21B Specialty IPA: Red IPA
RIPA — Citra & Superdelic Cryo
Grain bill
| Gladfield American Ale Malt | 5.5 kg | 75.9% |
| Gladfield Munich Malt | 0.7 kg | 9.7% |
| Gladfield Redback Malt | 0.55 kg | 7.6% |
| Gladfield Shepherds Delight Malt | 0.45 kg | 6.2% |
| Gladfield Eclipse Wheat Malt | 0.05 kg | 0.7% |
Adjuncts
| Yeast nutrient | half tsp @ 10 min |
| Whirlfloc | half tablet @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | WP 80°C | DH#1 |
|---|---|---|---|---|
| Citra | 20g | 30g | 50g | · |
| Superdelic Cryo | · | · | 50g | 50g |
Yeast
| LalBrew BRY-97 | 2 packets |
Water additions
| Calcium Sulphate | 1 tsp in mash |
| Calcium Chloride | half tsp in mash |
| Lactic acid (88%) | 6 drops in sparge |
Tasting notes
Fermentation profile
Gravity
Temperature
About This Beer
A repeat of Owen’s successful RIPA recipe with one key change: Superdelic Cryo replacing the previous whirlpool and dry hop variety. Total Superdelic reduced from 200g to 100g — cryo concentrate runs hotter, so the rate drops accordingly.
The grain bill stays constant: American Ale Malt, Munich, Redback, Shepherds Delight, and a small amount of Eclipse Wheat. Citra does the heavy lifting on the hot side — 20g at 60 minutes, 30g at 10 minutes, and 50g in the whirlpool. The Superdelic Cryo hits the whirlpool (50g) and dry hop (50g at Day 5).
One process refinement from the previous batch: mash volume increased to 18L, sparge to 16L, with no boil additions. The result was OG 1.061 — up from 1.056 on the same grain bill — confirming that the additional liquor was extracting more efficiently than the previous setup.
OG 1.061, FG 1.016, ABV 5.9%.