Crimson Knight Imperial Red Ale 5 Gallon

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Don't lie, at some point in your life you have wished for a Knight in shining armor to come and save you by giving an ice-cold beer in your moment of need. No? Maybe it's just me, but if a Knight was to come and save you, this is the beer you would want him to give you. An amazing imperial red ale coming in at over 8% ABV with all the malt and hop flavors you want in a beer. After a few of these, you might become the damsel in distress hoping for someone to bring you just one more glass. 

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Crimson Knight Imperial Red Ale 5 Gallon
Crimson Knight Imperial Red Ale 5 Gallon

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    1 Can of Coopers Draught HME

    1 Can of Coopers European Lager HME

    1 Can of Coopers Amber Malt

    2 Packets of BrewMax Booster

    2 Packets of Crystal 60 Malt

    2 Packets of Northern Brewer Hops

    4 Packets of Columbus Hops

    2 Packets of Amarillo Hops

    1 Packet of US-05 Dry Ale Yeast

    4 Muslin Hop Sacks

    2 Packets of No-Rinse Cleanser


    Oskar Blues G'Knight


    Flavor: Strong

    Original Gravity: 1.084

    Final Gravity: 1.016

    ABV: 8.9%

    SRM: (Color): 11

    IBU: (Bitterness): 60


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.

    2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.) 

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.

    4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packets from under the lids of the cans of Brewing Extract, then place the unopened cans in hot tap water.

    2. Add the packets of grain to 1 muslin sack, and tie it closed so that the grains can flow freely within the sack.

    3. Add 8 cups of water to your 1 gallon or larger boil pot and bring the water to a temperature range of 155-165 degrees and hold this range. Next, add the grain sack to the water in the pot and allow it to steep for 30 minutes, between 155-165 degrees.

    4. While steeping, add the 2 packets of Northern Brewer hops to the second muslin sack, and add the 4 packets of Columbus Hops to the third hopsack. Then tie them closed so that the hops have room to expand and flow freely within the sacks. Set aside and keep track of which sack has what hops inside it.

    5. After 30 minutes, turn off the heat and remove the grain sack and place it in a colander, over the pot and allow the runoff to flow back into the pot. Rinse the sack with one cup of hot water (around 160 degrees) again, allowing the runoff to flow back into the pot, DO NOT squeeze the grain sack, once drained, discard the grains.

    6. Remove the grain water from the heat, add in the Boosters and mix until it is dissolved. Then, dump in the can of Amber UME stir well.

    7. Bring this mixture to a low, rolling boil, stirring occasionally to avoid scorching. Once the boil is achieved, add in the hopsack with Northern Brewer hops and allow it to boil for 10 minutes stirring occasionally.

    8. Once 10 minutes have passed add in the hopsack containing the Columbus Hops and remove the pot from the heat.

    9. Open the cans of Brewing Extract (Draught and European lager) and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    10. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.

    11. Pour the wort including the hopsacks into your fermenter, and then bring the volume of the fermenter to 19 liters or 5 gallons by adding more cold water.

    12. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    13. Sprinkle the US-05 yeast packet into the fermenter, and place on the lid. Do not stir.

    Place your fermenter in a location with a consistent temperature between 68° and 78° F, and out of direct sunlight. Ferment for 21 days.

    STEP 3: Dry-Hopping

    Dry hopping is the process of adding hops to a beer which will impart more hop flavor and aroma to your beer.

    1. On day 14 of Fermentation, you will add the remaining packets of Amarillo Hops to a sanitized hopsack. Carefully remove the lid from your fermenter and drop the pellet hopsack in. Quickly close the lid.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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