Imperial Brown Ale clone (Nogne 0 - Det Kompromisslose Bryggeri)

By Shaylie

(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.021
IBU = 36 SRM = 32 ABV = 7.5%

Ingredients

• 12 lbs. 2 oz. (5.5 kg) Thomas Fawcett Maris Otter pale malt
• 1 lb. 11 oz. (0.77 kg) wheat malt
• 1 lb. 11 oz. (0.77 kg) Munich malt
• 1.0 lb. (0.45 kg) Caramalt malt
• 6.3 oz. (0.18 kg) amber malt
• 3.2 oz. (90 g) brown malt
• 3.2 oz. (90 g) chocolate malt
• 9 AAU Chinook hops (90 mins) (0.75 oz./21 g of 12% alpha acids)
• 11 AAU East Kent Golding hops (5 mins) (2.3 oz./65 g of 4.75% alpha acids)
• 16 AAU Columbus hops (0 mins) (1.6 oz./45 g of 13.5% alpha acids)
• White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale) yeast

Details

Servings 5

Preparation

Step 1

Mash in at 151 °F (66 °C) for 45 minutes; raise to 162 °F (72 °C) for 15 minutes to finish saccharification. Or, you can just hold the mash at 151 °F (66 °C) for the duration of the 60 minutes. Boil wort for 90 minutes. Pitch yeast at 68 °F (20 °C) and try to maintain that temperature through primary fermentation. Age for ideally 6 months after packaging before consumption.

Partial mash option:
Replace pale malt with 2.0 lbs. (0.91 kg) light dried malt extract and 5.75 lbs. (2.6 kg) light liquid malt extract. Mash grains in 6.5 qts. (6.2 L) of water at 151 °F (66 °C) for 45 minutes. Rinse grains with -4 qts. (-4 L) of 170 °F (77 °C) water. Dissolve dried malt extract into wort and bring to a boil. Boil wort for 90 minutes, stirring in liquid malt extract for the final 10 minutes of the boil. Cool wort and transfer to fermenter. Add water to top up to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). Age for 6 months.