I don’t know. I’m still going to try out your recipe. It sounds good. I’m currently collecting 1st runnings for an ESB where I used Maris Otter, Special B, and Crystal 60. It’s a very amber / orange color. Looks beautiful.
Still, let me know how your Red IPA comes out. Start brewing!!!
– Chris
I am anywhere from two to three weeks out from brewing this one. It’s on deck behind a Prima Pils clone. I want to get it brewed and lagered for a nice late spring beer. But I will keep you posted.
Glad I saw this. I am planning one as well but mine is a bit more stripped down.
My grain bill is
9# 2 row
3# Munich
1# Crystal 120
Add 2 oz. of chocolate at sparge, after vorlauf
Mash 154
Hops
.75 Columbus 60minutes
.75 Nugget 30 minutes
1 oz. Amarillo 10 minutes
1 oz. Amarillo 2 minutes
Dry hop 2 oz. Amarillo after primary, for 7 days
I believe that this is close to the hop profile used in Green Flashes Hop Head Red…One of my favorite beers…I just opted to add Simcoe to my Amarillo. I would suggest kicking the 2 minute Amarillo to 0 minute. I will finally be brewing mine on Friday. I weighed out the grains and hops tonight for the later adjusted recipe I posted. I hope I can squeeze a starter in on Thursday. Regardless, it’s getting brewed Friday…I’ve been excited about brewing this one for awhile.
I finally brewed this on Friday. It’s looking good! 5ish weeks is a long way away though lol
I just finished up racking this beauty onto 1 1/2 oz of Simcoe and 1 1/2 oz of Amarillo. The suspense is killing me!
So, how did this turn out? Were you happy with both the color and the hop profile?
Sorry. Yes it turned out well. I did take note to changes that I may do when I brew it again for the fall. The color wasn’t red, which wasn’t a surprise nor did I care. It was closer to brown. I was just looking for the “red” taste. It didn’t have the malt taste that I was desiring. I will do away with the chocolate malt altogether. I may get rid of the 60L and 80L caramels and just up the 120L. I felt that the simcoe over shadowed the amarillo, so I may change it to 2 parts amarillo and 1 part simcoe. Or I might just switch the dry hop additions to centennial. All in all, the beer turned out very well. I will brew it again with these types of adjustments.
If it’s the “red” malt character you’re after, I think ditching the chocolate is wise, but I would increase the 60-80 L crystal over the 120L. To me, the 60-80 are the “red” grains that matter.
