The following beer recipe is featured in the November/December 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
When Wynkoop Brewing Co.'s "beer maestro" Andy Brown isn't busy brewing the Denver-based brewery's flagship beers, he has the creative job of coming up with unique brews for their brewery and beyond. Brown has brewed beers for museums and amusement parks, collaborated with other local breweries and wineries, was one of the masterminds behind the infamous Rocky Mountain Oyster Stout and brought to life a coffee-infused lager recipe given to Wynkoop by author Kurt Vonnegut.
We spoke with Brown about his brewing endeavors at Wynkoop in the November/December 2013 issue of Zymurgy magazine. In the article, Brown provided a clone recipe for Wynkoop's popular imperial red ale Colorojo. Instantly access this issue of Zymurgy online!
The following beer recipe is featured in the November/December 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
When Wynkoop Brewing Co.'s "beer maestro" Andy Brown isn't busy brewing the Denver-based brewery's flagship beers, he has the creative job of coming up with unique brews for their brewery and beyond. Brown has brewed beers for museums and amusement parks, collaborated with other local breweries and wineries, was one of the masterminds behind the infamous Rocky Mountain Oyster Stout and brought to life a coffee-infused lager recipe given to Wynkoop by author Kurt Vonnegut.
We spoke with Brown about his brewing endeavors at Wynkoop in the November/December 2013 issue of Zymurgy magazine. In the article, Brown provided a clone recipe for Wynkoop's popular imperial red ale Colorojo. Instantly access this issue of Zymurgy online!
Ingredients:
- 12.0 lb (5.4 kg) U.S. Pale Two Row malt
- 1.5 lb (0.68 kg) Weyermann Munich Type II (dark)
- 1.0 lb (0.45 kg) Weyermann Caramunich II
- 8.0 oz (226 g) Flaked Oats
- 3.0 oz (85 g) Simpson's Dark Chocolate malt
- 0.7 oz (20 g) El Dorado hop pellets, 15.3% a.a. (80 min)
- 0.6 oz (17 g) El Dorado hop pellets, 15.3% a.a. (60 min)
- 1.25 oz (35 g) El Dorado hop pellets, 15.3% a.a. (10 min)
- 1.3 oz (37 g) Citra hop pellets, 14.5% a.a. (0 min)
- 0.25 oz (7 g) Amarillo hop pellets, 10.7% a.a. (0 min)
- 2.25 oz (65 g) Amarillo whole leaf hops, 10.1% a.a. (hop back)
- 2.0 oz (56 g) Amarillo whole leaf hops, 10.1% a.a. (dry hop)
- Whirfloc
- White Labs WLP051 Cali Ale V or similar yeast
Specifications:
Yield: 5.5 gallons (20.8 L)
Original Gravity: 1.076
Final Gravity: 1.014
ABV: 8.20%
IBU: 64
SRM: 15
Boil Time: 90 minutes
Directions:
Directions and tasting notes for Wynkoop Colorojo Clone courtesy of Andy Brown. We boil our Denver city water before the brew day and acidulate it with gypsum or acidulated malt. The single infusion mash temperature for this beer is at 154°F (67.5°C) for 50 minutes. We sparge with 170°F (77°C) water for mash out and get a pre-boil gravity of about 1.068 or 17 Plato. The first hop addition is 10 minutes after a good rolling boil is established. After the boil, we steep the zero minute hop addition for about 15 minutes and knockout the hot wort through the whole leaf hops in a pressurizable hop back that I made from an old filter housing. You could use your mash tun as a hop back if you don’t have a hop back. We ferment at 69°F (21°C) and then after 10 days rack the beer to a conditioning tank, adding the whole leaf dry hops in weighted infusion bags. After eight days of dry hopping, we rack the beer to a serving vessel, add finings, carbonate and serve after 72 hours.
Tasting Notes
"I really like the American imperial red ales that have the maltiness to back all the hops we add. Colorojo has a deep reddish brown color and some haze because it is unfilitered. The IBUs are not out of hand and I like being able to keep the three hop varieties distinct in the flavor and aroma of the beer. El Dorado is a new hop variety with interesting tropical fruit and juicy candy flavors, but Amarillo really steals the show as the signature hop for this beer with its tangerine flavor. Drinking this beer is like biting into a really bitter blood orange. I know some of these hop varieties are hard to come by the Wynkoop I will be happy to get you some of ours for your clone homebrew. Just save me a bottle!" - Andy Brown
Extract Option
Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.
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