Rod of Jesse Imperial Red - Beer Recipe - Brewer's Friend

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Rod of Jesse Imperial Red

351 calories 35.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Fathers Brewing
Calories: 351 calories (Per 12oz)
Carbs: 35.6 g (Per 12oz)
Created: Thursday March 23rd 2017
1.105
1.026
10.4%
50.1
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
38 lb United Kingdom - Maris Otter Pale38 lb Maris Otter Pale 38 3.75 82.6%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 4.3%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 4.3%
2 lb American - Victory2 lb Victory 34 28 4.3%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.3%
46 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Target4 oz Target Hops Pellet 10 Boil 60 min 41.44 57.1%
3 oz Kent Goldings3 oz Kent Goldings Hops Pellet 4.6 Boil 20 min 8.66 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 10 min.
4 tbsp Yeast Nutrient Other Primary --
2 tsp Gelatin Finings Fining Secondary --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1411 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Cleveland, Ohio
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 9 11 20 44 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 148 °F 90 min
Sparge -- 160 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.76 gal (55.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.76 gal (7.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.02 gal (80.08 qt). Suggest reducing strike water volume to 8.48 gal (33.92 qt) and adding 8.02 gal (32.08 qt) sparge/top-off. 16.5 66  
Strike water volume at mash thickness of 1.5 qt/lb 16.5 66  
Mash volume with grains 20.02 80.1  
Grain absorption losses -5.5 -22  
Remaining sparge water volume (equipment estimates 2.85 g | 11.4 qt) 2.09 8.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 13.76 g | 55.1 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18.59 74.3
Equipment Profile Used: System Default
 
Notes

OH State Fair 2017 (25.6)

AROMA: (5.6/12) Dark stone fruit, caramel brown sugar, a bit vinous in a good way (you put the wine in barleywine), bread; Initial aroma of solvent/acetone, moderate sherry/vinous aromas. Med-Low dried fruit, cherry & raisin. No hops, medium biscuit & caramel malt; Rich malty aroma with dark stone fruit, cherry coming through the most, not much hop on the aroma, a bit of heat, oxidation is present.

APPEARANCE: (2.3/3) Amber, copper color, fair amount of light tan head that dissipates quickly, completely opaque / very hazy; Medium amber brown, extremely hazy, thick ivory head, fine. Excellent retention; Rich amber, hazy, creamy peach color head, good retention, wish it cleared more.

FLAVOR: (10/20) Alcohol & solvent, a bit cardboardy, faint nail polish, sherry dried fruit, brown sugar; Substantial acetone/solvent/higher alcohols mix with oxidized notes (sherry & dried fruits), malt at medium level, some bread and caramel. Medium bitterness, no hop flavor. Dry & harsh finish; Solvent, issues are present, also oxidized, faded hops, the dark fruit characteristics were almost there, but the acetone issues hurt it.

MOUTHFEEL: (3/5) Good carbonation, a little earthy, hot alcohol warmth; medium body, medium carbonation, medium high alcohols are harsh on palate. Drying & highly astringent; Hot, good carbonation, astringent.

OVERALL IMPRESSION: (4.6/10) I'm guessing there might have been some under achieved yeast. I personally am enjoying the dried fruit flavors, but it also seems a tad stale; Beer has multiple issues. Solvent notes likely stressed fermentation from things like under oxygenation, under pitching, poor temp control, oxidation: look up causes & controls to improve; unfortunately it seems to be infected, you may have fermented at too high a temperature.

MY IMPROVEMENTS (June 2017):

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  • Last Updated: 2017-09-24 09:27 UTC