Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
$3 USD
imperial red
Irish Red Ale • All Grain • 11 gal
imperial
December 20, 2010 am 10:58am
4.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 21 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.5 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Centennial - 6.0 AA% pellets; boiled 45 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Chinook - 11.4 AA% pellets; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Simcoe® - 12.2 AA% pellets; boiled 10 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
Mash at 152. 45 min 1oz centennial 1oz chinook 10 min 1oz centennial 1oz simcoe 19g nugget 0 min 1 oz centennial 1 oz chinook 1 oz simcoe dry 3 oz centennial 2 oz simcoe
Style (BJCP)
Category: 9 - Scottish and Irish Ale
Subcategory: D - Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.014 | |
| Color: | 16.0 SRM | 9 - 18 | |
| Alcohol: | 7.0% ABV | 4% - 6% | |
| Bitterness: | 39.6 IBU | 17 - 28 | |
Discussion
The intent
2010-12-20 12:53pm
The intent of this beer is to have strong, rich, flavorfull americanized red ale. It is designed to be of medium body, with a strong hop presence in the taste and aroma. The bitterness, while substantial, should support the malt and not dominate it, achieving a nice balance between malt and hops. Brewed 12/26/10. O.G. 1.070. Added 2oz pulverized pale chocolate malt to the second half of the batch sparge. Dry hopped 1/8/11. Kegged 1/16/11 with Gelatin fining (room temp beer). F.G. 1.017. Volume was a little low, probably because of the amount of dry hop.
As an imperial ...
2011-01-05 10:27am
... is this expected to be bottled conditioned for a lengthy period? Or, can the it be ready after a couple of weeks?
Conditioning
2011-01-06 11:46am
While brewed to a higher gravity than a standard Irish Red, with a 1.070 starting gravity it should not need any excessive conditioning period. A couple weeks in the keg should be fine. This beer will also be fined with gelatin, which should shorten the "ready" date even further.
Thanks
2011-01-06 12:34pm
Thanks for the feedback.
Pretty good
2011-02-10 10:16am
This made a nice imperial red. Could maybe bump up the base malt a little, to make it a little bigger. Bittering was firm, Caramel flavors great, could have been a little bit "redder", so maybe add an ounce or two of dark malt to the mash. Dry hop flavor was good, but not super strong, as I wanted. I ended up adding another 2 oz simcoe to the keg, which still did not do much for it.
A little muddy
2011-04-05 9:24am
The flavors, while good, might have ended up a little muddled. Next time, drop the munich, and maybe the special roast. Bump up the special B. Could also probably drop the oats. Maybe pale, special roast, and special b.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm