thehaze
Well-Known Member
Hello.
Although it's still summer outside, I am thinking of brewing a few beers for the colder season. One of these beers, would be an Imperial Red Ale with additions of of lactose, vanilla, cocoa and coffee beans. I want the vanilla and lactose to be noticeable and at the same time, to be pleasently combined with the flavours and aromas from the grain bill, yeast and hops. I want the cocoa and coffee to be in the background, just to add a bit of " je ne sais quoi ".
The " numbers " so far look as follows:
Grain bill: 73.5% Pale + 12.5% Munich I + 14% Crystal 40L + Crystal 120L (DRC) + Amber ( all from Simpsons ) + lactose towards end of boil + mash low and long
50 IBU / 8-8.5% ABV / SRM 13-15
OG somewhere around 1.080 with the FG between 1.013-1.018
Yeast: the fast, simple way would be to use US-05 ( dry and cheap ) or get some Imperial A31 Tartan or some other mild to medium estery yeast.
Hops: I am kind of hooked on AUS/NZ hops, like Ella, Topaz, Riwaka, Kohatu, seeing that I can order some of these from this years' crop.
I am planning on bottling this one and age a bit or as much as I can, before I drink all of it.
Do you think it would work or not? If you have some advice and experience you can and are willing to share, I would love to hear it.
Thank you for taking the time to read the thread.
Although it's still summer outside, I am thinking of brewing a few beers for the colder season. One of these beers, would be an Imperial Red Ale with additions of of lactose, vanilla, cocoa and coffee beans. I want the vanilla and lactose to be noticeable and at the same time, to be pleasently combined with the flavours and aromas from the grain bill, yeast and hops. I want the cocoa and coffee to be in the background, just to add a bit of " je ne sais quoi ".
The " numbers " so far look as follows:
Grain bill: 73.5% Pale + 12.5% Munich I + 14% Crystal 40L + Crystal 120L (DRC) + Amber ( all from Simpsons ) + lactose towards end of boil + mash low and long
50 IBU / 8-8.5% ABV / SRM 13-15
OG somewhere around 1.080 with the FG between 1.013-1.018
Yeast: the fast, simple way would be to use US-05 ( dry and cheap ) or get some Imperial A31 Tartan or some other mild to medium estery yeast.
Hops: I am kind of hooked on AUS/NZ hops, like Ella, Topaz, Riwaka, Kohatu, seeing that I can order some of these from this years' crop.
I am planning on bottling this one and age a bit or as much as I can, before I drink all of it.
Do you think it would work or not? If you have some advice and experience you can and are willing to share, I would love to hear it.
Thank you for taking the time to read the thread.
