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!