Recipes:Strongbone Imperial Brown
From ASH
Strongbone Imperial Brown
- Brewer: Ben Connor
- Recipe Type: All-Grain
- Batch Size: 5 Gal
- Original Gravity: 1.098 SG
- Final Gravity: 1.030 SG
- SRM: 23.2
- IBU: 23.5
- Brewhouse Efficiency: 55%
- Boil Time: 60 Minutes
Grain/Extract/Sugar
| Grain/Extract/Sugar | |
|---|---|
| Amount | Name |
| 14.5 lbs | Pale Malt (Maris Otter) |
| 6.0 lbs | Wheat Malt (German) |
| 2.5 lbs | Carafoam |
| 1.0 lbs | Biscuit Malt |
| 0.25 lbs | Carafa II |
| 0.25 lbs | Chocolate Malt |
Hops
| Amount | Name | Alpha % | Boil Time |
|---|---|---|---|
| 0.83 oz | Northern Brewer | 8.5% | 60 min |
| 0.56 oz | East Kent Goldings | 5% | 45 min |
Additional Additions
- Irish Moss, .50 oz - 10 min
- Bourbon, 2 cups - secondary, 7 days.
- American Oak Chips, 4 oz - secondary, 7 days.
- Whole Vanilla Bean, 4 - secondary, 7 days.
Yeast
1 pkg Denny's Favorite 50 (Wyeast Labs #2450PC) etc
Directions
Sparge Water: 2.00 gal
Sparge Temperature: 168.0 F
Temperature Mash, 2 Step, Full Body
30 min Protein Rest - Add 7.66 gal of water at 129.3 F - Rest at 122.0 F
30 min Saccharification - Heat to 158.0 F over 15 min - Rest at 158.0 F
10 min Mash Out - Heat to 168.0 F over 10 min - Rest at 168.0 F
Notes
Soak oak and vanilla beans in 2 cups bourbon during primary fermentation. At secondary, pour in bourbon, add vanilla and oak in nylon bag, remove after 7 days.
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