Ballast Point Homework Series #1 Hoppy Red Ale

an All Grain American IPA by Fender

Fermentables

Amount Fermentable Maltster Use PPG Color
28.0 lb
2-Row Brewers Malt
Briess 73 % Mash 37 1 °L
3.5 lb
Munich Malt 10L
Briess 9 % Mash 35 10 °L
2.25 lb
Caramel Vienne 20L
Briess 5 % Mash 35 20 °L
2.25 lb
Caramel Munich 60L
Briess 5 % Mash 34 60 °L
2.0 lb
Caramel Malt 80L
Briess 5 % Mash 33 80 °L
0.2 lb
Blackprinz® Malt
Briess 0 % Mash 0 500 °L

Hops

Amount Hop Time Use Form AA
2.4 oz Columbus (US) 60 min Boil Pellet 16.0%
3.5 oz Centennial (US) 0 min Boil Pellet 12.5%
12.0 oz Centennial (US) 6 days Dry Hop Pellet 12.5%

Yeasts

Name Lab/Product Attenuation
California Ale Yeast White Labs WLP001 76.5%

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Direct Heat 149.0 °F 20 min

Notes

http://www.homebrewersassociation.org/pages/community/news/show?title=ballast-point-homework-series

Recipe states 70 IBUs, so we'll need ~17 IBUs from the flameout addition. Probably a 15 - 20 minute hopstand/whirlpool.

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