Imperial Red

[Quese5784]

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Basic Information
Batch Name: Imperial Red
Brewed By: Jesse Mayes
Style: American Amber Ale
Batch Size: 5.00 gal
Boil Time: 60 min
Initial Boil Volume: 10.9 gal
Mash Method: All Grain
Brew Date: 11/7/13
My Rating: 0/10

Typical Style Characteristics
Style: American Amber Ale
O.G. 1.045 - 1.060
F.G. 1.010 - 1.015
ABV 4.5 - 6.2
IBU 25 - 40
SRM 10 - 17°L
Color

Calculated & Measured Statistics
Calculated O.G. 1.082 (72% Efficiency)
Calculated F.G. 1.021 (75% Yeast Attenuation)
Measured O.G. 0.000 (0% Actual Efficiency)
Measured F.G. 0.000 (0% Actual Attenuation)
ABV 8.7%
IBU 54.6
SRM 13.3°L
Color

Malt Bill
Malt Name Weight PPG SRM Type
2-Row Malt - 2.0°L 13.00 lbs 1.038 2.00 Mashed Grain
Caramel/Crystal Malt - 80L 1.00 lbs 1.034 80.00 Mashed Grain
Munich Malt - 10L 1.00 lbs 1.035 10.00 Mashed Grain
CaraRed - 20°L 0.25 lbs 1.035 20.00 Mashed Grain

Mash Rest Profile
Rest Temperature Time Type Details
Batch Sparge with 1 batches of 15.47 qts water at 170°F

Hop Bill
Hop Name Time Added Weight AA% Type
Columbus 60 min 1.00 oz 13.5% Pellet Hop
Amarillo 10 min 0.50 oz 8.5% Pellet Hop
Cascade (U.S.) 10 min 1.00 oz 5.8% Pellet Hop
Falconer's Flight 10 min 1.00 oz 11.0% Pellet Hop
Falconer's Flight 0 min 0.50 oz 11.0% Pellet Hop
Amarillo 0 min 1.00 oz 8.5% Leaf Hop
Falconer's Flight (dry hop) 7 days 1.00 oz 11.0% Pellet Hop
Amarillo (dry hop) 7 days 1.00 oz 8.5% Pellet Hop

Yeast Details
Yeast Strand Quantity Attenuation Flocculation
WY1450 Wyeast Denny's Favorite 50 75 Low

Dates
11/7/13 Brew Date

Notes

Exported from Fermenticus Brew Log v2.03, 11/21/13


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[motorneuron]

If you actually wind up at an FG of 1.021--which I think is a pretty reasonable estimate, given 1450 and 1.082 OG--I think this will be basically like an American barleywine. (In fact I'm not immediately sure what the difference would be between an American BW and an imperial amber.) That said, if you want something a bit less sweet, I would either drop the OG a bit, use some sugar in place of the base malt, or use a different yeast strain that is likely to be more attenuative.

As I imagine what I'd want in an imperial amber, I think I'd want something with a pronounced maltiness. I'm not sure that a little carared and a little Munich, along with C80, will do that. I think I would aim for something that uses a lot more Vienna and/or Munich--almost like a hoppy Oktoberfest. I think I'd also layer the crystal malts a bit more, and probably turn to something a bit lighter--say, 1/2 a pound each of C40 and C60, to get a caramel note.

But hey, this is your baby. I think it will make a tasty beer. I think the hop schedule is great. So do what feels right!