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Old 08-16-2011, 02:49 AM   #1
JayB240
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Default Tommyknocker Imperial Nut Brown

I had a pint of this beer at the KeyStone Colorado Brews and Bluegrass Festival.

Does anyone have advice on what kind of Maple Syrup is best ?

Brew Your Own- 250 Classic Clones has the Recipe

Imperial Nut Brown Clone - Tommyknocker Brewery

5 galllons / 19 L, all-grain)

Targets:
OG: 1.080
FG: 1.019
IBU: 50
SRM: 32
ABV = 7.9%

Ingrediants:
12 lbs 13 oz 2-row pale malt
1 lb 9.5 oz Munich Malt
1 lb 2 oz Crystal Malt
7.5 oz Chocolate Malt
14.5 lbs (19.285 quarts) ~ 5 gallons
10.5 oz Maple Syrup

15 AAU Willamette Hops (60min)
3 oz/85 g at 5 % alpha acids)

Yeast: Wyeast 1056 (American Ale) or White Labes WLP001 (California Ale)

Mash: 154 F
Boil for 2 hours

Add Maple Syrup at knockout == Flame Out
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Old 08-16-2011, 05:07 AM   #2
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The type of syrup won't make a huge difference as long as it's good quality. Look for a Grade B variety if you can find it. If not, any of the more expensive syrups at your local grocery store will work fine.

The maple flavor will only be noticeable if you use very high quality maple syrup...even then it's very faint. Most of it ferments out. I think Tommyknocker actually uses an extract...the price of syrup would make the beer a lot more expensive than what they sell it for.
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Old 01-24-2012, 10:59 PM   #3
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I know this thread is getting a little old but I really like this beer and it blew my imperial brown out of the water. Did you brew it? I'm curious how it turned out. Also wondered what crystal BYO recipe called for. Thanks
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Old 01-29-2012, 05:51 PM   #4
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TommyKnocker Imperial Nut Brown Maple Ale
10-C American Brown Ale
Author: BYO

Size: 5.52*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 262.84*kcal per 12.0*fl oz

Original Gravity: 1.078 (1.045 - 1.060)
Terminal Gravity: 1.020 (1.010 - 1.016)
Color: 19.08 (18.0 - 35.0)
Alcohol: 7.77% (4.3% - 6.2%)
Bitterness: 50.9 (20.0 - 40.0)

Ingredients:
13.0*lb 2-Row Brewers Malt
2.0*lb Munich Malt Type 2 (Organic)
1.0*lb Crystal Malt 10L
0.5*lb 2-Row Chocolate Malt
3.0*oz Willamette (5.0%) - added during boil, boiled 60.0*m
1.0*ea WYeast 1056 American Ale™

Schedule:
Ambient Air: 70.0*F
Source Water: 60.0*F
Elevation: 0.0*m


Notes
10.5 oz Maple Syrup grade B at Flame Out
Smooth Boil,* Careful attention to aeration at keg time
Batch Sparge

CO2 on keg to drive out air 9/14/2011

Hops calmed down at keg time... Still noticeable
Efficiency 58/70= 82 %

Tested 10/20/2011 Pretty Bitter

Tapped 11/20/2011 Very Nice... Not Bitter at all

Results generated by BeerTools Pro 1.5.21
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