Camp Randall Red IPA

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 3.15 galStyle: Red IPA (21B)
Boil Size: 3.00 galStyle Guide: BJCP 2015
Color: 15.8 SRMEquipment: 3 Gal BIAB (8g kettle)
Bitterness: 57.2 IBUsBoil 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

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 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


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.

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