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Old 08-21-2008, 07:31 PM   #1
Eastside Brewer
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Feb 2007
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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

 
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Old 08-22-2008, 05:54 AM   #2
dr_finklestein
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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.

 
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Old 08-22-2008, 02:18 PM   #3
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Jeez, that looks like a beastly beer! The kind that reaches out of the bottle and thrashes you.
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Old 08-22-2008, 02:26 PM   #4
dstar26t
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I had something like this at Bell's and it was fantastic. Hope your's turns out as good.
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Old 08-22-2008, 03:12 PM   #5
Eastside Brewer
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Quote:
Originally Posted by dr_finklestein View Post
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.
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

 
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Old 08-23-2008, 04:10 AM   #6
dr_finklestein
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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

 
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Old 08-23-2008, 09:46 AM   #7
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I would add more chocolate and change the 10l crystal to 40l
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Old 09-10-2008, 05:44 PM   #8
Eastside Brewer
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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

 
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Old 09-10-2008, 06:01 PM   #9
Vagabond
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Pretty sure splenda isn't fermentable. Not sure on the amount you'd need to balance.

 
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Old 09-11-2008, 01:04 PM   #10
Chriso
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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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