Chattahoochie Hooch Imperial BROWN

Partial Mash Recipe

Submitted By: Lurch74 (Shared)
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Brewer: Lurch
Batch Size: 6.00 galStyle: Double IPA (22A)
Boil Size: 5.31 galStyle Guide: BJCP 2015
Color: 9.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 67.7 IBUsBoil Time: 60 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs Caramunich Malt (56.0 SRM) Grain 3
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 4
1.00 oz Centennial [10.0%] - Boil 60 min Hops 5
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 6
1.00 oz Citra [12.0%] - Boil 5 min Hops 7
1.00 Whirlfloc Tablet (Boil 5 min) Misc 8
1.00 oz Citra [12.0%] - Steep 20 min Hops 9
1.2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
3 lbs Light Dry Extract [Boil for 20 min] (8.0 SRM) Dry Extract 11
0.50 oz Citra [12.0%] - Dry Hop 7 days Hops 12
0.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 7 days Hops 13
0.50 oz Citra [12.0%] - Dry Hop 3 days Hops 14
0.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 3 days Hops 15

Taste Notes

I consider this more of a Imperial Brown Ale as opposed to a Imperial Pale Ale. Caramel / Amber color, full mouthfeel, good head retention. Fairly strong citrus, best described as tangerine with a subtle earthy aroma. (Dry hop time could probably use some adjustment). The caramunich adds a unique caramel flavor that blends surprisingly well with the hops.

Notes

The fermentation times can be shortened without loosing much of the beer's characteristics.I have made it from boil to belch in 3 weeeks (bottled). The hops seem to hold flavoring and aroma well but I have noticed that the aroma slightly diminished around the 45 day mark. I haven't managed to keep one past 2 months days in the bottle so unsure about the "best by" timeframe.

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