Heads High Imperial Red Ale
Immerse yourself in the rich and complex flavors of this Heads High Imperial Red Ale, a captivating brew that boasts a vibrant hue and a perfectly balanced profile. With toasty caramel notes from the carefully selected malts and a punchy hop character, this Ale is perfect for those who appreciate a bold drink with depth. Brew it to share or savor solo—either way, it’s a treat!
ingredients
- Extra Pale Malt: 10.5 lb
- Caramalt: 2.75 lb
- Crystal 150: 1.1 lb
- Dark Crystal: 0.3 lb
- Chinook Hops: 0.7 oz (60 min), 0.2 oz (15 min), 2.2 oz (0 min), 3.5 oz (dry hop)
- Centennial Hops: 0.2 oz (15 min), 2.2 oz (0 min)
- Wyeast 1272 American Ale II
steps
- 1.
Start by heating 3 gallons of water to around 168°F for mashing.
- 2.
Mash the crushed grains in the heated water for 60 minutes, maintaining a temperature around 156°F.
- 3.
Sparge with enough hot water to collect about 6.5 gallons of wort in your brew kettle.
- 4.
Bring the wort to a rolling boil and add the 0.7 oz of Chinook hops for the full 60 minutes.
- 5.
At the 15-minute mark, add 0.2 oz of Chinook and 0.2 oz of Centennial hops.
- 6.
When there are 0 minutes left in the boil, add 2.2 oz of both Chinook and Centennial hops for flavor and aroma.
- 7.
Cool the wort quickly using a wort chiller or ice bath, then transfer to a sanitized fermenter.
- 8.
Pitch the Wyeast 1272 yeast into the cooled wort and ferment at 68°F for about 1-2 weeks.
- 9.
Once fermentation is complete, add the 3.5 oz of dry hops and let sit for another week.
- 10.
Finally, bottle or keg your brew, carbonate, and enjoy your Heads High Imperial Red Ale!
