First Recipe: Imperial Red Ale

Discussion in 'Homebrewing' started by butterblum, Jan 29, 2015.

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  1. butterblum

    butterblum Initiate (0) Jan 29, 2015 Ohio

    I just completed my first batch of homebrew; I made an IPA using a Brewer’s Best kit. Now that I have successfully completed it, I would like a bit more of a challenge.

    I am a college student, constantly on the move, so I don’t have room for a good setup (for all-grain), but I would like to create my own recipe. So I would like to make an Imperial Red Ale using extract. Here are the grains and hops I would like to try, as well as final goals:


    9.2% Alcohol

    92 IBU

    Medium to Dark Red

    Caramel Flavor, Citrus Aroma


    1.090 SG

    Base Malt (extract)

    Weyermann CaraRed (20°L)

    Briess Crystal 60°L

    Briess Crystal 120°L

    Briess Roasted Barley

    Cascade - Bittering

    Centennial – Bittering

    Amarillo - Bittering

    Amarillo – Aroma

    Amarillo – Dry Hop

    1056 American Ale Yeast


    I know how to do the math, I just have questions on proportions. How much grain should be used, how much extract should be used, and in what proportions (individual grains as well) for a typical red ale (imperial)? I have no idea what types of flavors these grains produce either. How much LME should be used and how much DME should be used? I would just like a medium red color, with lots of bitterness.

    Any recommendations/suggestions for this recipe?
     
    #1 butterblum, Jan 29, 2015
  2. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Welcome to the forum.

    What you've got down so far looks pretty solid. It's more a matter of what you're looking for in an Imp Red. Personlly, I like 3F's Brian Boru because it's really sweet and not muddled with hops. Most people would disagree with me that this would be the way to go on the style.

    Proportion is up to you and your taste. If you want something sweeter, you'd use more crystal. Something drier, you'd use less crystal and maybe even add some table sugar to the bill.

    I'm not familiar with carared, but that could take up a large percentage of the specialty malt. I'll look more into it. I'd personally use about a pound of crystal mostly 60 and some 120.

    Start with 2-3 of your C hops and save the Amarillo for aroma. A schedule of 90, 10, 5, KO with a hop stand is common for an IPA.

    Shoot for a medium red color. Go easy on the Roasted Barley. I always overdo it and I end up with a brown colored ale with my reds.
     
    #2 inchrisin, Jan 29, 2015
    minderbender likes this.
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