imperial red? first go at this recipe, let me know.

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eastendershomebrew

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hello everyone,
I am planning another big beer,. This time it is a recipe i conjured up for an Imperial Red Ale, here it is.:


Imperial Red Ale

Type: All Grain
Date: 3/28/2012
Batch Size: 5.00 gal
Brewer:
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (20 Gal) and Igloo/Gott Cooler (15 Gal)
Taste Rating(out of 50): i dont know Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 8.57 %
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.57 %
1.25 lb Vienna Malt (3.5 SRM) Grain 7.14 %
1.00 lb Carafoam (2.0 SRM) Grain 5.71 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.71 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.86 %
0.25 lb Wheat, Flaked (1.6 SRM) Grain 1.43 %
1.00 oz Cascade [5.50 %] (60 min) Hops 13.5 IBU
1.00 oz Centennial [10.00 %] (60 min) Hops 24.6 IBU
1.00 oz Centennial [10.00 %] (45 min) Hops 22.6 IBU
0.75 oz Cascade [5.50 %] (15 min) Hops 5.0 IBU
0.75 oz Cascade [5.50 %] (5 min) Hops 2.0 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.099 SG
Measured Original Gravity:
Est Final Gravity: 1.022 SG Measured Final Gravity:
Estimated Alcohol by Vol: 10.18 % Actual Alcohol by Vol:
Bitterness: 67.8 IBU Calories: 43 cal/pint
Est Color: 14.3 SRM Color: Color

i was thinking about a 90 minute mash @ 152 to give me a good balance of fermentables and residual sweetness, but i am open to suggestions, let me know. thanks.


Cheers,
doug
 
That looks really complicated and has an awful lot of crystal malt for a big beer, which is going to leave it pretty chewy. I would do something simple, like:

10 lbs. Two-Row
5 lbs. Munich
1 lb. 80L Crystal
1.5 lbs. Pale DME

That should give you an OG of 1.100 and color around 15 SRM. I've had good luck with the pale/munich/crystal 80L combo - nice and malty without being cloying and a beautiful red color.

Hops look okay, but I find 45 minute additions to be kind of pointless - you don't utilize enough for bittering and you boil long enough to drive off the flavor. I would move that addition back to 60 and maybe move the 15 minute addition to 5 to compensate, or just make it hoppier.

Mash temp should be good, but you might go as low as 150 if you want to hit your projected 78% attenuation.

My two cents.
 
your two cents are appreciated, i am new to recipe formulation so i need the help...I am going to maybe give this a shot. thanks alot,.
 
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