Red DIPA

[mschoeffler]

I am planning on brewing a throwback, rich, malty DIPA for the holidays and was hoping to get your thoughts, especially on the Red-X and caramel malts. The CaraRed was used more for color. My initial thoughts were to use Caramunich I. I am intrigued by the red color but am targeting a deeper, warmer red to go along with the big body and forward hopping.

8 lbs RedX
7 lbs Pilsener
8 oz. CaraRed
4 oz. Special B

mashed at 148

1 oz Centennial @ 60 (30 IBUs)
1 oz Simcoe @ 20 (26 IBUs)
1 oz Amarillo @ 20 (19 IBUs)
2 oz Simcoe hopstand
2 oz Amarillo hopstand

San Diego Super Yeast

OG 1.072
FG 1.012
ABV 7.9
SRM 16

 

[tennesseean_87]

Gonna do a dryhop?

 

[mschoeffler]

The short answer is no. I’m one of those “LODO” guys and have found that a hopstand works well for my purposes.

 

[AlexKay]

I’d probably avoid the Special B in favor of more CaraRed or Caramunich or C120 or even something like Extra Special or DRC. (I’m just not a Special B fan outside of dubbels.)

I’ve done similar red IPAs (though not DIPAs) with 50% Red X and been very happy with them. Last batch’s base malts were 50% Red X, 25% white wheat, and 25% Vienna. But Pilsner will work just fine, too.

 

[mschoeffler]

I’ve loved Special B in Dubbels/Quads and have always been intrigued with it in other styles. If I’m ever gonna try it in an IPA, what better style than a Red IPA?

 

[mschoeffler]

This turned out great! A solid, malty backbone to balance the hops. The caramel malts were not too much.