Sunday, July 14, 2013

Hopped up and Red(dy)

It's been a real nice summer in Btown thus far.  Perhaps a little too much rain, but it keeps it cool, which has prevented me from overheating when I'm out on my bike, so no complaints here.  Mrs. Brew and I moved last week into a townhouse literally across the street.  Now, that most everything has been put in its place I figured I christen the new digs with a new brew.  I love hoppy IPA beers like almost every red-blooded american beer geek, but I don't brew a ton of them because there are so many great ones available commercially.  Here in Indiana I have FFF Alpha King (I realize that AK is technically an APA, settle down)  readily available all over the place.  Need I say more?  That being said, I usually get the itch around this time of year to brew something hoppy for late summer/early fall.  I have never tried my hand at an India Red Ale before so I figured I'd go for it.  For the unfamiliar, an IRA is essentially a red IPA.  The redness comes from some of the caramel, chocolate, and in this case, black malt additions.

One thing that I've never really mastered is water chemistry.  Here in Btown we have fairly soft/neutral water which works decently for many styles.  However, I thought I'd toe in the water by adding a touch of calcium chloride, which I frequently see added to RO water in hoppy IPA-esque recipes.  I was pretty conservative in the amount that I added and I am curious to see if I notice more bite in this hoppy ale.  I may not due to the low quantity that I added.  I'd love to hear from others brewing in Btown to see what they add to the tap water here for their brews.  

Also, I tried out a relatively new product that I've been interested in giving a whirl, the Hop Shot.  the hop shot is essentially a 5ml syringe filled with hop resin.  To be honest, I'm not exactly sure what hop resin is, but I've seen others on the net using it for bittering additions with great success.  I've heard it adds a mellow bitterness that is not overly sharp, which sounded perfect.  I used all 5 mls at 60 mins which adds approximately 50 IBU to a brew in the 1.060s (OG).  The word on the street is that Russian River uses something like this in their double IPAs for bittering.  I have no idea how it will turn out, but it smelled awesome when I added it to the boil, piney goodness.  The rest of my hop additions were late, which I have really been digging lately.  I've heard mixed results with using Summits, so I limited them to just a half ounce at 5 mins.  I've only used them once, but found in small quantities that they added a nice orangey aroma and flavor.

India Red Ale

Style: Unassigned
Type: All GrainCalories: 203
Rating: 0.0Boil Size: 5.83 Gal
IBU's: 61.54Batch Size: 5.00 Gal
Color:   18.8 SRM  Boil Time: 60 minutes
Preboil OG: 1.059

Brew Date:-07/14/2013
ABV:6.94 %7.50 %
Efficiency:75 %78 %
Serve Date:08/04/2013/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary21 days @ 70.0°F07/14/201307/14/2013
Grains & Adjuncts
11.00 lbs85.11 %Pale Malt (2 Row) US60 mins1.036
0.75 lbs5.80 %Weyermann Carahell60 mins1.035
0.75 lbs5.80 %Caramunich Malt60 mins1.033
0.30 lbs2.32 %Fawcett Pale Chocolate60 mins1.030
2.00 ozs0.97 %Black (Patent) Malt60 mins1.025
AmountIBU'sNameTimeAA %
1.00 ozs6.35Centennial5 mins10.00
1.00 ozs0.00Ahtanum0 mins6.00
1.00 ozs0.00Centennial0 mins10.00
1.00 ozs49.40Hop Shot60 mins15.51
1.00 ozsCentennial7 days10.00
0.50 ozs5.78Summit5 mins18.20
1.00 ozsPalisade7 days7.50
AmountNameLaboratory / ID
1.0 pkgSafale US-05Fermentis US-05
1.00 eachWhirlfloc Tablet15 minsBoil
0.25 tspCalcium Chloride60 minsMash
Mash Profile

Medium Body Infusion In60 min @ 154.0°F
 Add 16.16 qt ( 1.25 qt/lb ) water @ 166.0°F

 Sparge 15.88 qt of 170.0°F water over 60 mins

i used danstar west coast ale yeast, not us-05

Bring the (d)Red,



Jim Lemire said...

Looks like a good hoppy red ale! I'll be curious to know what you think of the hop shot - I've never used hop extracts, but have heard that they work great when you want to get a lot of IBUs into a beer without having to dump a bunch of vegetation into the wort. I like Summit when they're good, but I've been burned by a bad crop/batch and ended up with an onion/garlic abomination. Cheers!

HolzBrew said...


I'm curious to find out how the hop shot turns out. all of the bitterness will essentially come form the hopshot, so I should get a decent read on it. I'll report back. I'm hoping for the tangerine side of the summits, but I know the ole garlic flavor is a possibility. I guess hope springs eternal.