Border Red IPA
All Grain Recipe Kit
This recipe includes 6.175kg Grain, 250g Hops & 1 packet of yeast.
Additional items such as Whirlfloc, Yeast Nutrients & Water chemistry Adjustments can be purchased separately by clicking on their Link.
Brewfather Recipe Link: Border Red IPA Recipe
67.2% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Total Water: 33.98 L
Boil Volume: 29.04 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.056
Final Gravity: 1.008
IBU (Rager): 62
BU/GU: 1.1
Colour: 27 EBC
Malts (6.175 kg)
4 kg (64.8%) — Voyager Craft Malt ATLAS Latrobe — Grain — 3.7 EBC
1 kg (16.2%) — Weyermann Munich II — Grain — 22 EBC
700 g (11.3%) — Weyermann Carared — Grain — 45 EBC
300 g (4.9%) — Weyermann Melanoidin — Grain — 75 EBC
100 g (1.6%) — Weyermann Acidulated — Grain — 3.5 EBC
80 g (1.2%) — Weyermann Carafa Special III — Grain — 1400 EBC
Mash
Temperature — 65 °C — 60 min
Mash Out — 75 °C — 10 min
Hops (250 g)
20 g (38 IBU) — Columbus/Tomahawk/Zeus (CTZ) 13.9% — First Wort or 60 min
50 g (14 IBU) — simcoe 15.1% — Aroma — 25 min hopstand @ 85 °C
35 g (10 IBU) — Citra 16.2% — Aroma — 25 min hopstand @ 85 °C
65 g — Citra 16.2% — Dry Hop — 2 days
50 g — simcoe 15.1% — Dry Hop — 2 days
30 g — Columbus/Tomahawk/Zeus (CTZ) 13.9% — Dry Hop — 2 days
Miscs
0.5 items — WhirlFloc Tablet — Boil — 5 min
0.25 g — Servomyces — Primary
Yeast
1 pkg — Lallemand (LalBrew) House Ale 86%
Fermentation
Primary — 19 °C — 3 days
Primary — 20 °C — 1 days
Primary — 21 °C — 6 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ Mg2+ Na+ Cl- SO42- HCO3
57 7 19 36 136 26
