Colaboration brew between West Coast Brewing club and the Dutch Trading Company
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 23 L |
60 min |
53.0 IBUs |
33.7 EBC |
1.073 |
1.018 |
7.3 % |
|
Actuals |
1.066 |
1.014 |
6.9 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Red IPA |
21 B |
1.056 - 1.07 |
1.008 - 1.016 |
40 - 70 |
21.7 - 37.4 |
2.4 - 3 |
5.5 - 7.5 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (Barrett Burston) |
4.8 kg |
62.88 |
| Carared |
1.5 kg |
19.65 |
| Munich Malt - 10L |
442.8 g |
5.8 |
| Wheat Malt (Barrett Burston) |
441.1 g |
5.78 |
| Caraaroma |
250 g |
3.27 |
| Caramunich Malt |
200 g |
2.62 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| African Queen |
20 g |
20 min |
Boil |
Pellet |
14.2 |
| Southern Star |
15 g |
20 min |
Boil |
Pellet |
17 |
| African Queen |
25 g |
20 min |
Aroma |
Pellet |
14.2 |
| Southern Star |
20 g |
20 min |
Aroma |
Pellet |
17 |
| African Queen |
70 g |
4 days |
Dry Hop |
Pellet |
14.2 |
| Southern Star |
70 g |
4 days |
Dry Hop |
Pellet |
17 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Gypsum (Calcium Sulfate) |
10.00 g |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
3.00 g |
60 min |
Mash |
Water Agent |
| Whirlfloc Tablet |
0.50 Items |
15 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| British Ale Yeast (1098) |
Wyeast Labs |
74% |
17.78°C - 22.22°C |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
50°C |
30 min |
| Saccharification |
66.67°C |
45 min |
| Mash Out |
75.56°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
19.44°C |
| Aging |
30 days |
18.33°C |
