21B Specialty IPA: Red IPA
West Coast RIPA III
ABV7.0% OG1.064 FG1.012Grain bill
| Gladfield American Ale Malt | 4.2 kg | 63.6% |
| Gladfield Vienna Malt | 1 kg | 15.2% |
| Gladfield Aurora Malt | 0.4 kg | 6.1% |
| Gladfield Shepherds Delight Malt | 0.4 kg | 6.1% |
| Gladfield Toffee Malt | 0.3 kg | 4.5% |
| Gladfield Rye Malt | 0.2 kg | 3% |
| Gladfield Eclipse Wheat Malt | 0.1 kg | 1.5% |
Adjuncts
| Yeast nutrient | 2 g @ 10 min |
| Whirlfloc | 1 g @ 10 min |
Hop schedule
| Hop | 60 min | 30 min | 10 min | WP | DH#1 |
|---|---|---|---|---|---|
| Mosaic | 15g | 15g | 10g | 10g | 50g |
| Nectaron | · | 15g | 20g | 15g | 50g |
| Riwaka | · | 15g | 20g | 15g | 50g |
Yeast
| LalBrew BRY-97 West Coast Ale | 2 packets |
Water additions
| Calcium Chloride | 2 g |
| Magnesium Sulfate | 4 g |
| Calcium Sulfate | 8 g |
Tasting notes
2024-09-21
Fermentation profile
Gravity
Temperature
About This Beer
Third West Coast RIPA iteration, replacing the Redback-heavy malt approach of the earlier versions with Toffee Malt for a better balanced red character.
A seven-malt grist. American Ale anchors the fermentable base, Vienna adds warmth, Aurora and Shepherds Delight contribute the bready-caramel complexity of the NZ specialty malts, Toffee and rye add depth and spice, and Eclipse Wheat rounds out the body.
Mosaic, Nectaron and Riwaka in equal thirds across every stage. Mosaic’s earthy tropical, Nectaron’s pineapple and passionfruit, and Riwaka’s citrus layer against the red malt backbone.
Fermentation
BRY-97 at 18°C under about 10 psi. Day 4 at 1.015, day 6 around 1.013 to 1.014 with the dry hop going in and temperature raised to 20°C. Pressure built into the mid twenties by day 12 before cooling to 3°C on day 13.
Packaging and tasting
Mixed packaging on day 19, carbonated to 2.35 volumes.
Tasted four days before packaging: nice malt expression, good layered hop aroma, and improved process flow from equipment refinements.
The Toffee substitution over the earlier Redback-heavy grist was a positive change.