American Ales Leaf Peeper's Imperial Red

Discussion in 'Homebrew Recipes' started by telejunkie, Sep 29, 2014.

Thread Status:
Not open for further replies.
  1. telejunkie

    telejunkie Initiate (0) Sep 14, 2007 Vermont

    American Imperial Red Ale
    (All-Grain) 11 gallons into fermenter; 10 gallons in kegs
    OG = 1.070 FG = 1.015
    IBU = ~82 (Tinseth), SRM ~13, ABV ~7.6%
    (78% efficiency)

    21.5# (79%) Rahr 2-row malt
    4# (15%) Weyermann dark munich malt
    1.5# (5.5%) Simpsons dark crystal malt
    4oz. (.9%) roasted barley

    50 ibus Bravo - 60 min boil
    Flameout additions of 2 parts Chinook:1 part Centennial:1 part Columbus (whirlpool for 20 min, 10 min spin down) (6 oz total in 11 gal)
    Dry hop addition of 2 parts Chinook:1 part Centennial:1 part Columbus (8 oz total in 11 gal)

    Wyeast 1272 (Anchor's strain) pitched with a 2L starter
    (i didn't make this addition last brew, but now would add 2 tsp. gypsum)

    mashed at 154F, boiled for 60 mins. Fermented in low 60s

    This year, plan on trying Red X as a portion to replace Munich malt and some of the 2-row and adding some flaked oats.
     
    Gsulliv2, sjverla and FeDUBBELFIST like this.
Thread Status:
Not open for further replies.