Double Mountain Brewing - IRA clone??? Anyone?

[Kbar]

Hey there. I find this IRA beer from Double Mountain Brewing in Hood Rive, OR to be a great beer. can not find a good clone. Only been on the market since 03-2007.

Does anyone have a good clone recipe, AG?

Their website says the following;

» INDIA RED ALE «
The “IRA”, as it’s known around here, marries a ruby red color and rich body with the hop flavors of an IPA. Our unique ale yeast strain adds a delicious layer of complexity. One of the first beers we made, and an enduring favorite.
Brewed with Gambrinus Organic Pilsner malt, imported crystal
malt, Simcoe and Brewers’ Gold hops. 6.8% ABV, 55 IBU

I am still a begginer at recipe formulation......need help. Thanks all!

[BYOHB]

Step one... email the brewer and see what they give you!

From your numbers.
12lb Pils
1-1/2lbs C40
3/4lb C120
Should give OG=1.064 and with 78% attenuation about 6.7abv, SRM=15

Maybe a tad bit of Roast Barley and less C120... is it sweet or dry on the finish?

Hops?
Simcoe up front and a blend of Simcoe and Brewers Gold at 10 min???
1oz Simcoe at 60 min + 1oz B.Gold and 1/2oz Simcoe at 10 min = 55IBU
Or maybe heavy amount of BGold up front and late add of Simcoe, depending on final flavor and aroma.
Maybe Dry hop or whirlpool hop at flame out?

My first thought was 1968 ESB yeast, but they mention a Wyeast Belgian yeast strain... maybe 1214 Belgian Ale... is it fruity at all?

You might check out the "Evil Twin" floating around here. It sounds like a good starting point.

Good Luck!

[Kbar]

Thanks BYOHB...good stuff.

I did email the brewer as his web email is on the webpage. No answer, that was 2 months ago.

The finish is sweet, color is fairly deep. C120 is a good call. I have wanted to email BYO and get the to do this in the replicator section. This beer is becoming very popular out here West, so the brewer may not be too giving with his recipe.

Thanks for your help!

[Waylit]

Dbl Mtn uses Wyeast 1762 for the IRA and Hop Lava. Both great beers!

[Kbar]

Thanks WayLit!

[mediumsk]

1762? not sure about that one

[Waylit]

We use the Rochford Belgian yeast strain for the bulk of our beers so we are doing a little Belgium character to our beers but obviously there is a huge NW influence with the great hops and the wonderful organic malts that we use.

Charlie told me Belgian Abbey II is the same yeast as the Rochford strain.

[mediumsk]

thats surprising. Im definitely going to have to go get another pint of this. I guess it makes sense though. ive fermented 1762 all the way out in the mid 60's a few times and that definitely gives you that boozy rochefort taste without the spicier esters, probably compliments all the darker crystal malt in the recipe.