Very Hoppy Red?

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abbysdad2006

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Location
Biddeford
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 75% (brew house)
Original Gravity: 1.102
Final Gravity: 1.029
ABV (standard): 9.46%
IBU: 177.22
SRM (morey): 16.94

Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row 37 1.8 68.3%
2 lb American - Caramel / Crystal 40L 34 40 9.8%
1 lb American - Red Wheat 38 2.5 4.9%
1 lb Flaked Barley 32 2.2 4.9%
1 lb Flaked Rye 36 2.8 4.9%
8 oz Flaked Wheat 34 2 2.4%
8 oz American - Caramel / Crystal 150L 33 150 2.4%
8 oz United Kingdom - Peated Malt 38 2.5 2.4%
20.5 lb Total

Hops
Amount Variety Type AA Use Time IBU
1 oz Columbus Pellet 15 Boil 60 min 39.66
2 oz Columbus Pellet 15 Boil 50 min 75.44
1 oz Northern Brewer Pellet 7.8 Boil 40 min 18.1
1 oz Northern Brewer Pellet 7.8 Boil 30 min 15.85
1 oz Citra Pellet 11 Boil 20 min 17.62
1 oz Citra Pellet 11 Boil 10 min 10.55
1 oz Chinook Pellet 13
Dry Hop 14 days

Yeast
Wyeast - Scottish Ale 1728

Please let me know what you think. The IBU seem a little off.
 

Jayhem

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Sounds awesome!

One of my personal favorite recipes is a Red IPA I came up with. It uses about 30% Munich malt. 60% 2-row, Carared and Crystal 90. Citra and Amarillo finishing hops and dry hop. Awesome beer. Enjoy!
 

kingwood-kid

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You have 5oz of bittering hops between the Columbus and Northern Brewer. I'd add however much you need at 60 to get the IBUs you want, and save the rest of the additions for 15 or later. You also have 2lbs of crystal, 3.5 lbs of flakes and wheat, and 8oz of peated malt. It sounds like a mess, unless you want a syruppy, sticky, briny/ashtray grapefruit flavor. If you drop the peat entirely and cut the flakes and crystal down, I think you'd have a better beer, or at least one more to my tastes.
 

Jayhem

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Not too many hops you think?
Not too much hops but I agree, it's too many bittering hops. You only need maybe 2 ounces between 60 and 45 min and then all the rest of the hops in the last 15 minutes, whirlpool and dry hop. On a red IPA with 1.080 OG I would aim for 100 IBU's. Late hop additions don't add as much bittering but they do add some.
 
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