Southern Belle Imperial Brown Ale

Adapted by
November 2014
Yield: 5 US gallons

Efficiency: 75%, IBU – 38

OG: 1.079, FG: 1.014

ABV: 8.7%


Grain Bill
12.75 pounds (74.5 percent) 2-row brewers malt
1.5 pounds (8.8 percent) chocolate malt
11.5 ounces (4.2 percent) crystal 40L malt
11.5 ounces (4.2 percent) crystal 80L malt
11.5 ounces (4.2 percent) flaked oats
11.5 ounces (4.2 percent) wheat malt
To Assemble and Serve
2 ounces pecans, shelled
8.58 gallons water
0.75 ounce Styrian Golding (Celia) hop pellets, 3.8 percent AA
1.5 ounces US Fuggle hop pellets, 5 percent AA
1.5 ounces Willamette hop pellets, 5 percent AA
California Ale Yeast (WLP001 or Wyeast 1056)


Grain Bill

Mix all grains, mill, and reserve.

To Assemble and Serve

Heat oven to 350°F. Toast pecans 10 to 12 minutes, stirring after 5 minutes; remove from oven and cool. Heat 5.35 gallons of the water to strike temperature, 163.7°F. Dough in Grain Bill and maintain mash temperature of 152°F for 1 hour. While mashing, heat the remaining water to 168°F. After mashing, vorlauf until wort runs clear and drain first runnings to boil kettle. Add 3.23 gallons of sparge water to mash tun, stir, cover, and hold 20 minutes. Vorlauf until wort runs clear, and drain second runnings to boil kettle. You should have collected 6.22 gallons of wort. Boil wort 60 minutes, adding ingredients as follows: Styrian Golding hop at 60 minutes remaining in boil; 0.75 ounce US Fuggle hop at 45 minutes remaining in boil; 0.75 ounce US Fuggle hop at 30 minutes remaining in boil; and Willamette hop and toasted pecans at 10 minutes remaining in boil. After boiling, you should have 5.7 gallons wort with an Original Gravity of 1.079. Cool wort to 68°F. Transfer to sanitized fermenter, and pitch California Ale Yeast. Ferment at 68°F until final gravity of 1.014 is reached, about 14 days. Prime and bottle (or keg) to 2.5 volumes of CO2.