Name: Imperial Amber Batch size: 5 gallons Expected OG: 1.094 (65% efficiency) Expected FG: 1.024 Expected IBU: 180 Mash: 90m @ 152°F 13.5 lbs Muntons Maris Otter 2.3 lbs Briess Victory 2.0 lbs Weyermann Dark Munich 10L 2.0 lbs Thomas Fawcett Amber 1.0 lb Briess C40L 1.0 lb Briess C120L 2 oz Warrior 15.0%AA @ 60m 2 oz Cascade 6.4%AA @ 10m Yeast Nutrient @ 10m 2 oz Cascade 6.4%AA @ 5m Whirlpool for 15 minutes 2 packs Safale S-05
We nailed the original gravity at 1.094. But since it was fermented at ambient temperatures during February it got down to 59°F at night it only finished around 1.035. Regardless, we barreled it into a freshly dumped 11 Wells 6 gallon whiskey barrel. To help reduce the gravity further we brewed up a 1 gallon batch with 3.15lbs of Amber LME and 1oz Centennial @ 8.7%AA boiled for 10 minutes and fermented it for 3 days with one pack of S-05. At peak fermentation we added the small batch to the barrel. One month later we kegged and got 5.5 gallons of 1.024 wort for a final ABV of 9.5%, not including any whiskey from the barrel wood.
It’s great and it keeps getting better.