The Imperial Brown

On my birthday, I made this beer:

Steeping grains:
1.5 lb pils
1.25 Crystal 40
.5 lb chocolate
2 oz Carafa II

7 lb LME
1 lb Dry wheat malt extract
1.5 lb Dry Extract malt, light

1.5 oz N Brewer @ 60
1 oz Centennial @ 15

reused Alt 2 Wyeast 1056

Original Gravity:




The final trick, though, was to add some fresh yeast to my priming sugar before I bottled the beer. This meant that the beer would actually be carbonated-no tricks, no waiting two months, none of that. About seven days and I’d be ready to go. I don’t know if I was told to do this earlier and ignored it or what but thanks to the fine bloke at FH Steinbarts for the suggestion because…

Check that out. That is a carbonated beer. I am SO pleased that this has come out this way.

No, it’s not appropriate to style. Darker ales tend to be, if made to style, less carbonated, sometimes hardly carbonated at all. Understand, however, that I’ve been trying to work out a way to consistently carbonate my beers since I started brewing  seven years ago.

Now I don’t know that I’ve solved my carbonation issues. Repetition is the key to success here and this is the first time I’ve added fresh yeast but after struggling for so long, it’s nice to have this kind of unmitigated success.

The nose is very malty, without pushing coffee flavors. The beer has a nice smooth mouthfeel-which, unfortunately, is disrupted rather quickly by the carbonation.

So there is a drawback here. That said; it tastes really good! Faint chocolate, slight alcohol warmth with a very clean finish. I can be proud of this one for sure.

4 thoughts on “The Imperial Brown”

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