Texas Imperial Brown Ale
Texas Imperial Brown Ale
(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.021
IBU = 90+ SRM = 25 ABV = 7.6%
Ingredients
13.5 lbs. (6.1 kg) Maris Otter pale ale malt
1.0 lb. (0.45 kg) aromatic malt
1.0 lb. (0.45 kg) biscuit malt
0.5 lb. (0.23 kg) British medium crystal malt
0.5 lb. (0.23 kg) British chocolate malt
34 AAU Amarillo® hops (60 min.) (4.0 oz./113 g of 8.5% alpha acids)
17 AAU Amarillo® hops (30 min.) (2.0 oz./57 g of 8.5% alpha acids)
2.5 oz. (71 g) Amarillo® hop (10 min.)
2.0 oz. (57 g) Amarillo® hops (0 min.)
3.0 oz. (85 g) Cascade hops (dry hop for 3 weeks)
Wyeast 1272 (American Ale II) yeast
Step by Step
David recirculated at 154 °F (68 °C) for 1 hour with his RIMS system. David wasn’t overly happy with his brew day. “My efficiency sucked that day, but I did get close to 1 IBU per gravity point, which should count for something.” So should a second place finish at the
Dixie Cup!
Written by BYO Staff
American Brown ale was once referred to as Texas Brown ale, since the Dixie Cup was the first competition to recognize the style. In honor of that, David Cato brewed his Texas Imperial Brown Ale, which is more or less a brown I.P.A. It’s a richly flavored beer and very hoppy, appropriately enough with Amarillo® hops. This beer, by David Cato took 2nd place in the Imperial Beer category.
