This beer pretty much falls into the dank red category. Red IPA I’d guess you’d call them these days. Good example would be Hop Head Red and Blazing World. Lots of hops in this puppy. I don’t know if anybody has used Cal Ale yeast recently but the last two times I have the fermentation has been very vigorous. I don’t remember it being so vigorous in the past. We’re talking blowing the airlock off the fermentor where I have to use a blow off tube.

6 gallons

Estimated OG: 1.068
Estimated FG: 1.015
Estimated Color: 13.6 SRM
Estimated IBU: 75.3 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.1%

Grain
15 lbs Pale Two Row (2.0 SRM) 86.1%
2 lb 2 oz Munich (9.0 SRM) 12.1%
5 oz Chocolate (350 SRM) 1.9%

Schedule
60 minute Boil
17.00 g Simcoe  [13.0%] – Mash hop 60 min 4.2 IBUs
28.00 g Columbus [15.0%] – Boil 60.0 min 41.8 IBUs
12.00 g Mosaic [13%] – Boil 60.0 min 14.1 IBUs
17.00 g Mosaic [13%] – Boil 30.0 min 15.2 IBUs
33.00 g Simcoe [13%] – Boil 0.0 min 0 IBUs
25.00 g Mosaic [13%] – Boil 0.0 min 0 IBUs
86.00 g Nelson Sauvin [12.0%] – Dry Hop 7 days
28.00 g Mosaic [13%] – Dry Hop 7 days
28.00 g Simcoe [13%] – Dry Hop 2 days

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water
Half Ventura water(high bicarbonates and sulfates)
5.00 g Calcium Chloride added to mash water
3.00 g Calcium Carbonate added to sparge water
Mash in 27 qt water 161F and let stabilize to 152F for 75 min
Batch Sparge 4.00 gallons 170F

Yeast
WLP 001 California Ale 2L starter