Texas Imperial Brown

5 gallons/19 L, all-grain; O.G. 1.080; F.G. 1.021; IBU = 90+; SRM = 37; ABV = 7.6%

Ingredients:

• 13.5 lbs. (6.1 kg) Maris Otter
• 1.0 lb. (0.45 kg) aromatic malt
• 1.0 lb. (0.45 kg) biscuit malt
• 0.5 lb. (0.23 kg) British medium crystal malt
• 0.5 lb. (0.23 kg) chocolate malt
• 34 AAU Amarillo hops (60 minutes) (4.0 oz./113 g of 8.5% alpha acids)
• 17 AAU Amarillo hops (30 minute) (2.0 oz./57 g of 8.5% alpha acids)
• 2.5 oz. (71 g) Amarillo hop (10 mins)
• 2.0 oz. (57 g) Amarillo hops (0 mins)
• 3.0 oz. (85 g) Cascade hops (dry hop for 3 weeks)
• Wyeast 1272 (American Ale II) yeast

Step by Step:

David recirculated at 154 °F (68 °C) for 1 hour with his RIMS system. David wasn’t overly happy with his brew day. “My efficiency sucked that day, but I did get close to 1 IBU per gravity point, which should count for something.” So should a second place finish at the Dixie Cup!