Eastside Brewer

Recipes 

Okay so I am going to attempt a 6 gallon batch of a Imerial Brown Ale, something that will be ready for this winter. I want it to be big and bold, but I also want it to be balanced and smooth. I am even considering putting some kind of wood in it during secondary to layer it even more. Not sure if oak would work??

Recipe:

11 lbs. marris otter
6 lbs. 2 row (us)
.75 aromatic
.50 chrystal 10
.40 chocolate
.25 chrystal 120

Estimated OG - 1.101 FG - 1.022 (10.38%)

Hop schedule
.50 warrior 60 min.
.50 columbus 60 min.
.50 centennial 30 min.
.50 cascade 30 min.
2.0 cascaded 5 min.
2.0 columbus 5 min.

1 lb. of dark brown sugar for 5 - 15 min. (not sure on this yet)

77 IBU's

3 viles of WL cal ale yeast in a 3500 ml starter to ferment this big B**ch!


Any comments or suggestions?

Eastside

dr_finklestein

Recipes 

I brewed one almost two weeks ago that was very similiar to this, but I also added 12oz of pure maple syrup. Before the syrup addition my OG was 1.088. I will rack to my secondary this weekend. First tastings were very promising.

p4ck37p1mp

Recipes 

Jeez, that looks like a beastly beer! The kind that reaches out of the bottle and thrashes you.

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dstar26t

Recipes 

I had something like this at Bell's and it was fantastic. Hope your's turns out as good.

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Eastside Brewer

Recipes 

Did you add Maple syrup to boil? Was this in addition to the Brown Sugar? How is the fermenting going? I am really hoping that I can get this thing down to a 1.020 range. Thanks for the response.

Eastside

dr_finklestein

Recipes 

It was in addition to the brown sugar, but I added it to the primary after 4 days. Plus I added some yeast nutrient at the same time. FG now is 1.010

Brew-boy

Recipes 

I would add more chocolate and change the 10l crystal to 40l

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Eastside Brewer

Recipes 

Well I brewed this beast and I badly missed my OG, instead of a 1.100 I ended up with 1.080. I added 1 lb. of light brown sugar to the last 5 minutes of the boil. It was the most explosive fermentation I have ever had! the inside of my fridge is wasted! Today is day 12 and I just pulled a sample, It is sitting at 1.012 wich is fine by me. The one problem is that because of the low OG and low efficiency, the hops got out of control, it is a real tongue burner! I need to add something to it but I am not sure what. Any fermentable sugar will just ferment out and raise the alcohol.

So what is a unfermentable sweetner that I could add to the secondary to help balance this beer out?

Eastrside

Vagabond

Recipes 

Pretty sure splenda isn't fermentable. Not sure on the amount you'd need to balance.

Chriso

Recipes 

I would add 1# Maltodextrine boiled in water and cooled.

Then I'd let it age at least 4-5 months, minimum.

Sounds very good! Like a slightly stronger DFH India Brown Ale.

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