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Old 01-22-2012, 04:57 PM   #1
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Default Partial - Colorado Imperial Red Rye

Recipe Type: All Grain
Yeast: S-04
Yeast Starter: Hydration
Additional Yeast or Yeast Starter: 2x packets
Batch Size (Gallons): 5
Original Gravity: 1.082
Final Gravity: 1.010
IBU: 80
Boiling Time (Minutes): 60
Color: 20 SRM
Primary Fermentation (# of Days & Temp): 21 days at 62
Tasting Notes: Earthy hop bitter at first, yields to nutty spice rye with a touch of malty sweet

% LB OZ MALT OR FERMENTABLE

31% 4 0 Amber Dry Extract
31% 4 0 American Two-row Pale
15% 2 0 Rye, Flaked
8% 1 0 Rye Malt
8% 1 0 Munich Malt
4% 0 8 Crystal Malt -120L
4% 0 8 Special B Malt

Hops:
2 oz. Columbus @ 60 min

Yeast nutrient and irsh moss @ 10 min

Mash grains at 152 for 60 minutes, I use the BIAB in a 5 gallon pot where I get close to a 4 gallon boil. Bring to a boil and add DME and hop addition. Near the end, add yeast nutrient and Irish moss. Prepare 1 cup of sterile water @ 75 degrees and add two packets of S-04 to hydrate. Cool wort and pitch @ 68 degrees.

This is based on the most popular Red Rye recipe here, Red Rye Ale - Home Brew Forums I thought an imperial version was different enough to justify a new thread.

I also wanted to make it "Colorado" by the use of Colorado 2-row.
Colorado Base Grain, from Alamosa, has a bit of a nuttier flavor than Briess or Rahr.

In order to keep the fruity flavors out, I used two packets of dry yeast and kept the fermentation temps low, 62-64 degrees. That said, there was vigorous fermentation that began six hours after pitching. The recipe calculator I used showed an estimated FG of 1.022; I think the low mash temp and double pitch gave much higher attenuation. That said, it does not have a dry mouthfeel at all.

It is a big beer at 9.6% ABV and 80 IBUs. I could not detect an alcohol flavor at all, however.

The tasting notes are based on sample just before bottling. I will repost once it is fully carbed and a bit more mature.

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Old 01-22-2012, 05:16 PM   #2
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Full disclosure, as I was going thru the cupboard to find the DME to use as primer for bottling this, I found a packet of dark char oak cubes, and thought "Bourbon Barrel Imperial Red Rye" would be simply awesome. So, I am going to hold off bottling until I consider secondary on Wild Turkey soaked oak, and will edit the OP if so....
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Old 02-01-2012, 11:46 AM   #3
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Split half of this into bottles a week ago, half on oak soaked in Red Stag to give a bit of cherry flavor. Cherry Red Oaked Rye. Will try a bottle of the first half in a couple of days.

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Old 02-02-2012, 03:02 AM   #4
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Interested to see how this turns out. Keep the updates coming.

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Old 02-04-2012, 02:10 PM   #5
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have a bottle in the fridge, will pour and post later today

edit: Took a gravity sample of the Red Stag oaked version, hoooly sheet, it is so good, down to 1.008 or 6, nice cherry bourbon smoke that blends perfectly with the rye. This is the one I am going to enter into the AHA national competition this year !

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Old 02-21-2012, 09:05 PM   #6
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How did the 'normal' bottle turn out? I might want to make this very soon. Also, where can I get Alamosa 2-row?

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Old 02-22-2012, 12:22 AM   #7
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Quote:
Originally Posted by Kaleco View Post
How did the 'normal' bottle turn out? I might want to make this very soon. Also, where can I get Alamosa 2-row?
The normal batch is now down to one bottle, it is a very good - no, great - red rye. It will be on my list to brew again, once the pipeline is reduced somewhat. If you are thinking of doing a red rye with an imperial boost, this one will not disappoint. I kick myself for not bottling in 12oz browns so I can enter it in competition.

As for the Colorado 2-row, I got mine at the Brew Hut, next to Dry Dock Brewing. I am not sure where else it is available.
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Old 02-22-2012, 05:02 PM   #8
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I'll probably head out to the Brew Hut this Saturday for ingredients to make this. SWMBO and I had been planning on making an imperial red and we both love rye beers. Glad I stumbled upon your recipe.

Do you think two packets of yeast are neccessary with the yeast nutrient and rehydration prior to pitching? I would like to get the FG low like yours and I can keep the temperature in the same region, but yeast isn't cheap.

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Old 02-25-2012, 01:01 PM   #9
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This yeast has a high alcohol tolerance, but a brew pushing 10% should have either a large starter or two dry packages, in my opinion. There is just a lot of sugars to eat through in an increasingly hostile environment. When you compare the cost of two packets vs. a vial or smack pack plus starter, I think you are still saving money. I look forward to hearing how yours comes out!
John

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Old 02-27-2012, 07:36 PM   #10
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Brewed it up on Saturday. Measured gravity was 1.080, but I believe it was pretty warm when I measured, so it could be 81 or 82.

I do have to ask how you manage the 9 lb BIAB method. That was my first experience with that amount of grains in a bag and after mashing I am sure an extra 16 lb of water was absorbed in there. So hard to lift and squeeze that out .

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