Camp Randall Red IPA 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 3.15 gal | Style: Red IPA (21B) |
| Boil Size: 3.00 gal | Style Guide: BJCP 2015 |
| Color: 15.8 SRM | Equipment: 3 Gal BIAB (8g kettle) |
| Bitterness: 57.2 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.8° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.69 gal |
Salem/Beverly MA |
Water |
1 |
| 3.78 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 1.80 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 5 lbs 9.63 oz |
Pale Ale (Crisp) (4.0 SRM) |
Grain |
4 |
| 11.56 oz |
Dark Munich Malt, Germany (Avangard) (10.5 SRM) |
Grain |
5 |
| 11.57 oz |
Vienna Malt (Avangard) (3.0 SRM) |
Grain |
6 |
| 9.04 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
7 |
| 2.26 oz |
Special B Malt (180.0 SRM) |
Grain |
8 |
| 0.35 oz |
Columbus (Tomahawk) [16.2%] - First Wort |
Hops |
9 |
| 0.35 oz |
Columbus (Tomahawk) [16.2%] - Boil 15 min |
Hops |
10 |
| 0.30 tsp |
Irish Moss (Boil 10 min) |
Misc |
11 |
| 0.30 oz |
Mosaic [11.6%] - Boil 10 min |
Hops |
12 |
| 0.70 oz |
El Dorado [12.5%] - Boil 5 min |
Hops |
13 |
| 0.60 oz |
El Dorado [12.5%] - Boil 0 min |
Hops |
14 |
| 0.30 oz |
Mosaic [12.3%] - Boil 0 min |
Hops |
15 |
| 1.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
16 |
| 0.40 oz |
Cascade [5.5%] - Dry Hop 13 days |
Hops |
17 |
| 0.70 oz |
El Dorado [12.5%] - Dry Hop 5 days |
Hops |
18 |
| 0.60 oz |
Cascade [5.5%] - Dry Hop 5 days |
Hops |
19 |
| 0.40 oz |
Mosaic [12.3%] - Dry Hop 5 days |
Hops |
20 |
| 0.30 oz |
Columbia [5.5%] - Dry Hop 5 days |
Hops |
21 |
Notes
Brewed for Barrell House Z Launch Pad Contest. Adjusted recipe to make it more suitable for barrel aging. Removed Honey Malt from V1.0
Not sure why recipe designed with a partial boil. Did not want to change to a full boil on brew day and change IBUs0
Submiting beer to Made some last minute adjustments to the recipe based on availability at LHBS. pH meter not working. Mashed at 152,but temp creeped up to high 150s during last ten minutes of mash. Nice rolling boil. Siphoned wort from kettle into 7g fermenter, more break material ended up in fermenter than I would have liked. Boil volume was on the money. Topped off with 1g water. 14 Brix, but top off water may not have been fully mixed.
Pitched 1 hydrated sachet of yeast. Changed yeast because I didn't make a starter of 1272. Dry hop schedule did not save propperly
Bottled 3/19. Had exactly 3 gallons in bottling bucket. Some hop material made it to bucket. Set aside the 2nd-7th bottles to enter in competition to make sure bottles entered to not have hop material inside. Samples on bottling day were quite hoppy and resiny. That character should diminish the longer the beer is in the bottles. This Recipe Has Not Been Rated
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