Recipe discussion for brew day at Transplants on Jan 2nd

When and where will this group of drinkers with a brewing problem hold their next monthly meeting?
Post Reply
PatRay
Grand PuBa
Posts: 90
Joined: Tue Mar 21, 2017 5:18 pm

Recipe discussion for brew day at Transplants on Jan 2nd

Post by PatRay » Wed Nov 17, 2021 9:09 am

We have a planned collaboration brew with Transplants on Jan 2nd. The idea is to do a red IPA. Since Matt and Sarah are sourcing the ingredients, I would defer to them. I'll offer up some generalities below for discussion trying to keep KISS in mind

32% 2-row
32% Pale malt
16% C-60
15% Rye
5% Roasted Barley

Chinook @ 60 for ~37 IBU's
Centennial @ 30 for ~16 IBU's
Cascade @ 30 for ~11 IBU's
Centennial @ 10 for ~7 IBU's
Cascade @ 10 for ~4 IBU's
Dry hopped with Cascade and Centennial

Fermented with an American Ale strain (WLP001, US05, etc)

Thoughts?

Kevin
Grand PuBa
Posts: 49
Joined: Sun Mar 12, 2017 9:35 am

Re: Recipe discussion for brew day at Transplants on Jan 2nd

Post by Kevin » Wed Nov 17, 2021 9:19 am

Crystal percentage seems a little high, might be good to dial that back a bit. I think some Munich might be a good addition too.

PatRay
Grand PuBa
Posts: 90
Joined: Tue Mar 21, 2017 5:18 pm

Re: Recipe discussion for brew day at Transplants on Jan 2nd

Post by PatRay » Wed Nov 17, 2021 10:33 am

What about something like below?I had the C-60 for color, but it looks like the Munich will do the same and would be a better option. Adjust if you think it should be a different ratio. Maybe Matt can plug in the numbers and see what the SRM would be based on the below malts.

I should also add:
Shooting for:
~7% ABV
~80 IBU's
~14 SRM

32% 2-row
32% Pale malt
10% C-60
15% Rye
6% Munich
5% Roasted Barley

Kevin
Grand PuBa
Posts: 49
Joined: Sun Mar 12, 2017 9:35 am

Re: Recipe discussion for brew day at Transplants on Jan 2nd

Post by Kevin » Wed Nov 17, 2021 11:03 am

That looks better. I'll defer to Matt and Dylan for more input. I'm very out of practice.

DylanD
Grand PuBa
Posts: 41
Joined: Sun Mar 12, 2017 3:20 pm

Re: Recipe discussion for brew day at Transplants on Jan 2nd

Post by DylanD » Sun Nov 28, 2021 11:55 am

I should check in here more often...

Late to the party, I'll offer my .02 on the recipe and summarize some impressions:
  • I'd hold back from the 80 IBU mark in order to allow some room for the bitterness provided by spruce tips (is spruce still part of the plan?)
  • 1.5 lbs/BBL (15# total usage) spruce tips at knockout or during fermentation seems reasonable (maybe 7.5# ea?)
  • I like Centennial for a mid-kettle addition, but my personal preference is to showcase more resinous and assertive late kettle and dry hops in a red rye. Floral and grassy hops tend to get lost in the mix. This is especially true for Cascade, but entirely subjective - perhaps you had intended a more subtle hop profile, so do as you please
  • The example below uses mostly Sultana(Denali) and Chinook. These should both be complimentary to spruce
  • If Sultana is a pain to source, another resin-forward hop would work, though I might adjust dosage. (Idaho 7, Columbus, Nugget, Apollo, Warrior)
  • The recipe makes a number of assumptions about Transplants' brewhouse, but is geared toward even numbers, full sacks, etc. while approximating your percentages. Batch size here is post-boil kettle volume. I may be off the mark vs. their typical numbers, but hopefully this will save them some work anyway
  • I've tried not to mess with the aforementioned malt percentages too much, but 5% Roasted Barley would put the color past 30 SRM. For beers which I don't want to taste roasty, I keep this contribution under 1.5%. Blackprinz/Carafa/Midnight Wheat would all work too
  • This OG yields 7% ABV @ 82% ADF (FG 1.011). Adjust as needed to compensate for Transplants' typical results with 001 at this mash temp
  • 14 SRM definitely leaves room to go darker, but "red" is somewhat ambiguous. 20L Munich could be used instead of 8L for a touch more color if desired (a.k.a. dark Munich/melanoidin/aromatic, etc.). Alternatively, use 1.5 bags or 82.5# C60, which meets your 10% usage mark and gains about 1.5 SRM, increasing the color to 16 SRM. This recipe prioritizes your initial color spec instead of malt percentages:
Red Rye IPA with Spruce Tips

Wort Size (bbl): 11.40
Total Grain (Lbs): 777.00
Anticipated OG: 1.064 Plato: 15.62
Anticipated SRM: 14.4
Anticipated IBU: 61.9
Mash Efficiency: 82 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
35.4 275.00 lbs. Pale Ale Malt (2 Row) Canada 1.024 4
35.4 275.00 lbs. Pale Malt(2-row) America 1.023 2
14.2 110.00 lbs. Rye Malt America 1.008 4
7.1 55.00 lbs. Crystal 60L America 1.004 60
7.1 55.00 lbs. Munich Malt Germany 1.005 8
0.9 7.00 lbs. Roasted Barley Great Britain 1.000 575

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 lbs. Chinook Pellet 13.00 33.8 60 min.
2.00 lbs. Centennial Pellet 10.50 14.0 30 min.
3.00 lbs. Denali Pellet 14.00 7.3 5 min.
3.00 lbs. Chinook Pellet 13.00 6.7 5 min.
5.00 lbs. Denali Pellet 14.00 0.0 Dry Hop
5.00 lbs. Chinook Pellet 13.00 0.0 Dry Hop

Mash Schedule
-------------

Total Grain Lbs: 777.00
Strike Water bbl: 8.00
Grain Temp: 65.00 F

Time Temp Strike Amount Ratio
---------------------------------------------------------------------------------
60 154 167 8BBL 1.28

Happy to make any desired adjustments

Post Reply