HELP .. Red IPA recipe

[Barone]

What do you think of this recipe?

 

[An Ankoù]

It's very complicated, with 3 different caramel malts. Too much caramel for my liking. An American IPA is supposed to showcase the hops.
That said, until I've tried it, I can't say!
I've got a recipe for a red IPA if you want to consider another one.

 

[MashBag]

What do I think of this recipe?
In a word. Confused.

I agree with @An Ankoù. The malts seem a bit over the top. The hop choice is nice, but the dry hopping is not for me.

And why us-05. Bit bland imo.

However.. If this is a use up recipe, it will make beer.
Just my thoughts.

 

[fury_tea]

Are you basing your recipe on anything?

What I usually do when trying out a recipe is research different recipes and watch a load of brew day and tasting videos. If you search "award winning recipe" and your style you usually get a few different examples to build from.

That being said, you can't know whether you like a recipe until you try it. Who knows, maybe the award winning ones taste like crap to you and your beer might be the best you ever tasted

One thing to note is there's lots of opinions on how to get the red colour and hop schedules etc, so go with your gut/what you have in stock!

I'd start here:

https://www.beerandbrewer.com/john-palmers-red-ipa-all-grain-recipe/

https://brulosophy.com/2021/09/23/short-shoddy-red-ipa/

https://beerandbrewing.com/make-your-best-red-ipa/

 

[An Ankoù]

The only red IPA I've ever made is a copy of Stone Brewing's Pataskala Red-X IPA.
I thought it was delicious and I had resolved to make some more, even though these over-hopped IPA's are not really my thing.
I'll happily share the recipe, if you're interested, It uses but a single malt: Bestmalz Red-X,

 

[fury_tea]

The only red IPA I've ever made is a copy of Stone Brewing's Pataskala Red-X IPA.
I thought it was delicious and I had resolved to make some more, even though these over-hopped IPA's are not really my thing.
I'll happily share the recipe, if you're interested, It uses but a single malt: Bestmalz Red-X,

I'm interested...

 

[An Ankoù]

I'm interested...

I'll dig it out and post it later. It was on here several years ago. I'll see if I can find it.
Here it is. In old money, I'm afraid. I can convert it later if you're not conversant with imperial units.
https://www.thehomebrewforum.co.uk/threads/july-competition-freestyle.82516/post-836807

 

[MashBag]

@An Ankoù this one?

Post #199

https://www.thehomebrewforum.co.uk/threads/an-ankoù-brewday.84797/page-10#post-1305204

 

[pilgrimhudd]

Yeah you gave me a Red IPA recipe ages ago which looked nice but which i'm sorry to say is still unbrewed!

 

[An Ankoù]

@An Ankoù this one?

Post #199

https://www.thehomebrewforum.co.uk/threads/an-ankoù-brewday.84797/page-10#post-1305204

No. It's not that one. That's more like a best bitter.
I use quite a lot of Red-X, but it can drink a bit thin if you're not careful.

 

[An Ankoù]

@Barone, if you do decide to try my recipe, Red-X is only available from Bestmalz in Heidelberg, and the units in my recipe are NOT U. S. measures. 5 imperial gallons is about 23 litres. I'll convert it to metric later, when I've finished making mince pies.

 

[Barone]

@Barone, if you do decide to try my recipe, Red-X is only available from Bestmalz in Heidelberg, and the units in my recipe are NOT U. S. measures. 5 imperial gallons is about 23 litres. I'll convert it to metric later, when I've finished making mince pies.

Thanks....hard to find RED X in my state...I live in Brazil

 

[An Ankoù]

Thanks....hard to find RED X in my state...I live in Brazil

Yeah, I've no idea which countries import which malts. I'm often surprised to find German malts being used in the US.

 

[Sadfield]

Flavour wise, I don't see caramel malts as an issue in a RED IPA, I'd use them. Getting a true red hue is tricky though, and as can be seen in the chart above the two bands marked as Red are very narrow and around 70 and 500 Lovibond. Even Carared isn't red and Weyerman say to use it with Melanoidin Malt to get a deep red colour.

"Thanks to our special manufacturing process this malt develops its typical aroma which serves to intensify and stabilize the taste profile in various beers. The beer color is intensified and can develop into an orange-red shine. For a deep red beer, we recommend a combination of Carared® with Melanoidin malt."

I've had good results using some of this for colour. Aromatic/melanoidin that comes in around 60 Lovibond.

https://www.castlemalting.com/Castl...&CropYear=2022&Language=English&FileType=HTML

 

[Barone]

View attachment 107122

Flavour wise, I don't see caramel malts as an issue in a RED IPA, I'd use them. Getting a true red hue is tricky though, and as can be seen in the chart above the two bands marked as Red are very narrow and around 70 and 500 Lovibond. Even Carared isn't red and Weyerman say to use it with Melanoidin Malt to get a deep red colour.

"Thanks to our special manufacturing process this malt develops its typical aroma which serves to intensify and stabilize the taste profile in various beers. The beer color is intensified and can develop into an orange-red shine. For a deep red beer, we recommend a combination of Carared® with Melanoidin malt."

I've had good results using some of this for colour. Aromatic/melanoidin that comes in around 60 Lovibond.

https://www.castlemalting.com/Castl...&CropYear=2022&Language=English&FileType=HTML

THANKS