WE’RE STILL SHIPPING. STAY SAFE EVERYONE!

American Red IPA

 

American Red IPA

 

Introduction

Looking for a big bold citrusy American Red IPA? This is it!

This is an amped-up version of our American Amber Ale with 20% more grain to bump up the alcohol and three times the hops, including two rounds of dry hopping. Result is a big hoppy beer with floral, tropical, and citrus notes. The crystal malts add a beautiful ruby red colour and slightly more caramel malt presence than a classic American IPA, but the amounts are low enough to ensure that it's still crisp and very drinkable (as an American IPA should be).

Originating out of the West Coast, Red IPA is one of the newest sub-styles to break off of the American IPA style category per BJCP 2015.

Brew up a batch and let us know how you like it!

 

Shop high accuracy temperature probes

 

American Red IPA

Size: 12 US gallons (post-boil @ 68F)
Mash Efficiency: 95%
Attenuation: 81.8%
Calories: 200 kcal per 12 fl oz 
Original Gravity: 1.061 (style range: 1.056 - 1.070)
Terminal Gravity: 1.011 (style range: 1.008 - 1.016)
Colour: 14.6 SRM (style range: 11 - 19)
Alcohol: 6.5% ABV (style range: 5.5% - 7.5%)
Bitterness: 70 IBU (style range: 40 - 70)

Mash:
17.4 lb Pale ale malt (2.5-3.3L) (77.5%)
1.8 lb Dark Munich malt (9L) (8.0%)
1.45 lb Crystal malt (40L) (6.5%)
0.9 lb Crystal malt (120L) (4.0%)
0.9 lb Victory malt (28L) (4.0%)

Boil:
2 oz Magnum hops (11.4%) - added during boil, boiled 60 min [35.6 IBU] 
1 Whirlfloc tablet (Irish moss) - added during boil, boiled 15 min
3 oz Centennial hops (11.2%) - added during boil, boiled 10 min [21 IBU] 
3 oz Amarillo hops (7.3%) - added during boil, boiled 10 min [13.7 IBU]

Post-boil:
3 oz Centennial hops (11.2%) - added immediately after boil 
3 oz Amarillo hops (7.3%) - added immediately after boil

Yeast:
Fermentis Safale US-05 dry yeast* (42g recommended or make an equivalent starter)

Dry hop: 
1.5 oz Centennial hops (11.2%) - dry hop #1 (added to fermenter near end of fermentation, steeped 3 days)
1.5 oz Amarillo hops (7.3%) - dry hop #1 (added to fermenter near end of fermentation, steeped 3 days)
1.5 oz Centennial hops (11.2%) - dry hop #2 (added to brite tank, steeped 3 days) >
1.5 oz Amarillo hops (7.3%) - dry hop #2 (added to brite tank, steeped 3 days)

*If you prefer to use liquid yeast, Wyeast 1056 American Ale or White Labs WLP001 California Ale are excellent choices as they are the same clean fermenting Chico strain as US-05. You'll need ~680 billion cells (6-7 fresh packs) or an equivalent starter.

Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!

 

Notes / Process

  • Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
  • Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
  • 1.25 qt/lb mash thickness.
  • Single infusion mash at 152F for 90 mins.
  • Raise to 168F mashout temperature and hold for 10 mins.
  • ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
  • Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
  • Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
  • Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide.
  • Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
  • Add dry hops #1 once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep for 3 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
  • Add dry hops #2 to brite tank (we use 5 gallon glass carboys), purge with CO2 to avoid oxygen pickup, then carefully rack in the beer on top of the hops. Allow to steep for 3 days at 70-72F room temperature. We do not recommend using hop sacks or containers as you'll get the best extraction if you let the hops roam free.
  • After 3 days in the brite tank package as you would normally. We rack to kegs that have first been purged with CO2, and then carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the hop and malt flavours shine through. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. Like most hop forward beers this IPA is best consumed fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate quickly over a 24 period, and then turn back down to serving pressure. Some hop bits will have invariably made their way into the keg during transfer so we use a Hop Stopper Keg Edition filter to ensure that hops do not clog the dip tube and/or end up in the glass. Force carbonating at high pressure and using a Hop Stopper filter allows us to serve this beer 24 hours after kegging. There's no need to wait a few days for any hop bits that made their way into the keg to first settle out.
  • We do not recommend using finings such as unflavoured gelatin as it may "round off" hop flavours / aromas.

For detailed brewing instructions, see our Brew Day Step by Step guide.

Enjoy!

Questions? Visit our American Red IPA forum thread

 

Shop the ultimate hop filter

 

Pictures / Videos

Interested in seeing what we're brewing right now? Follow us on Instagram for pictures and videos of our brewing activities as they happen.

