21B Specialty IPA: Red IPA
Red IPA
ABV6.4% OG1.060 FG1.011Grain bill
| Gladfield American Ale Malt | 4.2 kg | 65.9% |
| Gladfield Vienna Malt | 1 kg | 15.7% |
| 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 | 0.07 kg | 1.1% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast Nutrient | 5 g @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | WP 75°C | DH#1 |
|---|---|---|---|---|
| Pacific Jade | 25g | · | · | · |
| Krush | · | 20g | 30g | 50g |
| Mosaic | · | 10g | 15g | 25g |
| Simcoe | · | 10g | 15g | 25g |
Yeast
| LalBrew BRY-97 West Coast Ale | 2 packets |
Water additions
| Water treatment (pH ~5.3–5.6) | Not measured; same additions as Matt's previous Red IPA brews. |
About This Beer
Robin’s first solo all-grain batch, brewed 28 May 2026 on the 35 L BrewZilla that previously belonged to Matt.
Built on Matt’s Fresh Hop Red IPA grain bill: American Ale malt as a clean hop-forward base, Vienna for body, Aurora for bready depth and orange hue, Shepherds Delight for colour and complexity, Toffee for mouthfeel, with the Eclipse Wheat dialled back.
Where the parent leaned on fresh hops, this reworks the schedule around pellets. Pacific Jade for clean bittering, then Krush, Mosaic and Simcoe split across the late boil, whirlpool and dry hop.
Brew day
Mashed in at 66°C, mashed out and sparged at 76°C. Water treated to the same targets Matt runs on his red ales, though not measured directly this time.
Seventy-five minute boil. First blend addition at 10 minutes alongside Whirlfloc and yeast nutrient, then a 75°C whirlpool.
Fermentation
Two packets of BRY-97 West Coast Ale. With no temperature-controlled chamber, fermentation temperature was managed by relocating the bucket around the house to keep it off both extremes.
Dry hop on day 3. Fifteen-day primary, finishing at about 82% apparent attenuation.
The result
Bottled 12 June into 750 ml flip-tops, two carbonation drops each. No tasting notes yet.