A re-brew of our imperial brown ale. We nailed it the first time so we’re not changing a lot. The dry hops are now flameout hops and we’re throwing some French oak chips in the fermenter.
MALT:
Crisp Finest Maris Otter Pale – 4kg
Crisp Light Munich Malt – 500g
Crisp Brown Malt – 400g
Weyermann Carafa Special Type 1 Malt – 50g
Crisp Light Crystal – 250g
Muscovado sugar – 1kg / 10 minutes
HOPS:
Warrior – 40g / 90 minutes
Simcoe – 20g / 5 minutes
Centennial – 20g / 5 minutes
Summit – 30g / Flameout
Simcoe – 20g / Flameout
ADJUNCTS: 30g French oak chips in primary
YEAST: Safale US-05 + oxygen
STRIKE VOLUME: 25.4 litres
MASH: 65°C / 90 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 90 minutes
FERMENTER TEMP: 18°C
OG:1.090
FG: 1.013
ABV: 10.1%
CARBONATION: 1.8 units