Red IPA Recipe Thoughts

[Aotidae]

Recipe 1:

Boil Size: 7.51 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 15.9 SRM
Estimated IBU: 52.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Ale Malt (Avangard) (3.0 SRM) Grain 1 62.1 %
4 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 2 27.6 %
9.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 3.9 %
8.0 oz Caramel/Crystal Malt - 65L (Bairds) (65. Grain 4 3.4 %
5.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 5 2.2 %
2.0 oz Chocolate (Crisp) (630.0 SRM) Grain 6 0.9 %
1.00 oz Hallertau Magnum [14.00 %] - Boil 90.0 m Hop 7 42.4 IBUs
1.50 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 Hop 8 2.7 IBUs
1.50 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 9 5.9 IBUs
1.00 oz Pacifica [5.50 %] - Steep/Whirlpool 30. Hop 10 1.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
0.50 oz Cascade [5.50 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs


Mash Schedule: Protein Rest
Total Grain Weight: 14 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 13.05 qt of water at 131.6 F 120.0 F 30 min
Saccharification Add 11.60 qt of water at 197.6 F 152.0 F 40 min
Mash Out Add 11.89 qt of water at 206.2 F 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 1.12gal) of 168.0 F water

Recipe 2:

Recipe Specifications
--------------------------
Boil Size: 7.51 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 17.9 SRM
Estimated IBU: 51.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Ale (Crisp) (4.0 SRM) Grain 1 59.8 %
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 29.9 %
12.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 5.6 %
4.0 oz Munich Malt 15L, Germany (Avangard) (20. Grain 4 1.9 %
2.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 5 0.9 %
4.0 oz Candi Sugar, Dark (275.0 SRM) Sugar 6 1.9 %
0.75 oz Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 7 30.2 IBUs
2.50 oz Cascade [5.50 %] - Steep/Whirlpool 30.0 Hop 8 4.6 IBUs
2.50 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 9 10.0 IBUs
1.50 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 10 7.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
0.50 oz Cascade [5.50 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
0.50 oz Galaxy [14.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs


Mash Schedule: Protein Rest
Total Grain Weight: 13 lbs 6.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 11.81 qt of water at 125.4 F 115.0 F 30 min
Saccharification Add 10.50 qt of water at 199.8 F 150.0 F 40 min
Mash Out Add 10.76 qt of water at 211.1 F 168.0 F 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 1.82gal) of 168.0 F water

 

[Aotidae]

No thoughts or suggestions?

 

[kh54s10]

I like the second a little more. Why? IDK!!

I would halve the whirlpool and add that half to the dry hops. Why? IDK, but if you are going to do a dry hop I would use more.... So I wouldn't use more hops, just move the timing.

 

[jjeffers09]

My question to you is do you take a favorite IPA recipe, sub in crystal and roasted barley to get the 14-15srm? Or do you take a favorite Red ale and spike up the woody hops and finish with some citrusy dry hops?

 

[Aotidae]

Recipe 1 is more on the imperial red ale side of things.
Recipe 2 is more dry IPA oriented.
Well that is at least my reasoning in each varient.

 

[Aotidae]

I ended up picking the first recipe but I ditched the 90L, and I changed the 60 to 70L due to availabilty.
I am going to decrease my whirlpool additions to an Oz each. I will be keeping the dry hopping as is for clarity purposes.
I also feel lIke the 160 F steep gives a decent amount of aroma.

I am definitely going to do recipe 2 at some point, and based on recipe one's outcome I may adjuse the hops in recipe 2.

 

[Aotidae]

Ordered the ingredients earlier today. I am going to try and harvest some yeast of my kolsch style beer which is in cold storaget right now. I think that yeast might work well if fermented at 65 F.
If the yeast collected isn't very lively, I will just use S-04.

 

[Aotidae]

Got busy with work and school but I finally kegged today. OG: 1.061 FG: 1.012

It is pretty damn good so far. I think it will be even better once it clears out. Preliminary thoughts are that it is closer to an IPA than a red ale. This is good but next time I will up the whirlpool hops to 2oz each.
This recipe gives me a great pivot to make an Imperial Red and a better Red IPA. I ended up using WLP Kolsch yeast and I am happy with how clean it is.