Leaf Peeper Imperial Red
A fall time classic in my house. A big citrus blast of hops with a nice malt backdrop.
Leaf Peeper Imperial Red, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.014
IBU = 77 SRM = 15 ABV = 7.6%
Ingredients
12 lbs. (5.4 kg) 2-row pale malt
2 lbs. (0.91 kg) Best Malz Red X malt (12 °L) (or Munich malt if unavailable)
1 lb. (0.45 kg) Simpsons dark crystal malt (75 °L)
2 oz. (57 g) Briess Midnight Wheat malt
13.2 AAU Bravo hops (60 min.) (0.8 oz./23 g at 16.5% alpha acids)
14 AAU Chinook hops (0 min.) (1 oz./28 g at 14% alpha acids)
4.8 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9.5% alpha acids)
6.6 AAU Columbus hops (0 min.) (0.5 oz./14 g at 13.2% alpha acids)
1.5 oz. (43 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop) Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This is a single step infusion mash. Mash the grains at 156 °F (69 °C) for 40 minutes, then raise mash to 168 °F (76 °C) over 10 minutes and rest at 168 °F (76 °C) for another 10 minutes. Sparge with 175 °F (79 °C) water.
Collect 7 gallons (26.5 L) of wort in boil kettle. Total boil time is 60 minutes. Add the Bravo hops as wort comes to a boil. Once the boil is complete, turn off heat and add the final hop addition. Give the wort a long stir to create a whirlpool then let hops steep for 20-30 minutes with the lid on the brewpot.
Chill the wort to 65 °F (18 °C). Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for about seven days or until primary fermentation has died down. Add dry hops and leave on hops for three days if using pellets or seven to ten days if using whole leaf hops. Bottle or keg as normal.
Leaf Peeper Imperial Red, Partial Mash, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.072 FG = 1.014
IBU = 77 SRM = 15 ABV = 7.6%
Ingredients
8 lbs. (3.6 kg) golden light liquid malt extract
1 lb. (0.45 kg) 2-row pale malt
2 lbs. (0.91 kg) Best Malz Red X malt (12 °L) (or Munich malt if unavailable)
1 lb. (0.45 kg) Simpsons dark crystal malt (75 °L)
2 oz. (57 g) Briess Midnight Wheat malt
13.2 AAU Bravo hops (60 min.) (0.8 oz./23 g at 16.5% alpha acids)
14 AAU Chinook hops (0 min.) (1 oz./28 g at 14% alpha acids)
4.8 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9.5% alpha acids)
6.6 AAU Columbus hops (0 min.) (0.5 oz./14 g at 13.2% alpha acids)
1.5 oz. (43 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop) Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Place crushed grains in a steeping bag and soak in 1.5 gallons (5.7 L) of 156 °F (69 °C) water for 30 minutes. Remove the grain from the wort and rinse grain bag with 1 gallon (3.8 L) of 170 °F (77 °C) water.
Bring 6 gallons (23L) of wort to a boil. This will be a 60-minute boil, making sure the liquid malt extract is added off heat to avoid scorching. Add the Bravo hops as wort comes to a boil. Once the boil is complete, turn off heat and add the final hop addition. Give the wort a long stir to create a whirlpool then let hops steep for about 20-30 minutes with the lid on the brewpot.
Chill the wort to 65 °F (18 °C). Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for about seven days or until primary fermentation has died down. Add the dry hops and leave on hops for three days if using pellets and seven to ten days if using whole leaf hops. Bottle or keg as normal.
