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The RubE
The RubE 12/26/10
The RubE...I have been thinking about brewing an Imperial Red Ale for quite awhile and just never got around to it. The bold alcohol content, the assertive hop presence, the caramel and toasty notes setting the stage...mmm damn! These are almost always great beers. Not sure if I've ever had a bad one. So about two months or so ago I was in Salt Lake and had to stop by Epic Brewing to pick up some of their terrific beers when I saw that they had an Imperial Red in the cooler. Wish I would've picked a few more up but my tab was already approaching $80 and I am surely not well off.
A couple days later when I got the chance to crack it a big smile came across my face with just the initial aroma. I knew this was going to be good with the fruity citrusy hops intertwining with a caramel and light bready toasted malt aroma. The flavor was by no means a let down. I have to take my hat off to Kevin Crompton he made what is probably my favorite example of this under appreciated style.
As I had never brewed this style before (not sure why) I scoured the Epic website for clues on ingredients and specs. This is still in the fermenter so I'm not entirely sure of the outcome yet but hopefully it is half as good as there's. My intent was not to clone that particular beer but rather use it as a launch pad for my own recipe. I hope to have something very similar but with perhaps a bit more caramel character.
The RubE
Post Boil: 11.5 gals.
Pre Boil: 13.25 gals.
90 minute boil
Brewhouse efficiency: 78%
OG: 1.075
SRM: 12.3
IBU: 38.7
13.5 lbs. American 2 row
10 lbs. Marris Otter
.75 lbs. Crystal 80L
.5 lbs. Aromatic
.5 lbs Crystal 40L
.5 lbs. Carared
.5 lbs. Caravienne
.25 lbs. Roasted Barley
2.25 lbs. Table sugar
1.6 ozs. Columbus pellet hops 14.4% 60 minutes
1 oz. Amarillo whole hops 10.3% 10 minutes
1 oz. Cascade whole hops 7.1% 10 minutes
1 oz. Mt. Hood whole hops 6.5% 10 minutes
1 oz. Amarillo whole hops 10.3% 0 minutes
1 oz. Cascade whole hops 7.1% 0 minutes
2 ozs. Amarillo whole hops 8.5% Hop Back
2 ozs. Cascade whole hops 5.5% Hop Back
4 ozs. Centennial whole hops 10% Dry hop 7 days
1/2 tsp. Super moss 10 minutes
1 tsp. Yeast nutrient 10 minutes
2 pkgs. Wyeast 1056 in a 10L starter
Mash in at 152 for 60 minutes
Mash out at 167 for 5 minutes.
Ferment at 68 F
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