Red Dingo - Red IPA Recipe (all grain). Originally brewed for wort packs at Mike's organic brewery

Red Dingo – Red IPA (modified Wortpack recipe made at Mikes Organic Brewery)

Expected Brew Figures

OG 1.070

FG 1.020

IBU Approx. 60

ABV 6%

Volume 20L


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 @ 60mins

30g Galaxy @ 10mins

60g Galaxy @ 0mins

100g Galaxy dry hop


Mash at 67 degrees for 60mins. The amount of water you use to mash and sparge depends on the set up of your all grain system.

If you have the ability to “Mash out” on your system do so at 75 degrees for 10mins after the 60min mash.

Brewing 1000L of the Red Dingo at Mike's Organic Brewery



The Lauter to your boil kettle for 90mins

After 30mins add 20g of Pacific Jade to the boil

After 75mins add 1 teaspoon of irish moss

After 80mins add 60g of Galaxy hops

After 90mins 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 add 2 packets of Mangrove Jack’s M79 Burton Union Ale Yeast and ferment at 19 degrees 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.


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


Andrew Childs

The Beer Man

Mangrove Jack’s