The Recipe

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

Notes

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.