Thursday, January 9, 2014

Red Ryder IPA and Tasting Session

Over Thanksgiving weekend, when people loose all sense of self control, knocking down the doors of their local Best Buy.  I wanted to pull out a chair and brew a couple beers and relax.  Normally, I have a some recipes in the works inside Beersmith and this was one of them.  A West Coast Red IPA with a clean malty profile backed with the correct, west coast amount of hops.  Looking to be around 6.3% and 53 IBU's.

Red IPA's always have a special place in my brewing.  I'm attracted to the burnt amber colors they produce.  Pair that with a clean white head, resulting in a magical combination.  I wanted the beer starting off with Summit, which has quickly jumped into on of my favorites for bittering these styles.  For the aroma/dry hops I used Citra, Centennial and Simcoe generously throughout. 

Aroma:   Sweet toffee with a pine bitterness.  Smaller than expected on the nose.  I really had to look for the aroma hops.Which was surprising for the amount of dry hops used.

Appearance:  Glorious burnt amber color.  Strikingly clear.  Full white to light tan pillowy head.  The lacing stays with the glass during the tasting.  Beautiful stream of carbonation bubbles coming up from the bottom of the glass for a good 3-4 minutes. 

Flavor:  A nice mix of malty and rye starting off.  Followed by a very clean bittering.  The forest/pine side of the hops really come through.  I am not getting much citra or tropical notes.  The simcoe hops are really playing well with the rye in this beer.  No off flavors, very clean ferment.

Mouthfeel: Good carbonation levels.  On the thin side, which is not what I expected mouthfeel wise.  (Mashed at 151)

Overall Impression:  Solid beer.  Maybe the best Red IPA that I've brewed.  Although, I really need to bump the dry hopping.  I really wanted to smell the aroma hops on this beer which didn't come through as expected.

Brewing Timeline/Notes:  Brewed on Black Friday and fermented at 63 degrees.  The beer was warmed to 71 over the week.  For some reason it stalled out at 1.018.  So I racked to the keg and let it sit at room temp for 2 weeks.  It dropped down to 1.013. 

Red Ryder
American IPA
Type: All Grain Date: 29 Nov 2013
Batch Size (fermenter): 6.00 gal Brewer: Chris Lewis
Boil Size: 6.86 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
End of Boil Volume 6.24 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 75.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.9 %
2 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2 17.7 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 3 3.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 3.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 3.5 %
1.6 oz Carafa III (525.0 SRM) Grain 6 0.7 %
0.70 oz Summit [17.00 %] - Boil 60.0 min Hop 7 36.4 IBUs
0.50 oz Summit [17.00 %] - Boil 20.0 min Hop 8 15.8 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 oz Centennial [10.00 %] - Steep/Whirlpool 5.0 min Hop 11 1.5 IBUs
0.50 oz Centennial [10.00 %] - Steep/Whirlpool 0.0 min Hop 12 0.0 IBUs
0.50 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 min Hop 13 0.0 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [35.49 ml] Yeast 14 -
1.20 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -
0.60 oz Centennial [10.00 %] - Dry Hop 6.0 Days Hop 16 0.0 IBUs
0.60 oz Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 17 0.0 IBUs
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
0.50 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
Beer Profile
Est Original Gravity: 1.061 SG Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 % Actual Alcohol by Vol: 6.3 %
Bitterness: 53.7 IBUs Calories: 204.6 kcal/12oz
Est Color: 15.1 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14 lbs 1.6 oz
Sparge Water: 4.14 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.63 qt of water at 162.5 F 151.0 F 45 min
Sparge Step: Batch sparge with 4 steps (Drain mash tun , 1.38gal, 1.38gal, 1.38gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 11.69 PSI Carbonation Used: Keg with 11.69 PSI
Keg/Bottling Temperature: 41.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F
Fermentation Notes
Primary Fermentation:  63 degrees for 4 days, raising to 71 over 10 days
Created with BeerSmith


  1. Are you planning to increase the amount of hops for dry-hopping or are you going to tweak the timing of when you add the hops?

    1. I think I would add the hops sooner than later. I added them around 3/6 days. I would do 2 and 7 days. I also let this sit a little long (cold) as I was trying to finish the keg in front of it.

      Let me know your thoughts if you brew this. Enjoy!


Thanks for Commenting, Prost!