Author Topic: Red IPA  (Read 356 times)

Offline tcanova

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Red IPA
« on: September 02, 2014, 08:04:29 PM »
Comments, suggestions on this recipe?

10 Gallons
16# 2 row
1# Wheat
1# cyrstal 40
3/4# Carared
4 oz. 2 row black malt

Hops
1.5 oz. summit 60min
1.25 Horizon 15 min
1.00 horizon 10
1.00 cascade 2 min
1.00 mosaic 2 min
2.00 cascade dry hop 7 days
2.00 mosaic dry hop 7 days

mash @ 150
60 minute boil
Yeast Gigayeast Vermont IPA

RO water treated with 1 tsp CaCl2 and 1 tsp gypsum
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Offline morticaixavier

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Re: Red IPA
« Reply #1 on: September 03, 2014, 08:03:36 AM »
maybe major will chime in on this but I beleive you need to use ALOT more carared to really get the color red. have you considered trying the red X malt in place of the the 2 row? leave out the carared and crystal 40?
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Offline dak0415

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Re: Red IPA
« Reply #2 on: September 03, 2014, 10:56:52 AM »
The black malt is going to give a LOT of red! Maybe cut the C-40 and use 2lbs of Carared.  My concern is that all those dry hops are going to produce a lot of turbidity so the beer is going to look more muddy than garnet.
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Offline klickitat jim

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Re: Red IPA
« Reply #3 on: September 03, 2014, 03:58:43 PM »
I made an irish red when I first tried red x. It was 50/50 red x and two row. Was pretty red. They say red x is prettiest at 100% and about 1.050.

Offline a10t2

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Re: Red IPA
« Reply #4 on: September 03, 2014, 06:26:10 PM »
Can you clarify what you're targeting? When I hear "Red IPA", I imagine an IPA that has the additional malt characters typical of an amber/red ale. Whereas this is going to be relatively low-gravity (<1.060), relatively lightly hopped (<2 lb/bbl), and all the character malts are light-medium crystal malt.

For my tastes, 1.3% black malt is still noticeable; I have to keep it below 1% if I'm using it solely for color adjustment. In red ales, I like to use an extra dark crystal malt for 3-5% instead.
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