21B Specialty IPA: Red IPA
Fresh Hop RIPA
ABV6.5% OG1.061 FG1.013Grain 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 75°C | DH#1 |
|---|---|---|---|---|
| Cascade (fresh whole-cone) | 80g | 500g | 250g | 170g |
Yeast
| LalBrew BRY-97 | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Magnesium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 5 drops in sparge |
Tasting notes
About This Beer
Two second-year Cascade plants in Owen’s Auckland garden yielded a kilo of fresh whole cones across two picks: the main harvest in late January and a second pick a week later. A fresh hop Red IPA on nothing but home-grown Cascade at every stage.
The main harvest went into the boil and the whirlpool. The second pick, smaller and slightly less developed cones, was held back for a day-7 dry hop, added once fermentation had wound down.
Carbonation
Self-carbonated. The spunding valve was closed once primary finished, capturing natural CO2 off the residual activity. Pressure built to about 22 psi, which is 2.55 volumes at 7.2°C.
Bottled 14 February 2026.
How it turned out
The first pour showed a noticeable green vegetable character, traced to the immature cones in the second-pick dry hop. After three or four days in the bottle it mellowed significantly, revealing the RIPA underneath: assertive bitterness, deep amber, solid mouthfeel, and a fresh-hop freshness you simply cannot replicate with pellets.