TANDEMBRYGGERIET BrewBlog > BrewBlogs > Imperial Red Ale [American Amber Ale]

Imperial Red Ale

Specifics

Style:

American Amber Ale — BJCP Style Information

Category:	American Ale
Number:	10B

Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).

Commercial Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber.

Brew Date:

March 1, 2013

Tap Date:

March 26, 2013

Yield:

39.6 liters

Color (EBC/SRM):

36/18.3

Bitterness (Calc):

118 IBU (Tinseth)

BU/GU:

1.84

Calories:

211 (12 ounces)

ABV:

7.4%

ABW:

5.7%

Batch No:	2013/6
OG:	1.064
OG (Plato):	15.67° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.93° P
App. Atten.:	83.7%
Real Atten.:	68.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

7.40 kilograms

Best Pale Ale Malz

56.9% of grist

3.40 kilograms

Best Heidelberger Malz

26.2% of grist

0.90 kilograms

Thomas Fawcett Amber Malt

Color (L):	55-70 °L
Info/Use:	Dry, mild coffee flavour, amber colour. Adjunct for bitters.

6.9% of grist

0.90 kilograms

Muntons Crystal Malt 150

Color (L):	56 °L
Info/Use:	Not provided.

6.9% of grist

0.30 kilograms

Braunbiere
Bockbiere
Amber Biere
dunkle Lagerbiere
Dark Ales, Stouts
Porters

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe

2.3% of grist

0.10 kilograms

Thomas Fawcett Roasted Barley

Color (L):	650-800 °L
Info/Use:	Sharp, dry, bitter flavour. Dark brown. Adjunct for bitters, milds & stouts.

0.8% of grist

13.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	39.6 litres
Evaporation Rate:	5.6 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	49.7 litres	39.6 litres (final boil volume) ÷ 0.96 (cooling) + 8.4 litres (boil evaporation)
Grain Amount:	13.0 kilograms
Grain Absorbtion:	23.1 litres
Total Water Needed:	76.5 litres	49.7 litres (runoff) + 23.1 litres (grain absorbtion) + 3.8 litres (equip. loss)
Mash Water Needed:	32.5 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	44 litres	76.5 litres (total water) – 32.5 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 15 minutes

Hops

100.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

14.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1450 AAUs

100.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

4.7% Pellets @ 40 minutes
Type: Bittering
Use: Boil

470 AAUs

50.00 grams

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

4.5% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil

225 AAUs

50.00 grams

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

11% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

550 AAUs

75.00 grams

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

11% Pellets
Type: Aroma
Use: Dry Hop

825 AAUs

375.00 grams

Total Hop Weight

3520 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	20–23°C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	24.5	Efficiency:	508.6%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe Wyeast 1056: gewaschener Slurry von Bier 2013/3 (Whiter Shade of Pale Ale) Maische Einmaischen @ 59 °C, 55 l 90 min @ 67 °C 15 min @ 78 °C Zielwerte: OG: 1.072; FG: 1.015 IBU: 52 SRM: 27 Brautag: 16:48 Eingemaischt -- Programmstart 17:06 PP, Rühren 17:30 PP, Rühren 17:52 PP, Rühren 18:15 PP, Rühren 18:58 Beginn 2. Rast 19:12 Ende 2. Rast 19:40 Mit 8 l Wasser gespült; Aufheizen zum Kochen 20:03 Pre-boil 54.17 l, SG: 1.059; Ausbeute: 80 % 20:22 Kocht 20:47 Bitterhopfen rein 21:08 "Geschmackshopfen" rein 21:33 Hefenahrung rein 21:36 Kühler rein 21:40 Aromahopfen rein 21:48 Kochen fertig -- Wasser marsch! 21:51 Aromahopfen rein (73 °C) xx:xx Opera abgestürzt 23:00 Würze abgefüllt und belüftet. OG: 1.064 12.03.2013: dry hopping 29.11.2013 Letztes Fass am Hahn -- infiziert. Riecht ähnlich wie das Kölsch, das auch infiziert ist -- 2 direkt nacheinander gebraute Biere. ???????????????

Hefe
Wyeast 1056: gewaschener Slurry von Bier 2013/3 (Whiter Shade of Pale Ale)

Maische
Einmaischen @ 59 °C, 55 l
90 min @ 67 °C
15 min @ 78 °C

Zielwerte:
OG: 1.072; FG: 1.015
IBU: 52
SRM: 27

Brautag:
16:48 Eingemaischt -- Programmstart

17:06 PP, Rühren

17:30 PP, Rühren

17:52 PP, Rühren

18:15 PP, Rühren

18:58 Beginn 2. Rast

19:12 Ende 2. Rast

19:40 Mit 8 l Wasser gespült; Aufheizen zum Kochen

20:03 Pre-boil 54.17 l, SG: 1.059; Ausbeute: 80 %

20:22 Kocht

20:47 Bitterhopfen rein

21:08 "Geschmackshopfen" rein

21:33 Hefenahrung rein

21:36 Kühler rein

21:40 Aromahopfen rein

21:48 Kochen fertig -- Wasser marsch!

21:51 Aromahopfen rein (73 °C)

xx:xx Opera abgestürzt

23:00 Würze abgefüllt und belüftet. OG: 1.064

12.03.2013: dry hopping

29.11.2013 Letztes Fass am Hahn -- infiziert. Riecht ähnlich wie das Kölsch,
das auch infiziert ist -- 2 direkt nacheinander gebraute Biere.
???????????????

Fermentation

Primary:

21 days @ 20° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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