red ipa

[dreadskin69]

Anyone got a red IPA recipie aka siren? I want to add oats too but not sure weather to go porridge or malted oats... what do u guys think?

[LeeH]

In on this recipe!

How Red is a Red IPA?

[Cpt.Frederickson]

I did one a while back, really pleased with it;
viewtopic.php?f=24&t=65322

[seymour]

Many people consider Stone Arrogant Bastard a red IPA. It's believed to be 100% Munich Malt. There's no simpler method than that...

[Rookie]

Many people consider Stone Arrogant Bastard a red IPA. It's believed to be 100% Munich Malt. There's no simpler method than that...

Stone brewing put out a book not too long ago that included homebrew recipes for a bunch of their
beers. It's been a while since I read it; found it at the local library, but I'm pretty sure there is more to A B than munich malt.

[seymour]

Many people consider Stone Arrogant Bastard a red IPA. It's believed to be 100% Munich Malt. There's no simpler method than that...

Stone brewing put out a book not too long ago that included homebrew recipes for a bunch of their
beers. It's been a while since I read it; found it at the local library, but I'm pretty sure there is more to A B than munich malt.

They don't give a recipe for Arrogant Bastard in the book, they keep their flagship secret, which many people feel is an admission to it's simplicity. Former Stone brewers have said it's 100% Munich. In any case, tons of Munich = deep reddish amber and deep malty flavour against which you can balance tons of hops.

[Barley Water]

I'll spare you my rant about that beer however I'm surprised that it's all Munich malt, most of the homebrew recipes I've seen for the stuff have a lot of crystal malt in the grist. Incidentally, I much prefer the Double Bastard to the original but as in all things YMMV. I will say that Stone has possibly the best branding and advertising in the craft beer market. That "you're not worthy" stuff is extremely effective and of course they are making money hand over fist. It is my understanding that they are invading Europe and setting up an operation in Germany. I will be watching that with interest as I have no idea how the Germans will take to American style ales. One thing you can say for sure about Stone beers, there is absolutely nothing subtle going on there. Like the advertising; it's all "in your face" bigtime.

[Hanglow]

It's worked for brewdog too whose advertising copy is even more cringe inducing.

Even if german drinkers don't take to Stone in any great numbers, the scandinavian countries, Italy and the UK will lap up their beers.

[Rookie]

Many people consider Stone Arrogant Bastard a red IPA. It's believed to be 100% Munich Malt. There's no simpler method than that...

Stone brewing put out a book not too long ago that included homebrew recipes for a bunch of their
beers. It's been a while since I read it; found it at the local library, but I'm pretty sure there is more to A B than munich malt.

They don't give a recipe for Arrogant Bastard in the book, they keep their flagship secret, which many people feel is an admission to it's simplicity. Former Stone brewers have said it's 100% Munich. In any case, tons of Munich = deep reddish amber and deep malty flavour against which you can balance tons of hops.

I'll have to look at the book again next time I'm at the library. It wouldn't be the first thing I ever misremembered.

[seymour]

...I'll have to look at the book again next time I'm at the library...

When you do, copy down the recipe for Stone Lee's Mild, it's so damn good. As far as I know, they only brewed it once, and even though it won an important contest, they haven't put it into production due to perceived low demand. I'd buy it every time I went shopping, if I could.

Sorry, OP, I keep taking this away from your Red IPA question.

I don't know the recipe for Siren Liquid Mistress Red IPA. They've said it's a "huge complex grainbill" but I'm pretty sure that one doesn't contain oats.

There are a million ways to get red hue into your beer, so it really comes down to what sorta flavours you're aiming for.

I'm really pleased with this tasty recent grainbill, which came out a deep reddish amber as you can see:

GRAINBILL
85% = 10.2 lbs = 4.63 kg, UK Pale Malt
6% = .72 lb = 327 g, Muntons CaraMalt
5% = .6 lb = 272 g, Rye Malt
3% = .36 lb = 163 g, Crisp Pale Chocolate Malt
1% = .12 lb = 54 g, Torrified Wheat
+ Rice Hulls to prevent stuck sparge, and a pinch of Calcium Carbonate (chalk)

[Rookie]

...I'll have to look at the book again next time I'm at the library...

When you do, copy down the recipe for Stone Lee's Mild, it's so damn good. As far as I know, they only brewed it once,

Someone had it checked out the last time I was at the library and it might be awhile depending on how many holds are on it. It's pretty popular, I haven't seen it on the shelf since I returned it.

[edonald774]

Someone on the other forum emailed Siren and got this reply.

"The beer is hopped with Amarillo and Centennial and all hops going in during the last 20 mins (no bittering hops) then a big dry hop of the same. The malts in the beer are Munich as base malt then Aromatic, Biscuit, Special B, Caramunich 3, Crystal Rye, and a tiny bit of Roast Barley to help with color. Starting gravity of about 14 and finish of about 3.5-4"

Not sure what the percentages might be for the grains though but guessing it's about 45ibu

[seymour]

That's unusually specific. Nice of them (and you) to share!

[edonald774]

I actually fancy brewing it if we could work out the percentages. It's a lovely beer

[Rookie]

...I'll have to look at the book again next time I'm at the library...

When you do, copy down the recipe for Stone Lee's Mild, it's so damn good. As far as I know, they only brewed it once, and even though it won an important contest, they haven't put it into production due to perceived low demand. I'd buy it every time I went shopping, if I could.

6 pounds, 10.1 ounces 2-row malt
9.8 ounces brown malt
3.2 ounces pale chocolate malt
.75 ounce Northern Brewer @ 8.5% for 60 minutes
WLP002

I forgot to write down the mash temperature, but I'd guess it to be around 154f.