Split Red IPA - Beer Recipe - Brewer's Friend

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Split Red IPA

214 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Beagle Brew
Calories: 214 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Monday February 28th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 64%
1 kg Crisp Malting - Vienna Malt1 kg Vienna Malt 36.8 3.3 16%
1 kg Crisp Malting - Amber1 kg Amber 33.1 27.5 16%
0.25 kg Gladfield - Shepherds Delight Malt0.25 kg Shepherds Delight Malt 35.4 120 4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer - Denali20 g Denali Hops Pellet 14.1 Boil 60 min 31.69 10%
30 g Northern Brewer - Denali30 g Denali Hops Pellet 14.1 Boil 5 min 9.48 15%
50 g Yakima Valley Hops - Cashmere50 g Cashmere Hops Pellet 7.9 Boil 5 min 8.85 25%
50 g Northern Brewer - Denali50 g Denali Hops Pellet 14.1 Dry Hop Day 3 25%
50 g Yakima Valley Hops - Cashmere (5.6 AA)50 g Yakima Valley Hops - Cashmere (5.6 AA) Hops Pellet 7.9 Dry Hop Day 3 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 0 min.
1 g Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.94 L Sparge -- 76 °C --
18.75 L Strike 76 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.8
Mash volume with grains 22.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 15.6 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

BeerCoAU - Split Red IPA All-Grain Recipe Kit Are you split between your love of Hops - hmmm Hops and Malt - oh so fine!

Well worry not more with Split | Red IPA we bring you a truly balanced malt and hop forward beer. With a tonne of in your face US Hop Resin underpinned by a layered full English Crisp Malt bed you will find hoppiness - so brew happy will you! Split! Good Red IPAs balance the hop-forward flavors and aromas of traditional IPA with the caramel, malty body of an amber ale.

We like to think our Split | Red IPA is a solid compromise that lets you the brewer and beer drinker temper the resinous kick of a hop forward IPA with notes of something a bit softer, smoother and even slightly sweet.
This is a starting point with grainbill and hops, adjust equipment profile, mash profile and efficiency as per your own setup.
Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash.

METHOD:

  1. Mash – the brewer should do normal mash regime, mashing at 67 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins. You may want to boil for 90 mins if time permits with first bittering hop addition at 60 mins.
  4. Hops: Add 20g of Sultana ( AKA Denali) X06277 @60 mins, 30g of Sultana ( AKA Denali) X06277 and 50 g of Cashmere @5 mins from end of boil.
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18-22 C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 50g each of X06277 and Cashmere (note: you might also like to do a double dry hop of 25g each of X06277 and Cashmere with addition one for 3 days then addition two for a further 3 days).
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.
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  • Last Updated: 2022-02-28 22:40 UTC