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1850 Imperial Brown Stout

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1850 Imperial Brown Stout

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Beer Style: English Brown, Porter, Stout 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Adapted from '1850 Imperial Brown Stout' in the January/February 2009 BYO magazine 'Brown Malt' article. I had an impossible time finding any information on Piloncillo sugar other than it is a Mexican variety of sugar. The fermentability and color could not be located. Therefore I did not change anything about the recipe other than gluten free malt substitutions. The OG/FG and SRM cannot be confirmed, and are only estimates. The original recipe had an OG of 1.111 with an FG of 1.019 for an ABV of 12% with an SRM of 50.

Ingredients:

  • 13 LBS Pale Millet Malt; or 18.2 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
  • 3 LBS James' Brown Rice Malt
  • 2 LBS Amber Rice Malt
  • 12 OZ Gas Hog Rice Malt
  • 2 LBS Piloncillo Sugar
  • 4 OZ Challenger; Perle; or Northern Brewer Hops
  • 4.67 OZ Golding; or East Kent Golding Hops
  • English Ale Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.083
Final Gravity: 1.021
Alcohol by Vol: 8.2%
Color SRM: 33.7
Bitterness IBU: 129.5
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

Pitch Piloncillo sugar, allow to achieve hot break, and maintain rolling boil.

3 OZ Challenger; Perle; or Northern Brewer Hops @ 60 min
3 OZ Golding; or East Kent Golding Hops @ 30 min

SafAle S-04 English Ale Yeast (recommended)

0.67 OZ East Kent Goldings Hops dry hop 7 days

Source:
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