Ruby Red IPA

Source: Lou Flum
Recipe added: 02/06/97
Email: lflum@one.net

Beautiful medium red color, like a wine. Prominent nose hop/ malty odor. At 2 weeks after bottling, hop bite is noticable but is followed by quite a malty flavor. Seems well balanced but will see after more conditioning. Great mouth feel, almost reminds me of a trappist ale in quality. Next time may use 7 - 7 1/2 lbs. of malt or cut out the brown sugar. I think with the probable high alcohol content I expect this to age nicely into an old ale.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: 7 days

Ingredients:

8 1/2 pounds light malt extract (M&F)
1 pound brown sugar
1 pound crystal malt
1 1/2 oz. cascade (boil)
1/2 oz. cascade (10 min. left)
1 oz. cascade (1 min. left)
2 packets M&F ale yeast
3/4 cup sugar

Procedure:

Crack crystal malt (medium color) and add to about 2 gal. of cold water. Strain just before boil. Add extract and brown sugar, boil hops. Add 1/2 oz. hops at 50 minutes. Add 1 oz. at 59 minutes. Sparge into primary, add water up to 5 gals. Add yeast at 75 degrees. Primary 1 week, secondary 1 week. Bottle with 3/4 cup of sugar.

Back to previous Table of Contents