Split - Red IPA - BeerCo All Grain Brewers 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 flavours 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.

Split | Red IPA

Recipes on Brewing Software:

• Brewfather
• BeerSmith

an All Grain American Red IPA by Dermott Dowling

Vital Stats:

• 1.062 OG
• 1.015 FG
• 65 IBU
• 33 EBC
• 6.20% ABV
• 1.059 Balance
• 21 litre brew length
• 60 minute boil
• Single Infusion Mash - 72% Efficiency

Malt:

• 4.00 kg Crisp Finest Maris Otter® Ale Malt (64%)
• 1.00 Kg Crisp Vienna Malt (16%)
• 1.00 Kg Crisp Amber Malt (16%)
• 0.25 Kg Gladfield Shepherds Delight Malt (4%)

6.25 kg Total Grist - 100%

Hops:

Amount  Hop               Time    Use      Form AA

• 20 g Sultana (US)      60 min   Boil         Pellet 14%
• 30 g Sultana (US)        5 min   Boil         Pellet 14%
• 50 g Cashmere (US)    5 min   Boil         Pellet  7.9%
• 50 g Sultana (US)      3 days   Dry Hop  Pellet 14%
• 50 g Cashmere (US)   3 days   Dry Hop  Pellet  7.9%

Yeast:

Dry | Lallemand

• Lallemand Nottingham Ale Yeast (Dry) 2 x 11g Sachets or

Liquid | Omega Yeast

• OYL-006 British Ale I  x1 Pitch

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 Sultana @60 mins, 30g of Sultana 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 Sultanaand Cashmere (note: you might also like to do a double dry hop of 25g each of Sultana 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.

Sauces of Brewspiration:

• Mountain Goat | India Red Ale | Rare Breed
• Heretic Brewing | Evil Twin Red IPA