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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Imperial Red recipe
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Old 12-07-2010, 04:50 PM   #1
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Default Imperial Red recipe

I am designing an all-grain beer kit to give my brother-in-law for Christmas. I am thinking an Imperial Red Ale will be good and so I have pulled together the following as a potential recipe. Before I start grinding grains I thought I would get whatever input I can from all of you.

The name of the beer in the Irish name for the original Irish Republican Army, IRA, Imperial Red Ale.

O'glaigh na hE'ireann (Imperial Red Ale)
14-C Imperial IPA



Size: 10.0 gal
Efficiency: 78.0%
Attenuation: 78.0%
Calories: 301.28 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.070 - 1.090)
|========================#=======|
Terminal Gravity: 1.020 (1.010 - 1.020)
|=======================#========|
Color: 20.77 (8.0 - 15.0)
|================================|
Alcohol: 9.31% (7.5% - 10.0%)
|===================#============|
Bitterness: 96.2 (60.0 - 120.0)
|=================#==============|

Ingredients:
25.0 lb Standard 2-Row
3.0 lb White Table Sugar (Sucrose)
8.0 oz Crystal 45
8.0 oz Crystal 120
12.0 oz Pale Chocolate
8.0 oz Carafa Special® TYPE II
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 60.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 40.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 20.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 10.0 min
50.0 g Tomahawk Hop (15.0%) - steeped after boil
3.0 ea WYeast 1056 American Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 1524 m

00:03:00 Mash In - Liquor: 8.52 gal; Strike: 163.05 °F; Target: 148.0 °F
00:48:00 Saccrification Rest - Rest: 45.0 min; Final: 148.0 °F
01:28:00 Fly Sparge - Sparge Volume: 13.62 gal; Sparge Temperature: 168.0 °F; Runoff: 13.67 gal

Results generated by BeerTools Pro 1.5.1

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Old 12-07-2010, 07:44 PM   #2
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Is it really that bad, or is everyone just speechless at its awesomeness?!!

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Old 12-07-2010, 08:31 PM   #3
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I've never done all-grain, but it sure sounds delicious! I'm curious which grains give the deep red color to red ales?

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Old 12-07-2010, 08:45 PM   #4
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Apparently we're all speechless. Maybe it's because you've decided to step out of the realm of RISs. This kinda looks like a super big version of Smithwick's, complete with extra hoppy goodness (yum). It could be good, but it also looks like it might be a bit dry for how big it is. I might be in the minority, but when I get a hankering for a red ale, it's usually for a mildly hopped, malt forward beer. Were I brewing it, I might replace half that sugar, and maybe a bit of the base malt, with some vienna and extra crystal, especially considering how hoppy it will be.

Now, if what you're looking for is more like a red tinged IIPA, with a bit of extra crystal sweetness, you're probably doing well. The good part is, it gets you a simpler grainbill as is, and it's not as expensive to put together. The color could be good, or it could be a bit dark, depending upon length and intensity of boil. I usually find a 16-17 on the software scale gets a good redish color. Your friend's boil may differ, though. Good luck!
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Old 12-07-2010, 08:45 PM   #5
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the chocolate and the carafa, small amounts of roast grain can give nice ruby tones.

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Old 12-07-2010, 08:58 PM   #6
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Thanks for the thought. I am going for the slightly sweeter Red IIPA. I think they are calling them San Diego Reds. I make my IIPAs really dry, expecting the sweetness coming from the alcohol to balance some of that dryness out. I was wondering about the color. I don't know what Nick's Keggle will do. This would definitely be too dark in my kettle. So maybe the thing to do is back off a few degrees and let it go at that. I had toyed with raising the mash temp up a few degrees, but there again I do not know how close my brother-in-law will come to the temperature and I want him to get in the "low" range.

