Brews

Red IPA (#5)

Brew

Hops

Hop Variety60min10min0minDay 7
Mosiac–30g70g100g
Pacific Jade25g–25g–
Hold WP for 20min

Grain

  • 4.6kg Gladfield Ale
  • 1.2kg Gladfield Aurora
  • 0.55kg Gladfield Lt Crystal
  • 0.44kg Gladfield Med Crystal
  • 0.24kg Gladfield Dark Crystal
  • 0.06kg Gladfield Shepherds Delight

Yeast

2 packets of MJ USWC M44

Water Treatment

`N/A

Boil Additions

half tab whirlfloc, half tsp yeast nutrient – both 10 min boil

Brew

  • Mash in at 67°C with 21.5L, rest for 60 min at 67°C.
  • Sparge with 12.5L at 75°C
  • Preboil size 27L
  • Boil time 60mins

Fermentation

N/A

Fermenter Additions

N/A

Carbonation

125g

Bottled

20220224

Final Volume

22.5L

Notes

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$74.70 or $3.32/L

This is my 5th Red IPA brew, the first was a recipe provided by Home Brew West in Henderson, and since then I have varied little because it is such a good beer. Deep colour, malty, hoppy with great head retention and flavour.

 

 

The malt feed is slightly different from the Home Brew West recipe; Gladfields Aurora replaces Melanoiden Malt, Gladfields Light Crystal replaces Caramalt, Gladfields Medium Crystal replaces Pale Crystal and Shepherds Delight replaces Weyermann® SPECIAL W. Total weight is a hefty 7.09kg which is a big feed for the Grainfather 30L.

 

 

Hops have been increased by 25gm of Pacific Jade added at the whirlpool stage. The original recipe had just 25gm Pacific Jade at start of boil for bittering. The Mosaic hop feed remains unchanged at 200gm with most going in at whirlpool and dry hop stage (7 days).

 

 

I add 1 tsp Calcium Sulphate and half tps Calcium Carbonate (CaCO3) to the mash volume to adjust Auckland water and experimented with adjusting sparge water to approx. 5.1pH using 88% lactic acid (just under half teaspoon). The idea is to help reduce overall pH of beer.

 

 

Brewing Notes:

 

 

Mash volume 21.5L and mash in @ 67C for 60min and mash out @ 75C for 10min.

 

 

Sparge volume is 12.5L @75C.

 

 

After sparging, bring to boil for 60min and when heat off at end of boil whirlpool for 20min before transferring to the fermenter. During boil add 3L of boiling water to compensate for boiling losses.

 

 

Transfer to fermenter chilling to target 19C. Add yeast and ferment @ 19 C for at least 10 days or until “popping” is greater than 1 minute (may take up to 12-13 days). Ferment @ 13C for 1 day to help clarification.

 

 

Following fermentation, 125gm of white sugar was added to the 22.5L bottled for bottle conditioning. This addition is less than earlier brews (usually up to 150-160gm) but still gives good mouth feel and head.

 

 

Gravity Table from notes:

 

 

SG target actual
OG 1.07 1.06
FG 1.02 1.013
ABV 6% 6.17%

 

 

Volume Table from notes:

 

 

Volume target actual
Mash / Sparge 34 34
Pre Boil 27 27
Additions 3
Post Boil 27 27
Fermenter 24 24
Bottle 22 22.5

 

 

 

 

Recipe photo

 

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