Imperial Brown redux

Here’s the recipe I used to when I attempted to re-do the imperial brown I made for my birthday:

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

Fermentables:
7 lb LME

Hops:
2 lb Dry Extract malt, light
1.5 oz Centennial @ 60
1 oz Fuggle @ 15

Yeast:
Reused yeast from Choc-Chai-WLP 008, 2nd use

Original Gravity
1.08
Final Gravity
1.021
Likely Terminal Gravity
1.031

ABV
7.70%
My notes during the process:
This one went a little hot on me–sparging was good but steeping/boil was just a touch over
Smells hot-possible infection?
Added .5 tsp yeast for carbonation but not sure it’s needed.
Sweet but not crazy so, carbonation may help.

So how’d it turn out?
imperial brownNot bad at all.

It may be a touch overcarbonated for a brown ale but that works in this case because the slightly overheated steeping gave this brew some cinnamon and a touch of estery banana flavors.

The carbonation helps finish all that off pretty cleanly, which is good because otherwise don’t think it would be as impressive. The alcohol warmth doesn’t show up much and it’s pretty easy to drink.

It’s not perfect; I think I held back on the darker/more bitter flavors and that means the beer doesn’t have quite the balance I’d like. The hot sparging may have also brought up flavors I really didn’t want and though I do try to keep a rein in on the temperature when I’m cooling the wort, it’s possible I didn’t drop the temp enough before pitching the yeast.

Still, it’s a solid brew and I’m pleased.

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