NEW Rare Breed Red IPA

Rare Breed Red IPA is a West Coast-style Red IPA double dry-hopped with Topaz and Amarillo. The malt bill uses amber malt, pale malt, and steeped Carapils to build a firm, slightly sweet amber-red body that supports rather than competes with the hops. Topaz brings earthy resin and spice. Amarillo softens it with citrus and floral character. The finish is clean and dry.

Red IPAs are a harder style to nail than a standard pale ale because the malt and hops need to balance without either dominating. This kit double dry-hops to ensure hop aroma comes through clearly while the amber malt adds the colour, body, and caramel sweetness that distinguishes a Red IPA from a standard West Coast pale ale.

Key advantages

• Double dry-hopped with Topaz and Amarillo for strong hop aroma
• Amber malt and Carapils combination for deep colour and full body
• West Coast finish — clean, dry, hop-forward
• More complex malt character than a standard pale ale kit

When it makes sense

• Works well if you want a more complex hop experience than a pale ale
• Good option when you want rich malt character alongside hop intensity
• Suits intermediate brewers comfortable with the dry hopping process

Brewing specs

• Style: Red IPA
• Volume: 21 litres (approx 53 stubbies)
• Hops: Topaz, Amarillo (double dry hop)
• Grain bill: Amber malt, pale malt, Carapils (steeped)
• Original gravity: 1.048 to 1.050
• Final gravity: 1.012 to 1.014
• Fermentation temp: 18 to 23 degrees C
• Difficulty: Intermediate
• Ready to drink: 5 to 6 weeks from brew day (includes dry hop time)

What's in the kit

• Amber malt extract — rich colour and caramel malt body
• Pale malt extract — fermentable base
• Carapils malt — steeped for head retention and body
• Topaz hop pellets — earthy resin and spice bitterness
• Amarillo hop pellets — citrus and floral aroma, dry hopped
• Yeast — ale fermentation
• Dextrose — boosts ABV and primes carbonation in the bottle

Tasting notes

• Aroma: Pine, earthy resin, and tropical citrus from the Topaz and Amarillo dry hop
• Appearance: Deep amber-red with a copper glow and a creamy off-white head
• Flavour: Toasty caramel malt up front, followed by bold hop bitterness with citrus and spice. Finishes clean and dry
• Mouthfeel: Full-bodied with a firm bitterness
• Finish: Dry and lingering

Hamish's tip

Add the dry hops on day 4 to 5 when primary fermentation has clearly slowed. Leave for 3 to 4 days, then bottle. Adding too early means CO2 from active fermentation blows off the aroma you are trying to capture. The Topaz and Amarillo combination is assertive — on your first brew, use two-thirds of the suggested dry hop amount and adjust from there.

Reviewed by the AHB Brewing Team — June 2026.