Recipe Supplied by: 
White Labs Brewing Co.
About this Recipe: 

When did caramel malt become such a polarizing malt? We still think it’s great when used properly in hoppy styles - like the Red India Pale Ale. Let’s be honest, this beer killed it in our tasting rooms. Awesome notes of pear, bread crust and lemongrass from a combination of malt, hops and yeast produced esters. Medium body from the crystal malts creates a drinkable backbone for hop aroma and flavor to shine through. *If you prefer high intensity hop aroma we’d suggest doubling the dry hopping amounts.


Yeast: WLP007 Dry English Ale Yeast

Original Gravity: 1.067

Final Gravity: 1.014

Estimated ABV: 7.0%

IBUs: 62

Grain (single infusion mash at 148°F):

63.5% Pale Malt - 2 Row (8lbs)

14.6% Crystal Malt 60L (1lbs 13oz)

14.6% Crystal Malt 120L (1lbs 13oz)

5.5% Amber Malt (11oz)

3.7% Roasted Wheat (3.7oz)        


2oz Simcoe (49 IBUs)

[60 minutes]

1oz Simcoe (8.8 IBUs)

[10 minutes]

1oz Mosaic (4.5 IBUs)

[5 minutes]

.5oz Mosaic (0 IBUs)

[0 minutes]

Dry Hop:

.5oz Mosaic (0 IBUs)

.5oz Simcoe (0 IBUs)