Red Dingo Red IPA

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation

EXPECTED BREW FIGURES

OG: 1.070

FG: 1.020

IBU: Approx. 60

ABV: 6%

Volume: 20L

INGREDIENTS

• 4.5kg Bairds Maris Otter

• 1kg Weyermann Melanoiden Malt

• 500g Bairds Caramalt

• 400g Bairds Pale Crystal

• 200g Bairds Dark Crystal

• 50g Dingemans Special B Malt

• 20g of Pacific Jade at 60 minutes

• 30g Galaxy at 10 minutes

• 60g Galaxy at 0 minutes

• 100g Galaxy dry hop

METHOD

• Mash at 67 degrees C for 60 minutes with 21.5 L of water. Mash out at 75 degrees C for 10 mins after the 60 minute mash.

• Sparge at 75 degrees C and then boil for 90 mins

• After 30 minutes add 20g of Pacific Jade to the boil

• After 75 minutes add 1 teaspoon of irish moss

• After 80 minutes add 30g of Galaxy hops

• After 90 minutes turn off the heat and add 60g of Galaxy hops to the whirl pool

• Cool rapidly and transfer to your sanitised fermenter

• When the wort is between 20-23 degrees C add 2 packets of Mangrove Jack’s M79 Burton Union Ale Yeast and ferment at 19 degrees C for 7 days.

• After 7 days add 100g worth of Galaxy hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don’t want as much hop mess).

• Leave dry hops in for 5 days.

• Transfer beer into another fermenter and transfer into a fridge or somewhere cool for 5 days for it to naturally clear (adding finings is optional)

• Keg or bottle as usual.