Citra/engima/Denali/Vic Secret Red IPA

[BrannBrew]

Planning on doing a brew. After using some of the hops to good use for a recipe earlier in the year I wanted to use some of them again (Denali,Citra) and see how they blend with others.
Also modified an existing malt bill I had with an old Red IPA, wanted to have the malty taste then the hops coming through over the top of that.
Brewers friend export below:

HOME BREW RECIPE:
Title: Red Panda
Author: BrannBrew

Style Name: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 26 liters
Boil Gravity: 1.033
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.041
Final Gravity: 1.007
ABV (standard): 4.49%
IBU (tinseth): 32.83
SRM (morey): 19.26

FERMENTABLES:
1500 g - American - Munich - Light 10L (35.3%)
1300 g - United Kingdom - Maris Otter Pale (30.6%)
424 g - German - CaraRed (10%)
424 g - United Kingdom - Crystal Rye (10%)
350 g - United Kingdom - Crystal 45L (8.2%)
250 g - American - Caramel / Crystal 90L (5.9%)

HOPS:
20 g - Centennial, Type: Pellet, AA: 10, Use: First Wort, IBU: 17.16
10 g - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 3.08
10 g - denali, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 3.92
10 g - engima, Type: Pellet, AA: 15.4, Use: Boil for 5 min, IBU: 4.32
10 g - Vic Secret, Type: Pellet, AA: 15.5, Use: Boil for 5 min, IBU: 4.35
20 g - Citra, Type: Pellet, AA: 11, Use: Boil for 0 min
20 g - denali, Type: Pellet, AA: 14, Use: Boil for 0 min
20 g - engima, Type: Pellet, AA: 15.4, Use: Boil for 0 min
20 g - Vic Secret, Type: Pellet, AA: 15.5, Use: Boil for 0 min
10 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
20 g - denali, Type: Pellet, AA: 14, Use: Dry Hop for 7 days
20 g - Vic Secret, Type: Pellet, AA: 15.5, Use: Dry Hop for 7 days
20 g - engima, Type: Pellet, AA: 15.4, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 21 L
2) Temperature, Temp: 75 C, Time: 60 min, Amount: 18 L

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Ashbeck Water
Water Additions:
Ca: 70, Mg: 13, Na: 9, SO4: 126, Cl: 61, HCO3: 25
Gypsum: 4g, Calcium Chloride: 3g, Epsom Salts: 3g

This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/469395/red-panda

 

[GerritT]

That first wort hop, do you expect to taste anything back in the final brew?

 

[BrannBrew]

Probably not considering the other hops that are going in. I do notice however the bitterness isnt as "harsh" seems more rounded doing first wort for me.
I've done it for the last few brews and it seems to work for me and what my preference in taste is.

 

[dan125]

It looks like an awful lot of crystal malts at over 30% - was the original malt bill that you adapted as crystal heavy?

 

[BrannBrew]

Probably not quite as high. I have swapped red x malt with carared.
Also wanted to add some rye malt in there so have added Simpsons red rye malt. So that probably has contributed. Would you suggest lowering to other two crystals down and raise the two base malts up a bit.

 

[dan125]

I haven't used crystal rye before so I may not be the best person to advise, but I think I'd be tempted to replace the UK & American crystal with MO and use a touch of black malt for colour adjustment - still leaving a hefty 20% crystal

 

[GerritT]

Agreed, especially with that low ABV it's difficult to keep it balanced .

 

[The Baron]

will be too sweet and unbalanced i would drop the crystal and replace with base malts. 10% is usually the top for most people however if that is what you like do it only way to find out as boundaries are meant to be pushed

 

[BrannBrew]

I did reduce the crystal down slightly and added what i reduced back into the base malts, brewed it friday afternoon and the preboil sample didn't taste overly sweet at all. Did a no chill and pitched the following day, 12 hours after pitching 1st signs of activity. Colour seems more of a very deep red/going on brown.

 

[BrannBrew]

Found out today I've broken a bone in my dominate hand, come Friday brew would be 2 weeks in fermenter, havnt dry hopped it yet as I pitched some more yeast as it appeared to have stalled and my tilt still reads 1.018 after 4 days of adding more.
Dont know how I'm going to transfer to a keg now

 

[Oneiroi]

Ouch, hope it heals fast. In the mean time, got any helpers you can enlist?

 

[BrannBrew]

Ouch, hope it heals fast. In the mean time, got any helpers you can enlist?

I've got a call with the fracture clinic today to understand the extent of the damage. Dry hopping i can do as I'll be able to manage opening my brew bucket with my left.
Moving the keg might prove an issue but I was thinking of using a bungee cord attached to my brew bucket handles to loop it over my left shoulder and lift it that way.