Red IPA – All Grain Recipe Kit

All Grain

Out of stock

$62.91

Red IPA – All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation.

Expected Brew Figures:
OG: 1.070
FG: 1.020
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients:
4.6kg Bairds Maris Otter 
1.2kg Weyermann Melanoiden Malt
550g Caramalt
440g Pale Crystal
240g Dark Crystal
60g Weyermann Special W Malt
25g of Pacific Jade hops
200g Mosaic hops

Yeast Selection:
2 x M/J M44 US West Coast

Method
1. Mash at 67ºC for 60 minutes with 21.5 L of water
2. Mash out at 75ºC for 10 mins
3. Sparge at 75ºC and then boil for 90 mins
4. At 60 mins 25g of Pacific Jade hops
5. At 15 min Add 1 tsp Irish Moss
6. At 10 min add 30g of Mosaic hops
7. At 0 min turn off the heat and add 70g of Mosaic hops
8. Start the whirl pool for 20 min
9. Cool rapidly and transfer to your sanitized fermenter
10. When the wort is between 20-23 ºC
11. Add 2 packets of Mangrove Jack's M44 West Coast Yeast and ferment at 19ºC for 7 days
12. After 7 days add 100g worth of Mosaic hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
13. Leave dry hops in for 5 days
14. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days for it to naturally clear or add finings for faster results
15. Keg or bottle as usual

 
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Description

Red IPA - All Grain Recipe Kit

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation.

Expected Brew Figures:
OG: 1.070
FG: 1.020
IBU: Approx. 60
ABV: 6%
Volume: 23L

Ingredients:
4.6kg Bairds Maris Otter 
1.2kg Weyermann Melanoiden Malt
550g Caramalt
440g Pale Crystal
240g Dark Crystal
60g Weyermann Special W Malt
25g of Pacific Jade hops
200g Mosaic hops

Yeast Selection:
2 x M/J M44 US West Coast

Method
1. Mash at 67ºC for 60 minutes with 21.5 L of water
2. Mash out at 75ºC for 10 mins
3. Sparge at 75ºC and then boil for 90 mins
4. At 60 mins 25g of Pacific Jade hops
5. At 15 min Add 1 tsp Irish Moss
6. At 10 min add 30g of Mosaic hops
7. At 0 min turn off the heat and add 70g of Mosaic hops
8. Start the whirl pool for 20 min
9. Cool rapidly and transfer to your sanitized fermenter
10. When the wort is between 20-23 ºC
11. Add 2 packets of Mangrove Jack's M44 West Coast Yeast and ferment at 19ºC for 7 days
12. After 7 days add 100g worth of Mosaic hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
13. Leave dry hops in for 5 days
14. Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days for it to naturally clear or add finings for faster results
15. Keg or bottle as usual

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