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Old 07-10-2008, 10:54 PM   #1
Eastside Brewer
Feb 2007
Posts: 328
Liked 3 Times on 3 Posts

I really want to try and make an imperial Red Ale for the fall or early winter. I have tried a few commercial beers like Lagunitas 13th Anniversary Ale and liked it alot. Anybody brew something like this? Recipes?


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Old 07-11-2008, 01:41 AM   #2
Maine Homebrewer
Registered User
May 2008
Posts: 39

I'm not sure about Imperial Red, but I've done a few batches lately that could be considered to be Reds.
My latest in secondary was as follows:
6# Pale
2# Munich
.5 # Crystal
1 oz Chocolate Malt

Mashed at 148 until it passed an iodine test.
Pulled out a third, brought it to a boil and mixed it back in before sparging (that step is the difference between 60% and 85% yield off my grain).
Sparged with 190 degree water (it cools down in the mash and over the 45 min or so it takes to wash the grain) until the runoff had minimal sweetness. Started the boil with 6.5 gallons.

1 oz Challenger 60 min
1 oz Kent Golding 10 min

Wyest London Ale yeast recycled from a previous batch.

Intial S.G. 1.038

With that gravity I'd hardly call it Imperial, but it's a good Red to enjoy when you want to drink on a hot day. Light and malty without being too heavy, hoppy or bitter, and of course a nice red color from the chocolate and crystal malts.

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Old 07-11-2008, 02:10 AM   #3
Professor Frink
Professor Frink's Avatar
Sep 2006
San Diego, CA
Posts: 3,085
Liked 19 Times on 16 Posts

This recipe worked out well for me:

You can bump up the grains and hops for a bigger beer.
Primary: Cherrywood Smoked Porter
60 Minute IPA
On tap:Amber Ale
Milk Stout


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Old 03-28-2012, 02:41 AM   #4
Feb 2012
San Diego, CA
Posts: 11

Any comments and suggestions on this recipe would be greatly appreciated. This is an Imperial Red that I came up with. Based off the northern brewer irish red kit, I added 1 lbs of grain to steep, 3.13 lbs of LME, a yeast nutrient, and 1 Lbs of candi sugar to get the higher alcohol. I also doubled the hops bill to compensate. What do you think?

1lb briess caramel 40l
.5lb dingemans caramel pils
.25lb briess special roast
.125lb dingemans buscuit
.125lb english choclate malt, all steeped at 155F for 20-30mins

9.13 lbs Gold malt syrup

1oz willamette, 60 mins
1oz goldings, 60mins, 30 mins
1oz centennials, 30 mins, 15 mins
1oz cascade, 10 mins, 5 mins
1lb candi sugar, 15 mins
yeast nutrient, 15 mins

OG 1.082 FG 1.021 14 SRM 42.3 IBU 8.1% abv

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