Red Dingo – Red IPA (modified Wortpack recipe made at Mikes Organic Brewery)
Expected Brew Figures
IBU Approx. 60
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
The Beer Man