OnTap Magazine

EDITOR'S RECIPE RED IPA THEWATER – by Dr Hennie Groenewald THEYEAST Type: All Grain Batch Size: 20.00 L Boil Size: 24.96 L Boil Time: 30 min End of Boil Vol: 22.96 L ................................................................................................. Water additions: 30L 6.06g Baking Soda 9.68g Gypsum 4.71g Epsom 2.10g Calcium Chloride 0.51g Table Salt ................................................................................................. Mash ingredients 5.50 kg Pale Malt (2 Row) 0.80 kg Carared 0.35 kg Caraaroma 0.25 kg Dextrin Mash Steps: Mash at 66 Celsius for 60 mins Mash out at 78 for 5 minutes ................................................................................................. Boil ingredients Boil – 30 mins 20.00 g Magnum (12.7%) @ 30.0 mins (22.4 IBUs) 15.00 g Columbus / Tomahawk (14%) @ 30 mins (18.6 IBUs) 1 tsp Irish Moss @10 mins 10.00 g El Dorado (15%) @ 5.0 mins (7.7 IBUs) 10.00 g Sultana 14.50 % @ 5.0 mins (7.4 IBUs) ................................................................................................. Dry Hop 15.00 g El Dorado 15.00 % @ Day 2 of fermentation for 7 days. 15.00 g Sultana 14.50 % @ Day 2 of fermentation for 7 days. Ferment for 9 days and dry hop on day 2 for 7 days. The two main issues you should consider when contemplating a red IPA’s water profile are alkalinity and the sulphate:chloride ratio. For this 29 EBC beer you must bump your residual alkalinity to almost 50 ppm CaCO 3 to ensure your mash pH does not drop too low. We do this through the addition of baking soda (sodium bicarbonate, NaHCO 3 ). To integrate the hoppy bitterness and dryness you expect from an IPA in this robust malt background, you must ensure a high (5:1) sulphate:chloride ratio. Sulphate can be added as gypsum (CaSO 4 ) and/or Epsom salt (MgSO 4 ). Water profile used (in ppm): Ca 100 Mg 16 Na 65 SO 4 250 Cl 50 HCO 3 155 • Fermentis S05 yeast will give a clean and neutral profile, allowing the hops to shine over the more complex malt bill. • LalBrew BRY-97™ yeast provides a neutral base to showcase the hop biotransformation of El Dorado and Sultana, elevating the flavour and aroma in this Red IPA recipe. • Fermoale AY4 is an extremely versatile American Ale yeast, low diacetyl production, clean ferments with excellent attenuation capacity. Perfect for a red IPA where you need the hop to shine. 50 | Autumn 2023 | ontapmag.co.za