BnC Imperial Brown

All Grain Recipe

Submitted By: brewsncrabs (Shared)
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Brewer: Chris Stolz
Batch Size: 5.25 galStyle: American Brown Ale (10C)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 37.7 SRMEquipment: BnC Brewing 60 minute
Bitterness: 35.0 IBUsBoil Time: 60 min
Est OG: 1.082 (19.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 8.6%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
12 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
1.00 oz Styrian Goldings [1.4%] - Boil 60 min Hops 11
1.80 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 12
1.10 g Calcium Chloride (Boil 60 min) Misc 13
0.40 g Salt (Boil 60 min) Misc 14
1.00 oz Fuggles [4.5%] - Boil 45 min Hops 15
1.00 oz Fuggles [4.5%] - Boil 30 min Hops 16
1.00 Whirlfloc Tablet (Boil 15 min) Misc 17
1.00 Boil Chiller (Boil 15 min) Misc 18
1.50 oz Willamette [5.0%] - Boil 10 min Hops 19
2.00 oz Pecans (Boil 10 min) Misc 20
1 pkgs California Ale (White Labs #WLP001) Yeast 21
0.50 tsp Yeast Nutrient (Primary 15 min) Misc 22

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. 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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