HopRodGR
Well-Known Member
I'm looking for a bit of recipe feedback from anyone who has put together an Imperial Red Ale or IRA that they really liked. The beer I'm making is based on GABF Style Category 55 (Imperial Red Ale). For easy reference:
55. Imperial Red Ale
Imperial or Double Red Ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color and may exhibit a small amount of chill haze at cold temperatures. The style may use any variety of hops. Though the hop character is intense its balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.
-Original Gravity (ºPlato): 1.080-1.100 (19.3-23.7 ºPlato)
-Apparent Extract/Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
-Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)
-Bitterness (IBU): 55-85
-Color SRM (EBC): 10-15 (20-30 EBC)
I'm comfortable with my hopping schedule (10oz in 5 gallons, mostly late, 81 IBU's) but am trying to dial in a malt bill that I like. Mostly, trying to dial in the right amount of crystal malt to use. I rarely like to exceed 10% in my ales, but beers like Pizza Port Shark Bite Red get rave reviews, and that has close to 20% crystal in it (though not technically an Imperial Red). Anyone have experience making one of these?
Target OG = 1.084
Target FG = 1.020
Target ABV = 9.0%
Anticipated Color = 17.7 SRM
Yeast = Safale US-05
35% - Maris Otter (3.0L)
35% - American 2-Row (1.8L)
12.5% - Weyermann Light Munich (7L)
10% - British 50/60 Medium Crystal (55L)
6.25% - Red Wheat Malt (2.5L)
1.25% - Weyermann CaraAroma (150L)
55. Imperial Red Ale
Imperial or Double Red Ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color and may exhibit a small amount of chill haze at cold temperatures. The style may use any variety of hops. Though the hop character is intense its balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.
-Original Gravity (ºPlato): 1.080-1.100 (19.3-23.7 ºPlato)
-Apparent Extract/Final Gravity (ºPlato): 1.020-1.028 (5-7 ºPlato)
-Alcohol by Weight (Volume): 6.3-8.4% (7.9-10.5%)
-Bitterness (IBU): 55-85
-Color SRM (EBC): 10-15 (20-30 EBC)
I'm comfortable with my hopping schedule (10oz in 5 gallons, mostly late, 81 IBU's) but am trying to dial in a malt bill that I like. Mostly, trying to dial in the right amount of crystal malt to use. I rarely like to exceed 10% in my ales, but beers like Pizza Port Shark Bite Red get rave reviews, and that has close to 20% crystal in it (though not technically an Imperial Red). Anyone have experience making one of these?
Target OG = 1.084
Target FG = 1.020
Target ABV = 9.0%
Anticipated Color = 17.7 SRM
Yeast = Safale US-05
35% - Maris Otter (3.0L)
35% - American 2-Row (1.8L)
12.5% - Weyermann Light Munich (7L)
10% - British 50/60 Medium Crystal (55L)
6.25% - Red Wheat Malt (2.5L)
1.25% - Weyermann CaraAroma (150L)