All Grain HomeBrew Imperial Red Ale Recipe
Profile: HomeBrew recipe for an Imperial Red Ale, modeled after Velvet Hammer by Peticolas Brewing. Medium, almost-full bodied, with notes of toasted malt, caramel malts, and citrusy hops. Solid backbone of malt in the middle, with a highly bitter, but smooth finish.
15 lbs 2-Row Pale Malt
1.5 lb. Munich
12 oz. Crystal 70
4 oz. Crystal 120
2 oz. Roasted Barley (for coloring)
2 oz. Centennial 10%a, 60 minutes
1 oz. Simcoe 13%a, 30 minutes
1 oz. Centennial 10%a, 20 minutes
1/2 oz. Centennial 10%a, flameout
1/2 oz. Simcoe 13%a, flameout
Dry-Hops: 1 oz. Simcoe (whole leaf)
Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Ferment at 63-68 degrees.
Rack to keg or secondary and age for 6-8 weeks. Add dry hops for the last 7 days.