Blood Oath Imperial Red Ale Beer Kit - All Grain

Description

Your Blood Oath Imperial Red Ale brings deep blood-red color and rich malty aromas from its grain bill of Brewers 2-Row Malt, Vienna Malt, Caramel Malt 80L, and Melany Malt. The base malts give you a robust, smooth maltiness while the caramel and Melany malts add toasty caramelized sweetness and biscuity notes for complexity and depth.

Warrior and Chinook hops deliver piney resinous bitterness, Cascade and Centennial contribute citrus and floral balance, and the Simcoe and Centennial dry hops leave an aromatic hop finish. SafAle US-05 yeast keeps fermentation clean so the malt and hop character stays forward.

Your Blood Oath Imperial Red Ale kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 8.2% - 9.0%
• Original Gravity: 1.080 - 1.090
• Final Gravity: 1.015 - 1.020
• IBUs: 85
• SRM: 17

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 12 lbs Brewers 2-Row Malt
• 2 lbs Vienna Malt
• 1.5 lbs Caramel Malt 80L
• .5 lb Melany Malt

Hops (substitutions based on availability)

• 2 oz Warrior Hops - 60 min
• 1 oz Cascade Hops - 20 min
• 1 oz Chinook Hops - 10 min
• 1 oz Centennial Hops - 5 min
• 2 oz Simcoe Hops - Dry Hop (5 days)
• 2 oz Centennial Hops - Dry Hop (5 days)

Yeast (substitutions based on availability)

• 2 packets SafAle US-05 Yeast

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer/Irish Moss Combo Packet (Added with 15 mins remaining in boil)

Instructions

Hop Schedule

• 2 oz Warrior Hops at 60 minutes.
• 1 oz Cascade Hops at 20 minutes.
• 1 oz Chinook Hops at 10 minutes.
• 1 oz Centennial Hops at 5 minutes.

Prepare Equipment

1. Sanitize all brewing equipment thoroughly.

Mash

1. Heat 5-6 gallons of strike water to 163°F. Add Brewers 2-Row Malt, Dark Vienna Malt, Caramel Malt 80L, and Melany Malt to the mash tun. Mash at 152°F for 60 minutes.
2. *Higher strike water temperature is needed to adjust for the grains absorbing heat. Adjust for your brew set-up.

Sparge

1. Heat 4.5 gallons of water to 170°F. Sparge grains, collecting 7 gallons of pre-boil wort.

Boil

1. Bring wort to a boil (60 minutes total). Add hops at the following intervals: 2 oz Warrior Hops at 60 minutes. 1 oz Cascade Hops at 20 minutes. 1 oz Chinook Hops at 10 minutes. 1 oz Centennial Hops at 5 minutes.

Cool and Transfer

1. Cool wort to 68°F using an immersion or counterflow chiller. Transfer to a sanitized fermenter.

Fermentation

1. Pitch both packets of SafAle US-05 yeast into the fermenter. Ferment at 68°F for 2 weeks or until fermentation is complete.

Dry Hopping

1. Add 2 oz Simcoe Hops and 2 oz Centennial Hops to the fermenter 5 days before bottling or kegging.

Packaging Options

1. Priming for Bottling: Dissolve 5 oz priming sugar in 2 cups boiling water. Cool and add to bottling bucket. Transfer beer on top to mix evenly. Bottle and cap securely. Condition bottles at room temperature for 3-4 weeks before serving.
2. Kegging: Transfer beer to a sanitized keg. Carbonate at 15 PSI and store at 38°F for 2-3 weeks before serving.