1. American Craft Beer Fest returns to Boston on May 29 & 30, featuring 640+ beers from 140+ brewers. Tickets are on sale now.

"IRA" - India Red Ale Recipe Critique

Discussion in 'Homebrewing' started by MaxSpang, Aug 6, 2012.

  1. MaxSpang

    MaxSpang Advocate (515) Ohio Jan 28, 2011

    So I'm working on a recipe for an "India Red Ale". It's out of any style, and I haven't seen too many commercial examples of "IRAs". Basically, I want a red ale that has a nice malt backbone while being over-the-top hoppy because 'Merican beers gotta be hoppy! This is kinda based on what is available at my LHBS (sadly, none of my precious Amarillo hops :(). I chose the yeast because it doesn't attenuate as much as, say, WLP001 or other American strains so it'll leave some nice maltiness. I also swapped out some of the American 2-row for Maris Otter to get some more malt flavor in there. I didn't be stingy with the hops.

    I'm open to any feedback. I'm fairly sure that whatever I end up with will be delicious, but any help is appreciated!


    Rifles of the IRA
    14-B American IPA

    Size: 5.0 gal
    Efficiency: 75.0%
    Attenuation: 70.0%
    Calories: 272.55 kcal per 12.0 fl oz

    Original Gravity: 1.081 (1.056 - 1.075)
    Terminal Gravity: 1.024 (1.010 - 1.018)
    Color: 18.12 (6.0 - 15.0)
    Alcohol: 7.47% (5.5% - 7.5%)
    Bitterness: 82.0 (40.0 - 70.0)

    Ingredients:
    9.0 lb American 2-row
    5.0 lb Maris Otter
    1.0 lb Crystal 60
    0.5 lb Munich Malt
    2 oz Roasted Barley
    .75 oz Columbus (15.0%) - added first wort, boiled 60 m
    0.5 oz Cascade (5.5%) - added during boil, boiled 10.0 m
    0.5 oz Citra™ (12.0%) - added during boil, boiled 10.0 m
    0.5 oz Chinook (13.0%) - added during boil, boiled 10.0 m
    .25 oz Columbus (15.0%) - added during boil, boiled 10.0 m
    0.5 oz Cascade (5.5%) - added during boil, boiled 5.0 m
    0.5 oz Citra™ (12.0%) - added during boil, boiled 5.0 m
    0.5 oz Chinook (13.0%) - added during boil, boiled 5.0 m
    1.0 oz Cascade (5.5%) - added during boil, boiled 0.0 m
    1.0 oz Citra™ (12.0%) - added during boil, boiled 0.0 m
    1.0 oz Chinook (13.0%) - added during boil, boiled 0.0 m
    1.0 oz Cascade (5.5%) - added dry to secondary fermenter
    1.0 oz Citra™ (12.0%) - added dry to secondary fermenter
    1.0 oz Chinook (13.0%) - added dry to secondary fermenter
    1.0 ea White Labs WLP013 London Ale
     
  2. jbakajust1

    jbakajust1 Moderator (595) Oregon Aug 25, 2009 Staff Member

    Looks good to me, except I'd either drop the FG with a sub of sugar, or up the bitterness. I did a 1.082 OG DIPA that finished out @ 1.014 that still has tons of maltiness.
     
  3. AlCaponeJunior

    AlCaponeJunior Champion (800) Texas May 21, 2010

    looks damn tasty to me. what about this recipe is making the FG finish so high? I'm just asking in light of jbaka's comment, not that I have any especially great insight on the matter.
     
  4. MaxSpang

    MaxSpang Advocate (515) Ohio Jan 28, 2011

    Whoa, I didn't even notice the FG! I'm assuming it's that high because I put the attenuation at 70% rather than 75%. I think I'm going to mash it at around 150, and I might add in a pound or so of corn sugar to dry it out a bit
     
  5. mnstorm99

    mnstorm99 Advocate (535) Minnesota May 11, 2007

    I bet with that yeast, less than 10% specialty malt combined with a 150° mash temp, 75% would be the lowest apparent attenuation you would get. Obviously there are other factors, but I don't think I would add sugar for this beer.
     
  6. MaxSpang

    MaxSpang Advocate (515) Ohio Jan 28, 2011

    I can dig this. I'm not too familiar with WLP013, I've generally used WLP001 for the majority of my beers, but what you said makes sense. I still might add some more hops to get the IBUs up. Ya know, just in case.
     
  7. You may already know this but if you're looking to dry out, adding sugar won't do it. You have to sub some of your base malt with sugar. Just adding sugar will just bump the alcohol - you have to actually replace some of your "very fermentables" with "completely fermentables." Just wanted to clear that up.
     
  8. MaxSpang

    MaxSpang Advocate (515) Ohio Jan 28, 2011

    Yep, you are absolutely right. I actually meant I was going to sub a pound of sugar for malt, not just add a pound of sugar in there (even though that's exactly what I said, haha). Thanks for the clarification!
     
  9. telejunkie

    telejunkie Savant (365) Vermont Sep 14, 2007

    1# 60L in this recipe seems a little excessive and possible provide too much caramel/toffee flavor for the hop forward aspect you're going for. I might drop this some to maybe .5# and compensate by adding a little more RB for color loss and a maybe .5# lower degree crystal malt like 10L. Just my 2cents
     
  10. mnstorm99

    mnstorm99 Advocate (535) Minnesota May 11, 2007

    I guess when I see "red ale" anything, I assume more of a malt profile and a touch of the carmel seems to fit (in my mind). Also, this is only 6.5% of the malt bill.
     
  11. telejunkie

    telejunkie Savant (365) Vermont Sep 14, 2007

    yeah, to me it would definitely have it's place in a more malt forward red/amber ale, but if looking to balance the malt and still get a blast of hops, i would chop it back some. There should be plenty of malt character from the base malts listed. Adding the 1# definitely won't ruin the beer, but in the tug of war between malts & hops, it seems to be going against where the brewer wants to be really be going.
     
  12. mnstorm99

    mnstorm99 Advocate (535) Minnesota May 11, 2007

    Good point on the base malt being used, not sure why I didn't consider the 5# of MO :rolleyes:
     
  13. MaxSpang

    MaxSpang Advocate (515) Ohio Jan 28, 2011

    Makes sense, not a bad idea. I might cut back a bit on the crystal 60l and add a little 10 or 20l as well as another ounce or so of toasted barley to make up for the color.