Tomorrow I’ll be brewing a red ale, Evil Twin Red Ale. This is an all late hopped ale, with all the hops added in the last 20 minutes of a ninety minute boil, so the hop flavor and aroma should be pretty intense. This is Jamil Zainasheff’s Evil Twin Red ale. I had to sub in eleven pounds of Golden Promise as I only had eleven pounds Marris Otter, but it should be pretty close to Jamil’s ale. This ale is based on AleSmith’s seasonal Evil Dead Red Ale.
I’ll be getting up early (at least for me:) to light the burners and get this brew off the ground early, as the temperatures are projected to be right at 100 over 104 degrees tomorrow here in the valley…
Here are the recipe particulars:
Evil Twin Red
10-B American Amber Ale
Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 308.09 per 16.0 fl oz
Original Gravity: 1.069 (1.045 – 1.060)
Terminal Gravity: 1.017 (1.010 – 1.015)
Color: 17.0 (10.0 – 17.0)
Alcohol: 6.83% (4.5% – 6.0%)
Bitterness: 26.18 (25.0 – 40.0)
Ingredients:
2.0 tbsp 5.2 pH Stabilizer – added during mash
22.0 lbs Maris Otter Pale
1.25 lbs Munich Malt
.75 lbs American Victory
1.0 lbs Crystal Malt 40°L
0.5 lbs Crystal Malt 120°L
1.0 lbs 2-Row Carapils Malt
0.5 lbs Pale Chocolate
0.5 oz Centennial (10.0%) – added during boil, boiled 20.0 min
0.5 oz Amarillo (8.5%) – added during boil, boiled 20.0 min
1.25 oz Centennial (10.0%) – added during boil, boiled 10.0 min
1.25 oz Amarillo (8.5%) – added during boil, boiled 10.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
2.0 oz Centennial (10.0%) – added during boil, boiled 0.0 min
2.0 oz Amarillo (8.5%) – added during boil, boiled 0.0 min
2.0 oz Centennial (10.0%) – added dry to primary fermenter
2.0 oz Amarillo (8.5%) – added dry to primary fermenter
2000.0 mL Starter White Labs WLP001 California Ale
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8 Responses to Evil Twin Red Ale on Deck
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How did this Imperial version you created come out? Thanks for sharing your recipe.
It was an awesome ale – I need to brew it again!
All of the late hop additions make for a hoppy, west coast style red ale – and I’m all about the hops:)
Give it a shot, you won’t be disappointed!
We went with a kinda Rogue red clone, which unfortunately came out a little thin for my taste. It might have been due to mash temp issues, as it’s mostly in the 20s here in Connecticut.
What temp did you mash at? And, was it 1 hour, single infusion?
Yup, single infusion. My brew day notes show mash held at 151 for an hour.
I tend to put a pound of Carapils in every ale brew that doesn’t already have some wheat in it, so they tend to come out pretty chewy – in a good way:)
Alright, we’re making your version this Saturday, with a few substitutions – Cascade for the Amarillo and Wyeast 1056 for the WhiteLabs. Really looking forward to getting a red just right, especially after all those low-IBU winter beers.
Excellent! It should be damn near the same ale. The yeast sub is a no-brainer. The Cascades won’t bring quite the citrusy flavor of the Amarilos, but it’ll still be a lovely beer crossing your tongue:)
Good luck! Let me know how it comes out!
Came out great, even if we missed gravity by a few points! The Cascades worked out nicely. Too bad the keg is going to get kicked on brew day tomorrow. Many thanks for sharing the recipe.
Hey David – I’m glad it came out well for you:)
I poked around your blog a bit – nicely done. I’ll be reading regularly!