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.

Split | Red IPA

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 X06277 (US)      60 min   Boil         Pellet 14%
• 30 g X06277 (US)        5 min   Boil         Pellet 14%
• 50 g Cashmere (US)    5 min   Boil         Pellet  7.9%
• 50 g X06277  (US)      3 days   Dry Hop  Pellet 14%
• 50 g Cashmere (US)   3 days   Dry Hop  Pellet  7.9%

Yeast:

• Lallemand Nottingham Ale Yeast (Dry) 2 x 11g Sachets or
• GY029 Nor Cal Ale #5 GigaYeast (Liquid) 1 x Gold 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 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.

Sauces of Brewspiration:

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