Recipe Critique - Imperial Brown Ale

Discussion in 'Homebrewing' started by FeDUBBELFIST, May 20, 2012.

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  1. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Hi Folks - To start, I have only brewed about 8 beers so far so I am still quite the beginner. I try to add something to my process each time to learn different techniques. I usually develop a concept for what I want to brew, then take the recipe to my LHBS for tweeking. So - I'm used to hearing that part of my recipe or process is way off and I'd love your honest feedback for this recipe:

    5.0 gallons
    OG 1.102 - FG 1.029
    Color 29° SRM

    6# Briess DME Golden Light
    3# Maris Otter LME
    1# Crystal 60L
    1# Malto-Dextrin
    1# Honey Malt
    8oz Oats, Flaked
    8oz Chocolate Malt
    8oz Maple Syrup

    60 mins 1.0 Columbus (15.4)
    20 mins 1.0 East Kent Goldings (5.0)
    10 mins 1.0 Fuggles (4.5)
    50.2 IBU, BU:GU = 0.49

    Boil: 4.0 avg gallons for 60 minutes
    Yeast: WLP023 Burton Ale
    Alcohol = 9.7% ABV

    16 ounces Crushed cashews soaked in bourbon for 3 weeks
    4 ounces American Oak - Medium toast for 3 weeks in secondary
    6 ounces Fenugreek for 14 days in secondary

    If you need more info, let me know. Thanks in advance!
     
    #1 FeDUBBELFIST, May 20, 2012
  2. ororke5000

    ororke5000 Initiate (0) Dec 16, 2008 Ohio

    if i where you i would do a partial mash. replace the Maris lme to Maris grain and up it to 5# and replace the 120 with 8 to 12 oz of chocolate malt and 8 to 12 oz of kiln coffee malt. both should provide enough color and will add some flavor for what your after. the oats and honey malt are optional, but you might want to reduce the honey to 8oz. i would also get rid of the malto dextrin, you should have enough body from all that Maris. not sure what the chocolate syrup will add, might get rid of that too or else it might just add some weird oily slickness to everything.

    i might just stick with oak and bourbon in this one. also 3 weeks of oak might result in all the subtle flavors of a 2x4. so i would taste it after a week.

    fenugreek is going to add that imitation maple syrup flavor, as im sure you know that is how the fake stuff gets it flavor. if you are after a maple flavor, i would add some grade b maple syrup as fermentation is slowing down, that way you dont lose any of the flavor in the boil plus you will get a abv boost.
     
    #2 ororke5000, May 21, 2012
  3. benetoh

    benetoh Zealot (536) Feb 2, 2008 New Jersey

    I don't mean to be overly critical, but I personally would not use Columbus Hops with everything else you have going on in this. I am not a big fan of the "catty" taste and aroma they impart in the first place, and I don't know if that will go with the bourbon/oak/nut thing you are doing. Are you looking for something that is just a clean bittering taste? If so maybe you want to go with magnum instead.

    I have also read about using real nuts for flavor, and have heard that the oil in them will change the texture a little and not allow for a good head to develop. If you don't care about those, it does sound like a delicious idea that I have wanted to try.
     
    #3 benetoh, May 22, 2012
  4. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Thanks for the advice. I'll probably move to Maris Otter grain and up it depending on what happens to the ABV once I reduce the honey and eliminate the malo dextrin. I'd like to keep oats in the grist to get the mouthfeel I'm looking for. Also, I plan on taking your advice on using grade B maple syrup instead of fenugreek. I actually didn't realize it imparted and imitation flavor. Can you elaborate on the procedure of when to add - and if you think 8oz is enough?

    Thanks again.
     
    #4 FeDUBBELFIST, May 25, 2012
  5. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Thanks benetoh. I like your suggestion to move from Columbus to Magnum. I actually just threw that into the recipe because the AA's seemed right and I hoped that someone would chime in if it seemed ill-advised. I'm just looking for clean bittering so Magnum makes sense.

    I heard about that also but hoped that the oats would keep the body full and the texture creamy. If I don't get a long lasting head it won't be the end of the world. High gravity beers seem to get a pass on this - or at least do in my book.

    Thanks a lot. I appreciate your help.
     
    #5 FeDUBBELFIST, May 25, 2012
  6. ororke5000

    ororke5000 Initiate (0) Dec 16, 2008 Ohio

    well you could add it at flameout or with one min left in the boil. or add it high krausen. i have never brewed with maple syrup before so im not sure what the best way yo do it would be. but when cooking with it is always best to add it where the flavour wont be damaged, ie, in a long boil all that flavour will be lost in the steam.

    if it where me, i would just add a pound at high krausen. if you are pouring it in from a container that is sealed there should be no reason to worry about infection, at least i dont think. plus if the yeast is at its height of the fermentation it will rip through all that simple sugar without much effort.

    let us know how it turns out.

    cheers.
     
    #6 ororke5000, May 25, 2012
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