Homebrew-Imperial Red Rye
Oh such sweet sorrow…
The last glass of my homebrewed Imperial Red Rye. Big, bold, malty and hoppy. This guy weighed in at 8.5% abv and 80 IBUs. The aroma is big with citrus and pine immediately followed by a malty almost roasty nose. The flavor strikes the palate as malty sweet at the start and immediately shows the character of the hops including a bitter balance and some citrus flavor. Also A bit of a bite from the rye and a chocolaty malt aftertaste. And then finally some much needed hop bitterness and a toasty chocolate malt finish.
I infusion mashed this 7.5 gallon batch of Red.
The grain bill included:
American Pale 2 row malt
American Rye
British Crystal Malt-60L
Belgian Caramunich Malt
Belgian Caravienne Malt
American Victory Malt
American Chocolate Malt
Hops included:
Magnum-Bittering
Amarillo-Flavor: Tropical fruit, citrus
Simcoe-Aroma: Pine and citrus (predominately lemon in this batch)
The genesis of this Imperial Red was for a “Jerkoff” I competed in. There were several entires for a Jamaican Jerk grilling competition. I needed a perfect pairing just incase my jerked chicken wasn’t enough to win over the crowd. I did not win the jerkoff, but my beer was a huge winner! Last week we hosted a small plate and beer pairing event. I prepared my giant grilled shrimp with Sriracha, agave and garlic. The sweet and spicy sauce developed a caramelized and smoky flavor from the heat of the grill and it paired perfectly with the sweet and hoppy, roasty red! I will have to repeat this pairing.
Cheers!