BnC Imperial Brown 
All Grain Recipe
Submitted By: brewsncrabs (Shared)
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| Brewer: Chris Stolz | |
| Batch Size: 5.25 gal | Style: American Brown Ale (10C) |
| Boil Size: 7.74 gal | Style Guide: BJCP 2008 |
| Color: 37.7 SRM | Equipment: BnC Brewing 60 minute |
| Bitterness: 34.5 IBUs | Boil Time: 60 min |
| Est OG: 1.086 (20.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Single Stage |
| ABV: 9.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 1.40 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 1.10 g |
Pickling Lime (Mash 0 min) |
Misc |
3 |
| 0.30 g |
Salt (Mash 60 min) |
Misc |
4 |
| 13 lbs 12.00 oz |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
6 |
| 11.50 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
7 |
| 11.50 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
8 |
| 11.50 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
9 |
| 11.50 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
10 |
| 1.10 oz |
Styrian Goldings [2.7%] - Boil 60 min |
Hops |
11 |
| 0.55 oz |
Crystal [3.6%] - Boil 60 min |
Hops |
12 |
| 1.80 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
13 |
| 1.10 g |
Calcium Chloride (Boil 60 min) |
Misc |
14 |
| 0.40 g |
Salt (Boil 60 min) |
Misc |
15 |
| 1.00 oz |
Fuggles [2.9%] - Boil 45 min |
Hops |
16 |
| 1.00 oz |
Fuggles [2.9%] - Boil 30 min |
Hops |
17 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
18 |
| 1.00 items |
Boil Chiller (Boil 15 min) |
Misc |
19 |
| 1.50 oz |
Willamette [3.8%] - Boil 10 min |
Hops |
20 |
| 2.00 oz |
Pecans (Boil 10 min) |
Misc |
21 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
22 |
| 0.50 tsp |
Yeast Nutrient (Primary 15 min) |
Misc |
23 |
Notes
12/16/17
Changed Styrian to 1oz due to low AA.
Increased both Fuggles additions to 1oz to increase IBUs to account for low AA of Styrian
Mashed 152
PH5.45-Brun Water said 5.3. amybe reduce pickling lime a slight amount next time.
short on OG. Second time this has happened with this recipe. add DME next time.
11/24/19-added .55oz crystal 3.6 at 60 min to combsat low alpha below to = 34 ibu
styrian 2.7
fuggle 2.9
willamette 3.8
3 oz pecan
soaked 1 medium oak spiral flat stick in jim beam for x weeks hung in keg
3 Starrs Brewing,Washington, DC
Southern Belle Imperial Brown Ale
Adapted by StarChefs.com
November 2014
Yield: 5 US gallons
Efficiency: 75%, IBU – 38
OG: 1.079, FG: 1.014
ABV: 8.7%
INGREDIENTS:
Grain Bill:
12.75 pounds (74.5 percent) 2-row brewers malt
1.5 pounds (8.8 percent) chocolate malt
11.5 ounces (4.2 percent) crystal 40L malt
11.5 ounces (4.2 percent) crystal 80L malt
11.5 ounces (4.2 percent) flaked oats
11.5 ounces (4.2 percent) wheat malt
To Assemble and Serve:
2 ounces pecans, shelled
8.58 gallons water
0.75 ounce Styrian Golding (Celia) hop pellets, 3.8 percent AA
1.5 ounces US Fuggle hop pellets, 5 percent AA
1.5 ounces Willamette hop pellets, 5 percent AA
California Ale Yeast (WLP001 or Wyeast 1056)
METHOD:
Grain Bill:
Mix all grains, mill, and reserve.
To Assemble and Serve:
Heat oven to 350°F. Toast pecans 10 to 12 minutes, stirring after 5 minutes; remove from oven and cool. Heat 5.35 gallons of the water to strike temperature, 163.7°F. Dough in Grain Bill and maintain mash temperature of 152°F for 1 hour. While mashing, heat the remaining water to 168°F. After mashing, vorlauf until wort runs clear and drain first runnings to boil kettle. Add 3.23 gallons of sparge water to mash tun, stir, cover, and hold 20 minutes. Vorlauf until wort runs clear, and drain second runnings to boil kettle. You should have collected 6.22 gallons of wort. Boil wort 60 minutes, adding ingredients as follows: Styrian Golding hop at 60 minutes remaining in boil; 0.75 ounce US Fuggle hop at 45 minutes remaining in boil; 0.75 ounce US Fuggle hop at 30 minutes remaining in boil; and Willamette hop and toasted pecans at 10 minutes remaining in boil. After boiling, you should have 5.7 gallons wort with an Original Gravity of 1.079. Cool wort to 68°F. Transfer to sanitized fermenter, and pitch California Ale Yeast. Ferment at 68°F until final gravity of 1.014 is reached, about 14 days. Prime and bottle (or keg) to 2.5 volumes of CO2.
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