Hoppy Imperial Red
#1
Posted 12 October 2009 - 03:06 PM
#2
Posted 12 October 2009 - 08:02 PM
#3
Posted 12 October 2009 - 09:57 PM
Yeah I have to wait though, the 2" krausen after 2 hours after pitching makes me feel good about the over attenuation I was aiming for though. Hoping to get this around 16 points, I've gone lower from big beers before but really looking for the right attenuation in this one.Looks awesome, can't wait to hear how it turned out.
#4
Posted 15 October 2009 - 05:38 PM
#5
Posted 15 October 2009 - 05:58 PM
Usually leave it until it's done, the beer I brewed as a starter for this beer was in primary for 9 days. This being a bigger beer it may take a little longer.I used this Edinburgh yeast two or three times when i had it , seems like it make good beer. I beleive it had a nice crust of top yeast (solid top)when i checked this one out. I always had to clean it out , and then let it settle more. Maybe i wasn't patient enough at that time. How long do you leave in the primary on this yeast ?
#6
Posted 16 October 2009 - 12:21 PM
#7
Posted 16 October 2009 - 12:42 PM
#8
Posted 16 October 2009 - 01:04 PM
I have a metric assload of German Tettnanger.When I want hoppy, I go with FWH. I like the 2 oz of magnum alot. That is my favorite way to bitter up a beer. Get a couple more ounces of hops, (I like noble) and go with 2 ounces FWH. You will thank in 6-8 weeks. zymot
#9
Posted 16 October 2009 - 10:41 PM
Looks good I threw my recipe the day before I brewed it while at Cambridge Brewing took about a minute. I was really thinking an IIPA but felt like throwing in the RB, so I expect it to be more like a red, having some crystal 90 on hand helped though. BTW the 1028 has been kicking away hardcore even at the current 58 degrees, should be real clean.cavman, I'm brewing a hop-bursted red tomorrow. The recipe came from Jamil but it's supposed to be based on AleSmith's Evil Dead Red. I'm going off of memory but a 5 gallon recipe was something like: 12 lbs. MO 1 lb. 8L Munich 0.5 lb. 40L crystal 0.5 lb. melanoidin 0.5 lb. Victory 0.25 lb. 120L crystal 0.5 oz. Centennial - 20 min. 0.5 oz. Amarillo - 20 min. 1.0 oz. Centennial - 10 min. 1.0 oz. Amarillo - 10 min. 1.0 oz. Centennial - flameout 1.0 oz. Amarillo - flameout There's probably a mistake or two in there somewhere but it's close. The recipe calls for 1056 but I have a nice cake of 1028 that I plan to use instead. Also, I don't have any Centennial so I'm going to use Magnum. Really the only resemblance to an "official" red ale (BJCP-wise) is the color but it looks like an interesting beer.
#10
Posted 17 October 2009 - 04:11 AM
you work at cambridge brewing company? were you at the NH Brewfest a couple weeks back?Looks good I threw my recipe the day before I brewed it while at Cambridge Brewing took about a minute. I was really thinking an IIPA but felt like throwing in the RB, so I expect it to be more like a red, having some crystal 90 on hand helped though. BTW the 1028 has been kicking away hardcore even at the current 58 degrees, should be real clean.
#11
Posted 17 October 2009 - 08:36 AM
#12
Posted 17 October 2009 - 09:47 AM
To give credit where credit is due and to verify the pedigree of my suggestion. Using noble hops in bittering of an AIPA comes from the very popular JPA. CJ specifies Northern Brewer for his 60 minute bittering addition. Noble FWH plus mangum bittering is a way to pump up the bitterness of the JPA recipe. Keep your Amarillo & Cent hopburst as you like it and any hophead will sing your praises. 2 oz Tett would be how I would go. zymotI think I'm going to take Zymot's advice and move the first Magnum addition to 60 min. and use an ounce or two of Tett. for FWH.
#13
Posted 17 October 2009 - 10:38 AM
Hey, you'll never have to justify using noble hops in any beer as far as I'm concerned.To give credit where credit is due and to verify the pedigree of my suggestion. Using noble hops in bittering of an AIPA comes from the very popular JPA. CJ specifies Northern Brewer for his 60 minute bittering addition.
I have no Centennial and was going to sub Magnum instead but I think I've talked myself out of that. This is really not a super bitter beer but it has a lot of hopburst flavor. IBUs are only around 30. So here's what I'm thinking...feel free to talk me out of it if you think it's idiotic. 1 oz. Tett - FWH 1 oz. Ahtanum - 20 0.5 oz. Amarillo - 20 1 oz. Ahtanum - 10 1 oz. Amarillo - 10 1 oz. Amarillo - 0 1 oz. Tett - 0 That still ends up a lot more bitter than the source beer - around 50. If I throw the Magnums in there it's way out of range. So I'll save them for an IPA at some point.Noble FWH plus mangum bittering is a way to pump up the bitterness of the JPA recipe. Keep your Amarillo & Cent hopburst as you like it and any hophead will sing your praises. 2 oz Tett would be how I would go. zymot
#14
Posted 17 October 2009 - 04:15 PM
#15
Posted 17 October 2009 - 04:27 PM
No to both, but Will Meyers(CBC's Brewmaster) was one of the guys who talked me into brewing on my own about 7 years ago. He always had answers for me in my learning years and still does, so I make it a point to regularly stop by. The other brewers are all cool as well, and the free beers I get are always appreciated.you work at cambridge brewing company? were you at the NH Brewfest a couple weeks back?
#16
Posted 17 October 2009 - 07:27 PM
#17
Posted 17 October 2009 - 07:28 PM
Wow, that's a lot. Can I have some?I have a metric assload of German Tettnanger.
#18
Posted 24 October 2009 - 03:42 PM
#19
Posted 25 October 2009 - 06:39 AM
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