Craft Red IPA
This Craft Red IPA will satisfy your tastebuds. Brick Road Craft Columbus Red IPA malt is already hopped to the perfect bitterness level for this malty, hoppy IPA, and comes with 30g of Columbus for dry-hopping. Use the yeast under the lid and add an extra packet of S-04. Mix with 1.5kg of Muntons Maris Otter liquid malt and dry hop with the 30g of Columbus under the lid plus 30g Galaxy, 30g Mosaic and 30g Citra. Top to 19L for approx. 5.8% ABV.
Cost: 35
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
Materials
- 1.8 kg Brick Road Craft Red IPA (includes 30g Columbus)
- 1.5 kg Muntons Maris Otter Liquid Malt
- 1 11.5g Fermentis S04 Yeast
- 30 g Citra hops
- 30 g Galaxy hops
- 30 g Mosaic hops
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Fill the cup to 3/4 full with cold brewing water. Sprinkle in the dried yeast and gently stir in. Cover.
- Soften the malt cans in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 19L. Ensure the wort temperature is 9 - 22 degrees celcius. Vigourously stir the wort with a large spoon to oxygenate it. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ideally ferment at 18-22 degrees Celcius for 10 - 14 days.
- On Day 5 of Fermentation, add the dry hops. If you can, add the hops inside a hop bag tied with plain dental floss, and remove after 48 hours.
- After 10 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
