I would like some feedback on a recipe I have been working on.
My intentions are to brew a vibrant red ipa. It should lean more towards the bitter side than the malt, but not be a west coast. Maybe around 60 IBUs. Also, the flavors should be floral and slightly(ever so slightly) fruity. Hints the raspberries going in the boil. And the ABV around 5.5%
For this I have chosen:
6.5 ounce dried hibiscus with 5 mins left in the boil.
1 pound frozen raspberries going in during chill down 180-145 F for 30 mins to pasteurize.
Thank you in advance!
HOME BREW RECIPE:
Title: Hibiscus Red IPA
Brew Method: All Grain
Style Name: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermenter volume)
Boil Size: 7.08 gallons
Boil Gravity: 1.042
Efficiency: 75% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.054
Final Gravity: 1.011
ABV (standard): 5.57%
IBU (tinseth): 61.66
SRM (morey): 14.12
Mash pH: 5.39
FERMENTABLES:
8.9 lb - Pale 2-Row (82.3%)
244.36 g - Red X (5%)
244.36 g - Caramel / Crystal 60L (5%)
135.93 g - Roasted Barley (2.8%)
244.36 g - American - American - Carapils (Dextrine Malt) (5%)
HOPS:
32 g - Chinook, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 46.18
14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 9.68
14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 5.8
28.35 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 2 days
MASH GUIDELINES:
1) Strike, Temp: 151 F, Time: 60 min, Amount: 3.4 gal
2) Vorlauf, Temp: F, Time: 10 min
3) Fly Sparge, Temp: 170 F, Time: 45 min, Amount: 3.6 gal
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
6.5 oz - Hibiscus, Time: 5 min, Type: Herb, Use: Boil
1 each - Whirlfloc, Time: 5 min, Type: Water Agt, Use: Boil
5.5 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil
1 lb - Raspberries (frozen), Time: 0 min, Type: Flavor, Use: Boil
5.62 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
1.74 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Mash
5.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
3.7 g - Baking Soda, Time: 0 min, Type: Water Agt, Use: Mash
6.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: co2
Amount: 8.15 psi
CO2 Level: 2.25 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
NOTES:
Add salt additions to total volume of water while heating up. Then separate between MT and HLT.
Check mash ph and adjust as necessary 5.2 - 5.4.
Allow raspberries to thaw. Mash up the fruit. When chilling the wort remove the chiller once 180 degrees is hit. Add fruit into a clean hop basket or muslin bag. Steep for 30 mins maintaining temp above 145 degrees.
Ferment under pressure at 12psi and 67 degrees.
My intentions are to brew a vibrant red ipa. It should lean more towards the bitter side than the malt, but not be a west coast. Maybe around 60 IBUs. Also, the flavors should be floral and slightly(ever so slightly) fruity. Hints the raspberries going in the boil. And the ABV around 5.5%
For this I have chosen:
6.5 ounce dried hibiscus with 5 mins left in the boil.
1 pound frozen raspberries going in during chill down 180-145 F for 30 mins to pasteurize.
Thank you in advance!
HOME BREW RECIPE:
Title: Hibiscus Red IPA
Brew Method: All Grain
Style Name: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermenter volume)
Boil Size: 7.08 gallons
Boil Gravity: 1.042
Efficiency: 75% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.054
Final Gravity: 1.011
ABV (standard): 5.57%
IBU (tinseth): 61.66
SRM (morey): 14.12
Mash pH: 5.39
FERMENTABLES:
8.9 lb - Pale 2-Row (82.3%)
244.36 g - Red X (5%)
244.36 g - Caramel / Crystal 60L (5%)
135.93 g - Roasted Barley (2.8%)
244.36 g - American - American - Carapils (Dextrine Malt) (5%)
HOPS:
32 g - Chinook, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 46.18
14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 9.68
14.17 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 5.8
28.35 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 2 days
MASH GUIDELINES:
1) Strike, Temp: 151 F, Time: 60 min, Amount: 3.4 gal
2) Vorlauf, Temp: F, Time: 10 min
3) Fly Sparge, Temp: 170 F, Time: 45 min, Amount: 3.6 gal
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
6.5 oz - Hibiscus, Time: 5 min, Type: Herb, Use: Boil
1 each - Whirlfloc, Time: 5 min, Type: Water Agt, Use: Boil
5.5 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil
1 lb - Raspberries (frozen), Time: 0 min, Type: Flavor, Use: Boil
5.62 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
1.74 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Mash
5.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
3.7 g - Baking Soda, Time: 0 min, Type: Water Agt, Use: Mash
6.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
YEAST:
White Labs - California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 67 F
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: co2
Amount: 8.15 psi
CO2 Level: 2.25 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
NOTES:
Add salt additions to total volume of water while heating up. Then separate between MT and HLT.
Check mash ph and adjust as necessary 5.2 - 5.4.
Allow raspberries to thaw. Mash up the fruit. When chilling the wort remove the chiller once 180 degrees is hit. Add fruit into a clean hop basket or muslin bag. Steep for 30 mins maintaining temp above 145 degrees.
Ferment under pressure at 12psi and 67 degrees.