View this post on Instagram

Taking a break from Band of Brothers (greatest miniseries ever created). Lots of empty kegs can only mean one thing: IT’S BREW DAY TOMORROW! I asked for suggestions recently as to what to make and @grantr77777 had the suggestion of a red IIPA which sounded interesting so I’m basically going with that. Take the American Amber Ale recipe on my website and add 50% to the malt bill and then triple the hop amounts and that’s about it. What some would call a ‘West Coast Blaster’. Milling the grain and measuring out hops and salt additions tonight while the HLT heats up. I like to preheat the water to ~20 degrees above strike the night before to save some heating time in the morning. Happy brewing! . Want to build a brewery/basement like this? Visit 👉 shop.TheElectricBrewery.com 👈 . #theelectricbrewery #electricbrewery #electricbrewing #homebrewing #homebrewingonly #homebrew #homebrewery #brewing #craftbeer #beer #dohomebrew #homebrewer #nanobrewery #picobrewery #pilotbrewery #homebrewporn #buildingabrewery #brewery #basementbrewery #controlpanel #brewday

A post shared by The Electric Brewery (@theelectricbrewery) on

View this post on Instagram

Mashout to 168F done and fly sparge started. Loving the colour and smell of this ‘West Coast Blaster’ (American Red IPA)! Perfectly clear wort too given that I recirculated continuously while mashing. Means less grain husks and similar in the boil which in turn results in a cleaner, less tannic beer. The Hop Stopper 2.0 will take care of filtering out the 15 oz of kettle hops and hot break once the boil is done. Lots of late addition hops (mostly Amarillo and Centennial) will be going into this beer so being able to chill immediately after the boil (no settling or whirlpooling required) helps lock in those bright hop flavours. Takes me less than 15 mins to chill 12 gallons with my Hop Stopper / CFC combo. . Visit 👉 shop.TheElectricBrewery.com 👈 . #theelectricbrewery #electricbrewery #electricbrewing #homebrewing #homebrewingonly #homebrew #homebrewery #brewing #craftbeer #beer #dohomebrew #homebrewer #nanobrewery #picobrewery #pilotbrewery #homebrewporn #buildingabrewery #brewery #basementbrewery #controlpanel #brewday #hopstopper

A post shared by The Electric Brewery (@theelectricbrewery) on

View this post on Instagram

Another successful filtering with Hop Stopper 2.0. Chilled 12 gallons of wort with 15 oz of hops and hot break in 15 minutes. No recirculation required, no settling time required, no whirlpool required. I can start draining immediately after the boil to better lock in those bright late addition hop flavours. Stop using inefficient bags, tea balls, or hop spiders which limit hop utilization - let your hops roam free! . Visit 👉 shop.TheElectricBrewery.com 👈 . #theelectricbrewery #electricbrewery #electricbrewing #homebrewing #homebrewingonly #homebrew #homebrewery #brewing #craftbeer #beer #dohomebrew #homebrewer #brewlife #nanobrewery #picobrewery #pilotbrewery #homebrewporn #buildingabrewery #brewery #basementbrewery #controlpanel #brewday #hopstopper

A post shared by The Electric Brewery (@theelectricbrewery) on

View this post on Instagram

Checking on yesterday’s brew. IT’S ALIVE! It’s Chico yeast so I’ll keep this going for about 5 days at 66-68F at which point I’ll turn off the fridges and add the first round of dry hops directly to the fermenters, let it sit for 2-3 days, add another round of dry hops, then straight to kegs fitted with the new Hop Stopper 2.0 Keg Edition (pre-order coming soon - see our website for more information). . Visit 👉 shop.TheElectricBrewery.com 👈 . #theelectricbrewery #electricbrewery #electricbrewing #homebrewing #homebrewingonly #homebrew #homebrewery #brewing #craftbeer #beer #dohomebrew #homebrewer #brewlife #nanobrewery #picobrewery #pilotbrewery #homebrewporn #buildingabrewery #brewery #basementbrewery #controlpanel #brewday

A post shared by The Electric Brewery (@theelectricbrewery) on

View this post on Instagram

Adding the second dry hop addition to this American Red IPA, 2 days after the first. Will be kegged in 2-3 days so 4-5 days of dry hopping at near room temp. Over the years I’ve been doing more dry hop additions split like this over 4-6 days total directly into the fermenter without removing the previous dry hops. I find it gives a much more pronounced hop flavour/aroma. . Visit 👉 shop.TheElectricBrewery.com 👈 . #theelectricbrewery #electricbrewery #electricbrewing #homebrewing #homebrewingonly #homebrew #homebrewery #brewing #craftbeer #beer #dohomebrew #homebrewer #brewlife #nanobrewery #picobrewery #pilotbrewery #homebrewporn #buildingabrewery #brewery #basementbrewery #dryhop

A post shared by The Electric Brewery (@theelectricbrewery) on

View this post on Instagram

Decided on a late day brew. Other than turning valves occasionally and pressing a few buttons my brewery’s very hands off until it’s boil time and some cleaning starts. This lets me start early-ish and let chemistry do their work before I get in the mix. Brewing an American Red IPA of my own creation, but that name sucks. Any ideas for a new name? 6.3% ABV, 70 IBU, deep red hue and all Amarillo/Centennial. Heavily dry hopped. Today it’s probably considered old-school, as it’s from the days when IPAs were clear. 😉 ・ 👉 shop.TheElectricBrewery.com 👈 Parts, kits, and pre-assembled brewing products built in the USA with lifetime support. Guides to building and using your brewery. Tons of recipes!

A post shared by The Electric Brewery (@theelectricbrewery) on