21B Specialty IPA: Red IPA
Fresh Hop Red IPA
ABV6.0% OG1.051 FG1.005Grain bill
| Gladfield American Ale Malt | 4.2 kg | 65.5% |
| Gladfield Vienna Malt | 1 kg | 15.6% |
| Gladfield Aurora Malt | 0.4 kg | 6.3% |
| Gladfield Shepherds Delight Malt | 0.4 kg | 6.3% |
| Gladfield Toffee Malt | 0.3 kg | 4.7% |
| Gladfield Eclipse Wheat Malt | 0.1 kg | 1.6% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast Nutrient | 4 g @ 10 min |
Hop schedule
| Hop | 60 min | 5 min | 0 min | WP 75°C | DH#1 |
|---|---|---|---|---|---|
| Pacific Jade | 25g | · | · | · | · |
| Tangerine Dream | · | 337g | · | · | · |
| Riwaka | · | 109g | · | · | · |
| Krush | · | · | 25g | 25g | 100g |
Yeast
| LalBrew Pomona | Recycled (reactivated with weak DME solution) |
Water additions
| Calcium Chloride | 2 g |
| Magnesium Sulfate | 4 g |
| Calcium Sulfate | 4 g |
About This Beer
A 21B built around the timing of the New Zealand fresh hop harvest, brewed 22 March 2026. The bulk of the hop load is fresh Tangerine Dream and Riwaka from Monhopoly, both in at five minutes. Fresh cones carry far more mass per unit of bitterness and aroma than pellets because of their moisture, so the weights in the table are whole-cone rather than a pellet equivalent.
American Ale malt as a clean hop-forward base, Vienna for body and mild sweetness, Aurora for bready depth and orange hue, Shepherds Delight for colour and complexity, Toffee for mouthfeel. Enough red colour and malt structure to carry the fresh hops without sweetness competing with them.
Brew day
On the BrewZilla 65L. Water set with calcium chloride, magnesium sulfate and calcium sulfate to support hop expression without pushing too mineral.
Seventy-five minute boil. Pacific Jade for bittering, then the fresh hops at five minutes, Tangerine Dream first and Riwaka behind it. Krush pellets at flameout, then a 20 minute whirlpool at 75°C before chilling.
Fermentation
Pomona recycled from the Alora IPA, reactivated with a weak DME solution at room temperature. It performed well: foam inside 24 hours and about 25 points down by the following morning.
Primary at 18.5°C, raised to 21°C for a diacetyl rest. Pressure raised gradually as fermentation progressed, reaching around 21 psi at 21°C so carbonation built naturally in the vessel. Single dry hop of Krush.
High attenuation off the recycled pitch.
The result
Packaged 3 April, twelve days after brew day. Closed transfer to a corny with a couple of litres to bottles. Naturally carbonated off the pressure ferment, no forced CO₂ top-up needed.
No tasting notes yet.