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Old 12-07-2010, 09:30 PM   #7
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If you do indeed want it a bit sweeter, I'd change things up a smidge. I've gone as high as 1.5lbs crystal in a 5 gallon, 1050 OG batch and not had it come out too sweet. Sweetness and body, yes, balanced by .6 IBU:GU for a medium malty-sweet taste. You have much more base malt, yes, but also more hops, too. Here's what I'd suggest, though I'm hardly the expert:

-Up the c45 to 1lb
-Drop the Pale chocolate to .5lb, or maybe less, to compensate and color correct.
-Add maybe 3lbs of Vienna or Munich, subbing for some sugar and some general base malt.
-Raise mash temp to 150, unless you think your friend is really going to overshoot by a lot. It may also be safer during a 45 minute mash, especially if a starch conversion test is not done.
-Dry yeast may make for an easier-to-gift present. Nothing to be refrigerated. Plus, US-05 is cheaper, so, why not?

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Old 12-07-2010, 09:51 PM   #8
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I like the Vienna idea for sweetness and color. I plan on letting him worry about the yeast. Last time I did this he didn't brew the beer for a few months and the yeast ended up being a waste of money.

Here is an adapted recipe. I have dropped the sugar in exchange for the Vienna malt and kept the mash temp where it was. I have increased the mash to 60 minutes (were it should have been already). I also dropped the Pale Chocolate just a bit. I didn't change the crystals, but expect to get some additional character from the Vienna.

O'glaigh na hE'ireann (Imperial Red Ale)
14-C Imperial IPA



Size: 10.0 gal
Efficiency: 78.0%
Attenuation: 78.0%
Calories: 298.58 kcal per 12.0 fl oz

Original Gravity: 1.089 (1.070 - 1.090)
|=======================#========|
Terminal Gravity: 1.020 (1.010 - 1.020)
|=======================#========|
Color: 20.01 (8.0 - 15.0)
|================================|
Alcohol: 9.23% (7.5% - 10.0%)
|===================#============|
Bitterness: 96.2 (60.0 - 120.0)
|=================#==============|

Ingredients:
25.0 lb Standard 2-Row
5.0 lb German Vienna
8.0 oz Crystal 45
8.0 oz Crystal 120
8.0 oz Pale Chocolate
8.0 oz Carafa Special® TYPE II
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 60.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 40.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 20.0 min
35.0 g Tomahawk Hop (15.0%) - added during boil, boiled 10.0 min
50.0 g Tomahawk Hop (15.0%) - steeped after boil
3.0 ea WYeast 1056 American Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 1524 m

00:03:00 Mash In - Liquor: 10.0 gal; Strike: 163.05 °F; Target: 148.0 °F
01:03:00 Saccrification Rest - Rest: 60.0 min; Final: 148.0 °F
01:43:00 Fly Sparge - Sparge Volume: 16.0 gal; Sparge Temperature: 168.0 °F; Runoff: 16.06 gal

Results generated by BeerTools Pro 1.5.1

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Old 12-07-2010, 10:17 PM   #9
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That looks like a great recipe! One minor question though: does your BIL also get 78% efficiency? I'm sure you can, but if you're worried about him hitting proper mash temps, maybe his conversion will be just average as well? I just didn't want you to overlook it.

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Old 12-07-2010, 10:23 PM   #10
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Whoa. That's serious stuff. I would have kept the sugar to help with attenuation (I think Arrogant Bastard when I think of this style too- San Diego Red Ale indeed, and I always admire it's drinkability), but as you're the RIS guru, you know these big beers better than I do. What about dry hopping, especially as this thing might lose some hop aroma during it's lengthier conditioning period? Even just an ounce or so would help give it that freshness.

If I were to go so far as to suggest a dry hop, Tomahawk might be good.

Seriously, this looks delicious.

Edit: OK, now I'm wondering about the pale chocolate. Might swapping it out for more of your crystal 45 help get that caramel/toffee/crystal malt presence more firmly in the beer? That's something I look for in a red ale, but it's your recipe. Just saw that GoldTuborg said the same thing, so +1 to him.

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