Give me back my sled IPRED

[tinytowers]

BTW, I know a "Pale Red" is a contradiction but it had a nice ring to it.

Anyways...

Brewing this tomorrow. Looking for a vibrant red color that's toasty and slightly sweet. Hoping to get a spice/pine/dank citrus punch from the Magnum/Mosaic/Chinook combo with the gentle caress of Glacier on the dry hop. Going with S-04 to add spiciness and fruity/mineral complexity -- love that yeast.

Any thoughts?


Batch Size 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.064 SG
Estimated Color: 19.2 SRM
Estimated IBU: 117.7 IBUs

Ingredients:
------------

18 lbs Pale Malt (2 Row) - 72.0 %
4 lbs Munich Malt - 10L - 16.0 %
1 lbs 8.0 oz Caramunich Malt - 6.0 %
1 lbs Caramel/Crystal Malt -120L - 4.0 %
8.0 oz Chocolate Malt - 2.0 %
1.00 oz Chinook - FWH
2.00 oz Magnum - 60.0 min.
1.00 oz Chinook - 20.0 min
1.00 oz Magnum - 20.0 min
1.00 oz Mosaic - 20.0 min
2.00 oz Mosaic - 10.0 min
1.00 oz Chinook - FO
1.00 oz Magnum - FO
1.00 oz Mosaic - FO
4.00 oz Glacier - Dry Hop 5 days

 

[tinytowers]

.

 

[Calichusetts]

117 IBUs?

Maybe 1 oz of magnum at the 60 mark...or just skip it all together and beef up the late additions. I LOVES me some munich malt though!

 

[tinytowers]

I should mention that I use a hop spider, so hop efficiency is a bit lower than if I were to just throw them in the pot.

With a somewhat hefty malt bill, I don't get nearly enough bittering value with 1oz or even 2oz at FWH/60 for that matter -- personal preference, really.

It turned out more brown than red, but it's always darker before fermentation begins. Im expecting a deep ruby color when it hits the bottle.

Fermenting now at a cool 60 degrees.

 

[tinytowers]

Anyone else brew West Coast Winters this season?