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.