The following beer recipe is featured in the May/June 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
A decade ago, Jamil Zainasheff wrote an article in the May/June 2006 issue of Zymurgy regarding the delicate art of adding hops late in the boil.
His late-hopping epiphany came to him while drinking Alesmith's Halloween seasonal known as the Evil Dead Red. Zainasheff recalls the beer as having "substantial malt character, smooth bitterness, luscious mouthfeel, and an evil-looking, almost blood-red color...[with an] amazing hop flavor and aroma from start to finish."
Zainasheff discovered that the recipe involved adding all but 3–4 IBUs of hops in the last 10 minutes of the boil, as revealed by AleSmith owner Peter Zien. After picking Zien's brain, Jamil came up with his own version of the seasonal he appropriately titled the Evil Twin. This beer is rich and malty, but with a devilishly huge hop aroma and flavor. It's the perfect homebrew recipe for malt lovers and hopheads alike.
The following beer recipe is featured in the May/June 2006 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
A decade ago, Jamil Zainasheff wrote an article in the May/June 2006 issue of Zymurgy regarding the delicate art of adding hops late in the boil.
His late-hopping epiphany came to him while drinking Alesmith's Halloween seasonal known as the Evil Dead Red. Zainasheff recalls the beer as having "substantial malt character, smooth bitterness, luscious mouthfeel, and an evil-looking, almost blood-red color...[with an] amazing hop flavor and aroma from start to finish."
Zainasheff discovered that the recipe involved adding all but 3–4 IBUs of hops in the last 10 minutes of the boil, as revealed by AleSmith owner Peter Zien. After picking Zien's brain, Jamil came up with his own version of the seasonal he appropriately titled the Evil Twin. This beer is rich and malty, but with a devilishly huge hop aroma and flavor. It's the perfect homebrew recipe for malt lovers and hopheads alike.
Ingredients:
- 12.0 lb. (5.44 kg) British Pale malt 3L
- 1.0 lb. (0.45 kg) Crystal 40L
- 1.0 lb. (0.45 kg) Munich malt 8L
- 0.5 lb. (0.22 kg) Victory malt 25L
- 0.5 lb. (0.22 kg) Crystal 120L
- 0.25 lb. (0.11 kg) Pale Chocolate malt 200L
- 0.5 oz. (14 g) Centennial pellet hops, 10% a.a. (20 min.) (6 IBU)
- 0.5 oz. (14 g) Amarillo pellet hops, 7% a.a. (20 min.) (5 IBU)
- 1.0 oz. (28 g) Centennial pellet hops, 10% a.a. (10 min.) (8 IBU)
- 1.0 oz. (28 g) Amarillo pellet hops, 7% a.a. (10 min.) (5 IBU)
- 1.0 oz. (28 g) Centennial pellet hops, 10% a.a. (0 min.) (0 IBU)
- 1.0 oz. (28 g) Amarillo pellet hops, 7% a.a. (0 min.) (0 IBU)
- Yeast: A clean, neutral yeast that attenuates in the mid-70-percent range is perfect. White Labs WLP001 California Ale and Wyeast 1056 American Ale are excellent choices. A good dry yeast option is Fermentis Safale US-56. Ferment at 68° F (20° C)
Specifications:
Yield: 6 gallons (23 L)
Original Gravity: 1.066
Final Gravity: 1.016
ABV: 6.66%
IBU: 24
SRM: 17
Boil Time: 90 minutes
Efficiency: 70%
Directions:
Single infusion mash at 154° F (68° C) using a ratio of 1.3 quarts water per pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you’re a real hop monster. Carbonate to no more than 2 volumes and serve at 45° to 55° F (7.2° to 12.8° C).
Extract With Specialty Grains Option:
Using liquid malt extract, replace English pale malt with 8.75 lb (3.97 kg) pale malt extract. Replace the Munich malt with 0.75 lb (0.34 kg) Munich malt extract. Using dry malt extract, replace English pale malt with 7 lb (3.17 kg) pale malt extract. Replace the Munich malt with 0.50 lb (0.22 kg) Munich malt extract.
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