Boskoopse Imperial Red Ale
Imperial red Ale is a relative young beer style, originating from the stronger and better-preservable variants, the so-called stock-ales, but also from the erroneously too large addition of malts and hops during the brewing process of the Port Brewing Company in San Marcos, Texas, which was then called the Stone Arogant Bastard. And behold: the Imperial Red Ale was born as a style of beer.The Boskoopse version is brewed after the original beer style with a single (Amarillo (037) or Styrian Gold (054)) hop: a nice balance between caramel-maltiness, fruitiness and the bitterness of the hops.
Recommended drinking temperature: 6...8oC
 
|
|
| Bottled: | 054: 2024-02-24 037: 2021-01-22 |
| Alc. vol.: | 8.1...8.4% |
| EBC: | 40-42 |
| EBU: | 45...80 |
| Brew volume: | 20 liter |
| Malts: | 054: 3,150gr Vienna (10 EBC) 2,900gr Pale Ale (6 EBC) 2,050gr Cara-Red (50 EBC) 100gr Pale Chocolate (400 EBC) 037: 5,780gr Pale Ale (5 EBC) 960gr Münchner I (15 EBC) 280gr Dark Crystal (300 EBC) 280gr CaraMunich II (120 EBC) 240gr Bohemian Dark (floor-malted) (20 EBC) |
| Hops: | 054: 146gr Styrian Gold (2022, 4.6% @ 90min) 60gr Styrian Gold (2022, 4.6% @ 20min) 80gr Styrian Gold (2022, 4.6% @ vlamout) 100gr Styrian Gold (2022, 4.6% @ cold hopping after main fermentation, 11 days) 037: 16gr Amarillo (2019, 8.8% @ 60min) 34gr Amarillo (2019, 8.8% @ 20min) 34gr Amarillo (2019, 8.8% @ 10min) 27gr Amarillo (2019, 8.8% @ vlamuit) 43gr Amarillo (2019, 8.8% @ cold hopping after main fermentation, 5 days) |
| Boiling: | 90 minutes |
| Yeast: | 17gr Fermentis SAfale S-05, start at 19oC, after 24 hours 20oC, and after 72 hours 21oC |
| SG (start - end): | 1.081...1.080 - 1.023...1.019 |
| Steeping-scheme: | 24.0 liter Boskoop water with 1gr CaCl2, 2gr CaSO4 and 5ml lactic acid Beta-amylase: 60 minutes at 63oC stir after 15 minutes In 5 minutes heat to 72oC Alpha-amylase: 60 minutes at 72oC In 5 minutes heat to 78oC 10 minutes steeping-out at 78oC Sparging: Sparged with 9.0 liter Boskoops water with 1.5ml lactic acid at 80oC |
| Fermentation: | 25 days in CCT, no yeast drained
|
| Bottling: | In 30cl bottles with 3ml sugar-water (5.8gr/l - 2.5 vol CO2) |
| Batch-number(s): | 054 037 |
| Yield: | 054: 24x 0.33l + 33x 0.3l 037: 64x 0.3l |