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Double Red IPA HomeBrew Recipe

 
Double Red IPA
Double Red IPA
Double Red IPA

 
Overview
 

Recipe Type: All Grain
 
Size: 5 Gallons
 
Beer Style: Double Red Ale
 
Target ABV: 8.7%
 
Target IBUs: 88
 
Recipe Type: ,
 
Overall
 
 
 
 
 
4.5/ 5


User Rating
137 total ratings

 


6
Posted February 14, 2014 by

 
Recipe
 
 

All Grain Double Red IPA HomeBrew Recipe

Profile: HomeBrew recipe for a Double Red IPA. Big notes of mango, passionfruit, pine, and grapefruit. Balanced with rich flavors of caramel and toasted malts.. Dry finish with high hop bitterness.

Ingredients:

Malts

14 lbs Pale 2-row

3 lbs Munich Malt

1 lb CaraRed

10 oz. Crystal 60

6 oz. Special B

Hops

1 oz. Simcoe 13%a, 60 minutes

1/2 oz. Chinook 13%a, 30 minutes

1 oz. Citra 11%a, 20 minutes

1 oz. Simcoe 13%a, 15 minutes

1/2 oz. Chinook 13%a, 10 minutes

1 oz. Mosaic 12%a, at 10 minutes

YeastWLP007 Dry English Ale 

Dry-Hops: 1 oz. Citra, 1 oz. Chinook

Instructions:

Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above.

Ferment at 65-68 degrees.

Rack to keg or secondary and age for 9 weeks. Add dry hops for the last 10 days.


  1. Avatar of Frobber
     

    Hi,

    I am about to brew this beer myself, but I do have a few questions beforehand. Does the 5 galons mean. I have 5 galons of beer in the end or does it mean I use 5 galons to mash the grains in?

    Also what is the aimed for SG before fermenting?

    Thanks for your help!

      


  2. Avatar of Mike
     

    Brewed this one about 3 months ago – very good. Should be re-named the memory eraser. My beer ABV was around 9.2% and is almost gone.

      


  3. Avatar of Todd
     

    I am brewing this today, debating whether to use an amber balanced water profile,
    or an amber bitter water profile…

      


  4. Avatar of Cameron
     
     
     
     
     
     

    I’m brewing this right now. It’s been in primary fermentation for 10 days. There is still a lot of foam or krausen on top and airlock is still bubbling. Seems like it should be done by now. Is this normal? How long should thus take for this particular beer? It’s fermenting at about 63 degrees.

      



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