The last of the Three Dragon Ales. First was the Gold Dragon Gruit Ale, a uniquely beer flavoured with a variety of herbs like used in medieval brews. The second was the Black Dragon Gruit Stout, a dry stout brewed with molasses and wormwood.

Today’s brew is the final Dragon, a more traditional ale that I am trying to make as red as possible. Using a combination Munich and specialty malts, followed by dry hoping with Safflower, a herb known for imbuing intense red colour, I am hoping for this beer to come out as red as blood.

Red Dragon IPA

Grains/Adjuncts

• 4.0 lbs Munich Malt
• 3.0 lbs Pilsner Malt
• 0.5 lbs Melanoiden Malt
• 0.5 lbs CaraRed Malt
• 0.25lbs Crystal Malt (120L)

Hops/Herbs

• 1.0 oz Chinook @ 60 min
• 0.5 oz Cascade @ 45 min
• 0.5 oz Cascade @ 30 min
• 0.5 oz Falconer’s Flight @ 20
• 0.3 oz Safflower @ 10 min
• 0.5 oz Falconer’s Flight @ 5 min

Misc

• 1 tsp Yeast Nutrient @ Flame out
• 1/2 tsp Irish Moss @ 15 minutes (for clarity)
• Nottingham Yeast

Procedures

• Unconditioned malt, milled twice
• Brew-in-a-Bag
• Single Step Mash, ~150F-153F, 280 minutes, 4.5 gallons
• Sparge, 1.5 gallons, 170F
• 60 minute boil
• No Chill

Beer Profile

• Batch Size – 4.5 gallons
• Actual OG: 1.050 (Eff: 75%), Estimated FG: 1.01 (5.2% ABV)
• IBU – ~82