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Schwind 10-22-2010 05:26 PM

Imperial Brown Ale critique
Hey everyone, I'll be brewing this recipe this weekend and wanted some opinions before I go to the LHBS in the morning. It'll be called "Mostly Harmless" to keep with my Imperial beers being named for Douglas Adams references. It, along with an IIPA("Don't Panic"), is going to be given as a gift for Christmas so I should have almost enough time for it to age before then. It's a little on the low side for "Imperial" status but 8% is still higher than the 4.5-6.2% that the BJCP recommends for normal American Brown's. Anyways, here goes

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 70%
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.016 SG
Alcohol by Vol: 7.98 %
Bitterness: 41.4 IBU
Est Color: 27.2 SRM
Calories: 351 cal/pint

Amount Item Type % or IBU
13.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 81.00 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.5 %
0.75 lb Victory Malt (25.0 SRM) Grain 5.00 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.0 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.5 %
0.50 lb Brown Sugar, Dark (50.0 SRM) Sugar 3.1 %

1.50 oz Northern Brewer [8.50 %] (60 min) Hops 34.1 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 7.3 IBU

1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

60 min Mash at 154.0 F

I know that WLP007 is a beast so I'm mashing higher than I usually do for big beers. My IIPA's are mashed at 149. Do you think this should provide enough body and have me finish where I want or should I mash at 156? 80% attenuation is 1.015. 75% attenuation is 1.019. I wish I could tell the yeast to give me 78% and let it do its thing.

Thanks in advance for opinions, suggestions, and/or tips.

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