21B Specialty IPA: Red IPA
Red IPA
Grain bill
| Gladfield American Ale Malt | 4.2 kg | 65.9% |
| Gladfield Vienna Malt | 1 kg | 15.7% |
| Gladfield Aurora Malt | 0.4 kg | 6.3% |
| Gladfield Shepherds Delight Malt | 0.4 kg | 6.3% |
| Gladfield Toffee Malt | 0.3 kg | 4.7% |
| Gladfield Eclipse Wheat Malt | 0.07 kg | 1.1% |
Adjuncts
| Whirlfloc | 1 g @ 10 min |
| Yeast Nutrient | 5 g @ 10 min |
Hop schedule
| Hop | 60 min | 10 min | WP 75°C | DH#1 |
|---|---|---|---|---|
| Pacific Jade | 25g | · | · | · |
| Krush | · | 20g | 30g | 50g |
| Mosaic | · | 10g | 15g | 25g |
| Simcoe | · | 10g | 15g | 25g |
Yeast
| LalBrew BRY-97 West Coast Ale | 2 packets |
Water additions
| Water treatment (pH ~5.3–5.6) | Not measured; same additions as Matt's previous Red IPA brews. |
About This Beer
Robin’s Red IPA is his first solo all-grain batch, brewed on the 35L BrewZilla that previously belonged to Matt. The recipe is built on Matt’s Fresh Hop Red IPA grain bill — Gladfield American Ale Malt as a clean hop-forward base, Vienna for body, Aurora for bready depth and orange hue, Shepherds Delight for colour and complexity, and Toffee for mouthfeel — with the Eclipse Wheat dialled back to 70g.
Where the parent recipe leaned on fresh hops, Robin reworked the hop schedule around pellets: Pacific Jade for clean bittering, then a blend of Krush, Mosaic, and Simcoe split across the late boil, whirlpool, and dry hop. Totals came to 100g Krush, 50g Mosaic, and 50g Simcoe across the three stages.
Brew Day
Mashed in at 66°C for 60 minutes, mashed out at 76°C for 10 minutes, and sparged at 76°C. Water was treated to a target pH of roughly 5.3 in the mash and 5.6 in the sparge — not measured directly, using the same treatment amounts as Matt’s previous Red IPA brews.
The boil ran 75 minutes. Pacific Jade went in at 60 minutes for bittering. At 10 minutes the first blend addition (20g Krush, 10g Mosaic, 10g Simcoe) went in alongside a Whirlfloc tablet and 5g of yeast nutrient. After flameout, a 75°C whirlpool received 30g Krush, 15g Mosaic, and 15g Simcoe. Original gravity came in at 1.060.
Fermentation
Pitched with two packets of LalBrew BRY-97 West Coast Ale. With no temperature-controlled chamber, Robin managed fermentation temperature by carefully relocating the bucket to keep it from getting too cold or too warm. The day-3 dry hop added 50g Krush, 25g Mosaic, and 25g Simcoe. Fermentation finished at 1.011 from 1.060 — roughly 6.4% ABV and about 82% apparent attenuation — over a 15-day primary.
The Result
Bottled on 2026-06-12, 21.25L into 750ml flip-top bottles, conditioned with two carbonation drops per bottle. No tasting notes yet.