Here is what I brewed:
Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.082 SG
Estimated Color: 33.5 SRM
Estimated IBU: 44.0 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 60.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Vienna Malt (3.5 SRM) Grain 1 52.6 %
4 lbs Munich Malt - 20L (20.0 SRM) Grain 2 21.1 %
2 lbs Honey Malt (25.0 SRM) Grain 3 10.5 %
1 lbs Victory Malt (25.0 SRM) Grain 4 5.3 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 2.6 %
8.0 oz Midnight Wheat Malt (425.0 SRM) Grain 7 2.6 %
8.0 oz Turbinado (10.0 SRM) Sugar 8 2.6 %
1.00 oz Magnum [12.00 %] - Boil 45.0 min Hop 9 34.1 IBUs
0.50 oz Magnum [12.00 %] - Boil 15.0 min Hop 10 9.2 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 1.0 Hop 11 0.7 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -
Mash Schedule: Decoction Mash, Double
Total Grain Weight: 19 lbs
----------------------------
Name Description Step Temperature Step Time
Protein Rest Add 37.00 qt of water at 126.6 F 122.0 F 35 min
Saccharification Decoct 11.88 qt of mash and boil it 147.0 F 20 min
Saccharification Decoct 5.92 qt of mash and boil it 156.0 F 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10
min
Appearance: Too light by maybe 10 srm
--> Ill add alittle more midnight wheat in the next batch
Aroma: Just about right, needs alittle more mollassus in the nose
--> See taste notes
Taste: in comparison to Stone's Mutt this is not dryu enough, and not molassesy enough yet. great full roasty flavor. Not a clone yet but a nice beer.
--> next batch I am raising the Turbanado by 50%
Feel: Not dry enough, the alchohol is hidden by the sweetness alittle too much
--> as above increasing the Turbanado, but also decreasing the honey malt a smidge.
Overall: Awesome Imperial Brown (Not that I have much experience). Not a Stone Mutt Clone yet, but a very drinkable, roasty 9.0 abv brown.
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Thought on the next recipe?
here's a start on round 2:
Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.080 SG
Estimated Color: 41.0 SRM
Estimated IBU: 46.7 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 60.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Vienna Malt (3.5 SRM) Grain 1 49.3 %
4 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 21.9 %
1 lbs 8.0 oz Honey Malt (25.0 SRM) Grain 3 8.2 %
1 lbs Midnight Wheat Malt (425.0 SRM) Grain 4 5.5 %
1 lbs Victory Malt (25.0 SRM) Grain 5 5.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 2.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7 2.7 %
1.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 8 40.0 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 6.0 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 10 0.7 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
12.0 oz Turbinado (10.0 SRM) Sugar 12 4.1 %
Mash Schedule: Decoction Mash, Double
Total Grain Weight: 18 lbs 4.0 oz
----------------------------
Name Description Step Temperature Step Time
Protein Rest Add 35.00 qt of water at 126.6 F 122.0 F 35 min
Saccharification Decoct 11.24 qt of mash and boil it 147.0 F 20 min
Saccharification Decoct 5.60 qt of mash and boil it 156.0 F 20 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with -0.95 gal water at 168.0 F