Caramel and Toffee notes are backed up by an assertive bitterness and punchy citrus and pine hop character.

The Red IPA, sometimes called a 'Red Ale', is a modern evolution of the American IPA that combines bold hop character with a rich, malty backbone. The style first gained popularity in the early 2000s, when American craft breweries began experimenting with West Coast IPAs by adding more specialty malts. This gave the beer its signature deep red hue, caramel sweetness, and fuller body, without losing the citrus, pine, and fruity hop punch of a classic IPA.

This red beer shouldn't be confused with a Red Ale, as in an Irish Red. Despite the similar colour a Red IPA showcases more caramel, a much more assertive bitterness and a bouquet of floral, citrus and/or pine character.

If you'd like to turn up the hop character even more feel free to increase the dry hop dosage with an extra 50-100g of aromatic American hop varieties that showcase flora, citrus or Pine characteristics such as Simcoe, Centennial, Mosaic, Citra, or Cryo Citra.

One of the key aspects to brewing a Red IPA that looks as good as it tastes is clarity. A muddy red IPA will just look like swamp water while a bright, clear version will look deep red. To get this clarity we would suggest either; cold filtering through a 1 micron beer filter or using fining agents such as gelatin or Biofine Clear A3 to help settle as much trub as possible. These fining agents can be added to either your fermenter or kegs.

Vitals

ABV: 6.4%
Original Gravity: 1.062
Final Gravity: 1.013
IBU (Tinseth): 45
BU/GU: 0.72
Colour: 29.5 EBC 

72% efficiency
Batch Volume: 21 L
Boil Time: 60 min

Mash Water: 21.05 L
Sparge Water: 9.45 L
Total Water: 30.5 L
Boil Volume: 25.92 L
Pre-Boil Gravity: 1.055

Mash

Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (5.85 kg)

3.7 kg (63.3%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC
600 g (10.3%) — Weyermann Munich I — Grain — 15 EBC
600 g (10.3%) — Weyermann Pale Rye Malt — Grain — 7 EBC
350 g (6%) — Joe White Maltings Crystal, Dark — Grain — 215 EBC
350 g (6%) — Joe White Maltings Light Crystal — Grain — 110 EBC
250 g (4.3%) — Briess Victory Malt (biscuit) — Grain — 73.5 EBC

Hops (200 g)

15 g (17 IBU) — Centennial 10% — Boil — 60 min
10 g (11 IBU) — Simcoe 13% — Boil — 30 min
20 g (8 IBU) — Centennial 10% — Boil — 10 min
20 g (10 IBU) — Simcoe 13% — Boil — 10 min
70 g — Simcoe 13% — Dry Hop — day 6
65 g — Centennial 10% — Dry Hop — day 6

Miscs

2.48 g — Calcium Chloride (CaCl2) — Mash
1.52 g — Epsom Salt (MgSO4) — Mash
4.14 g — Gypsum (CaSO4) — Mash
1.11 g — Calcium Chloride (CaCl2) — Sparge
0.68 g — Epsom Salt (MgSO4) — Sparge
1.86 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast

2 pkg - Lallemand (LalBrew) BRY-97 American West Coast Ale (Recommended)
1 pkg - Bluestone Michigan Yeast
1 pkg - Bluestone San Diego
2 pkg - Fermentis Safale US-05

Fermentation

Pitching Temp — 18 °C — 1 days
Main Ferment — 18 °C — 3 days
Main Ferment — 20 °C — 3 days
Diacetyl Rest — 22 °C — 1 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca2+: 79
Mg2+: 7
Na+: 8
Cl-: 61
SO42-: 139
HCO3-: 16

Fresh, Citrus hop flavours and aromas. Strong malt profile with notes of toffee and caramel and faint roasted notes. Assertive clean bitterness balanced with the malt finish. Rye spice sits in the background. A great beer for all year round with a nice malty body for winter and a fresh citrus hit for summer.