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Minanora's imperial red

278.88 calories 27.19 g 12 oz
Beer Stats
Method: All Grain
Style: American Strong Ale
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday October 21st 2019
Amount Fermentable Cost PPG °L Bill %
44 oz American - Pale 2-Row44 oz Pale 2-Row 37 1.8 35.5%
35 oz United Kingdom - Maris Otter Pale35 oz Maris Otter Pale 38 3.75 28.2%
15 oz German - CaraMunich II15 oz CaraMunich II 34 46 12.1%
8 oz German - CaraRed8 oz CaraRed 34 20 6.5%
10 oz American - Caramel / Crystal 40L10 oz Caramel / Crystal 40L 34 40 8.1%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 9.7%
7.75 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 22.31 28.6%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 8.3 71.4%
0.7 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4 gal Infusion 157 °F 90 min
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.52 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

I had a dream about making a beer like this. So this recipe is a product of that dream. A rich, red, imperial style ale that's not so bitter as is traditional for a strong ale. Thick head with long retention. Hope it turns out like it did in my dream!

I will be remaking this in the builder on Picobrew since I'm using a Pico Z to make it.

Notes to follow first brew.

OG from first brew: 1.069 - .02 lower than calculated on the z builder. Be sure to mix your oats in well. My oats weren't distributed well enough.

FG 1.022. 6% ABV. Very wet, delicious, but not what I wanted gravity wise. That and it is not boozy enough... Going to drop the mash temp to 154 to dry it out a little.

I may have cold crashed too soon. We had some weird temperature changes that made it hard to regulate, even in a converted freezer with a dual control inkbird. 90+ degrees in the day, 24 at night for a week.

Brewing again in a few weeks.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-13 06:15 UTC
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