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21B Specialty IPA: Red IPA
RIPA — Citra & Superdelic Cryo
ABV5.9% OG1.061 FG1.016Grain bill
| Gladfield American Ale Malt | 5.5 kg | 75.9% |
| Gladfield Munich Malt | 0.7 kg | 9.7% |
| Gladfield Redback Malt | 0.55 kg | 7.6% |
| Gladfield Shepherds Delight Malt | 0.45 kg | 6.2% |
| Gladfield Eclipse Wheat Malt | 0.05 kg | 0.7% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | WP 80°C | DH#1 |
|---|---|---|---|---|
| Citra | 20g | 30g | 50g | · |
| Superdelic Cryo | · | · | 50g | 50g |
Yeast
| LalBrew BRY-97 | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 6 drops in sparge |
Tasting notes
Repeat RIPA with Superdelic Cryo replacing previous cool-side hop. Higher OG achieved (1.061 vs previous 1.056) through increased mash and sparge volumes.
Fermentation profile
Gravity
1.061OG
1.016FG
74%Attenuation
4d 24hTo terminal
Temperature
25.1°CPeak
17.8°CMean
6.6°CMin
18.4°CRange
Time—Gravity—Temp—
About This Beer
A repeat of Owen’s RIPA recipe with one change: Superdelic Cryo replaces the previous whirlpool and dry hop variety, and the total Superdelic drops by half, since cryo concentrate runs hotter and the rate comes down accordingly.
The grain bill stays constant: American Ale, Munich, Redback, Shepherds Delight and a little Eclipse Wheat. Citra does the heavy lifting on the hot side across boil and whirlpool, with the Superdelic Cryo in the whirlpool and again as a day-5 dry hop.
One process change
Mash volume increased to 18 L and sparge to 16 L, with no boil top-up. Gravity came up five points on the same grain bill, which confirms the additional liquor was extracting more efficiently than the previous setup.