Skip to content
Brown IPA made with Red Shed

Brown IPA made with Red Shed

The richness and roastiness of dark malts or the fruit forward flavours from hops? Why not both? With a Brown IPA there are no sacrifices, big bold malt and hop flavours. This month’s recipe showcases several of our malts and a healthy dose of American hops during the boil and New World hops for aroma. 

 

 

Vital Statistics:

ABV: 6.3% SRM: 24 IBU: 50 OG: 1.065 FG: 1.016

 

Ingredients:

Malt

19L Batch

10hL Batch

Brewhouse Efficiency: 75%

Brewhouse Efficiency: 85%

Volume of Mash Water: 16.6L 

Volume of Mash Water: 835hL

Amount in KG

Amount in KG

Parkland Pale - Red Shed (50%)

2.54

127.9

Biscuit Malt (20%) – Red Shed

1.07

53.9

Light Chocolate Malt (5%) – Red Shed

0.28

14.0

 

Crystal Malt 60 (10%) – Great Western Malting

0.6

30.2

 

Oat Malt (15%) – Red Shed

1.04

52.4

 

Hops

Addition Time

IBU

19L Batch

10hL Batch

Amount in KG

Amount in KG

Simcoe

60 Minutes

25

0.02

1

Simcoe

15 Minutes

7

0.01

0.5

Ella

15 Minutes

8

0.01

0.5

Topez

WP

9

0.01

0.5

Simcoe, Ella Topaz

Dry Hop (Day 4 fermentation)

0

0.015 of each

1.5 of each

Nectaron

Post fermentation. Dry hop Chill to 14°C

0

0.05

2.6



Yeast: Escarpment Labs Foggy London

Strike Water Temperature: 73°C

Water Profile: Light Coloured & Hoppy

Mash Rest Temperature: 67°C

Mash pH: 5.4

 

Brewing Process:

Mash:

  • Heat strike water to 73°C.
  • Add all malt and brewing salts to strike water.
  • Mash in at a temperature of 67°C.
  • Acidify the mash water as necessary to achieve a mash pH of 5.3–5.5.
  • Hold the mash at 67°C for 60 minutes.
  • Mash out by raising the temperature to 78°C for 10 minutes.

 

Sparge:

  • Sparge the mash with water acidified to a pH between 5.2 and 5.7.

 

Boil:

  • Bring the collected wort to a boil.
  • Add bittering hops (Simcoe) at the beginning of the boil (60 minutes).
  • Add flavouring hops (Simcoe and Ella) at 15 minutes remaining in boil.
  • Add Yeastex at 10 minutes.
  • Ensure post boil pH is less than 5.2. Acidify if needed.
  • Add whirlpool hops (Topez) at the beginning of whirlpool. Let rest for 10 minutes.

 

Cooling:

  • After boiling for 60 minutes, cool the wort rapidly using a wort chiller or an ice bath.

 

Fermentation:

  • Transfer the cooled wort to the fermenter.
  • Aerate the wort by shaking or using an aeration stone.
  • Pitch Foggy London yeast at a temperature of 19°C.
  • Ferment at a temperature of 21°C.
  • Dry hop with Simcoe, Ella, and Topaz hops at mid fermentation (7-8°P)
  • Monitor fermentation until the final gravity is consistent for 3 days.
  • Dry hop chill to 14°C. Dry hop with Nectaron once dry hop chill temperature has been achieved.
  • Cold crash beer to 0°C after 3 days on the hops and condition for 1-2 weeks. Dump hops and yeast.
  • Proceed to canning, bottling or kegging.
  • Carb to 2.6 – 2.8 volumes of CO2
Older Post
Newer Post
Close (esc)

Sign up to our newsletter!

Receive the latest news, updates and more directly to your inbox.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Your cart is currently empty.
Shop now
Liquid error (layout/theme line 245): Could not find asset snippets/ac-tiered-global.liquid