks really good.

 

[broadbill]

Jamil's West Coast Blaster is an awesome hoppy red ale. You should be able to find a recipe on here fairly easily....

 

[dmcarty927]

The grain bill comes from port brewing sharkbite red. I will definitely check the brewing software to see if it will be to bitter. Thanks for the feed back

 

[dmcarty927]

will also use 4 ounces corn sugar at flameout

 

[14thstreet]

I've brewed a number of hoppy reds and never felt like I pushed the bitterness enough to overcome the crystal malts; therefore, if you have any doubts to the level of your bitterness, whether it be variety (Magnum are smooth) or amount (lower boil kettle utilization) I would bitter more than you think, and think about using some gypsum to enhance the dryness/bite from the hops. I thought some of my reds were a bit flabby until I felt some of the candy sweetness melded into the beer (more than a month aging). I'm even to the point of considering to keep my reds less-than-hoppy to lower my expectations of such or derive color simply from darker kilned non-crystal malts to see how that plays with hops. Of course, if you like crystal malts, by all means use it!