21B Specialty IPA: Red IPA
Red IPA (November 2020)
Grain bill
| Gladfield Ale Malt | 4.6 kg | 64.9% |
| Gladfield Aurora Malt | 1.2 kg | 16.9% |
| Gladfield Light Crystal Malt | 0.55 kg | 7.8% |
| Gladfield Medium Crystal Malt | 0.44 kg | 6.2% |
| Gladfield Dark Crystal Malt | 0.24 kg | 3.4% |
| Weyermann Special W | 0.06 kg | 0.8% |
Adjuncts
| Irish Moss | 1 tsp @ 15 min |
Hop schedule
| Hop | 60 min | 10 min | WP | DH#1 |
|---|---|---|---|---|
| Pacific Jade | 25g | · | · | · |
| Mosaic | · | 30g | 70g | 100g |
Yeast
| Mangrove Jack's M44 US West Coast | 2 packets |
About This Beer
Owen’s first Red IPA, and the start of a recipe he would return to again and again. It came from a Home Brew West all-grain kit out of Henderson, billed simply as “a full bodied, full flavoured, big malty hoppy creation” — and that is exactly what it is. From here the Red IPA becomes a fixture of Owen’s brewing, re-brewed from June 2021 onward with his own Gladfield malt substitutions.
The malt bill is built for a deep red, malty backbone: a Gladfield Ale Malt base under a big slug of Aurora for melanoidin richness, then a stack of crystal malts — light, medium and dark — plus a touch of Special W for raisined dark-fruit depth. The hops are almost entirely Mosaic: 200 grams of it across a 10-minute addition, a 70-gram flameout whirlpool, and a 100-gram dry hop, with Pacific Jade handling the bittering. Mosaic’s blueberry, mango and citrus against a sweet red malt base is the whole idea.
The malts are recorded as Gladfield here because the kit named them only generically (Pale Ale, Melanoidin, Caramalt, Crystal Pale, Dark Crystal, Special W); the Gladfield mapping follows the substitutions Owen documented when he re-brewed the recipe in June 2021.
Brew Day
Mashed at 67°C for 60 minutes with 21.5 litres, mashed out at 75°C, and sparged 12 litres at 75°C into a long 90-minute boil — a quirk of the Home Brew West process that carried through the whole series. Pacific Jade went in at 60 minutes for bittering, Irish Moss at 15, the first 30 g of Mosaic at 10, then 70 g of Mosaic at flameout with a 20-minute whirlpool.
Fermentation
Two packets of Mangrove Jack’s M44 US West Coast were pitched once the wort was down to 20–23°C, fermented at 19°C for seven days. The 100 g Mosaic dry hop went in on day seven for five days, in a hop bag weighed down with sanitised marbles, before the beer was racked to a second fermenter and cooled for five days to clear.
The figures shown — OG 1.070, FG 1.020, 6% ABV, ~60 IBU — are the kit’s expected values.