BeerCoAU - Split Red IPA

All Grain Recipe

Submitted By: BeerCoAU (Shared)
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Brewer: Dermott Dowling
Batch Size: 5.55 galStyle: Red IPA (21B)
Boil Size: 6.28 galStyle Guide: BJCP 2015
Color: 17.7 SRMEquipment: Generic 19L (Stainless)
Bitterness: 63.5 IBUsBoil Time: 60 min
Est OG: 1.066 (16.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
8 lbs 13.10 oz Finest Maris Otter® Ale Malt (Crisp) (3.3 SRM) Grain 1
2 lbs 3.27 oz Amber Malt (Crisp) (37.1 SRM) Grain 2
2 lbs 3.27 oz Vienna Malt (Crisp) (4.0 SRM) Grain 3
8.82 oz Gladfield Shepherds Delight Malt (152.3 SRM) Grain 4
0.71 oz Denali (Exp 06277) [14.0%] - Boil 60 min Hops 5
1.76 oz Cashmere [7.9%] - Boil 5 min Hops 6
0.71 oz Denali (Exp 06277) [14.0%] - Boil 5 min Hops 7
1.0 pkgs NorCal Ale Five (Giga Yeast #GY029) Yeast 8
1.06 oz Denali (Exp 06277) [14.0%] - Dry Hop 3 days Hops 9
0.88 oz Cashmere [7.9%] - Dry Hop 3 days Hops 10


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 for the All-Grain Kit. 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 X06277 @60 mins, 30g of 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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