NBC 2013 CAT 7 BRONZE – Big Dawg Imperial Amber

[Bubbles]

Here's the partial-mash recipe for "Big Dawg Imperial Amber" which took the bronze medal in the "Specialty" category.

I brewed this beer a few weeks before the competition details were announced, so it was never intended to be within the boundaries of a particular style. I wanted an amber IPA, but it turned out a little darker than I intended and felt too under-attenuated to be entered in the IPA category. Turned out more like an "Imperial" version of an American amber so I entered it in the Specialty category having noticed some other big reds mentioned in the BJCP guidelines.

(Pity I didn't enter my "38" Robust porter in a different category as it got dinged for being too high in ABV!)

Recipe Specifications

Batch Size (fermenter): 15.00 l
Estimated OG: 1.071 SG
Estimated Color: 16.3 SRM
Estimated IBU: 69.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients

1.500 kg Pale Malt, Maris Otter (3.0 SRM)
0.350 kg Caramel/Crystal Malt – 40L (40.0 SRM)
0.160 kg Wheat Malt, Ger (2.0 SRM)
0.120 kg Biscuit Malt (23.0 SRM)
0.039 kg Caramel/Crystal Malt -100L (100.0 SRM)
0.039 kg Chocolate Malt (530.0 SRM)
0.600 kg Light Dry Extract (8.0 SRM)
15 g Summit [15.50 %] – Boil 60.0 min 37.6 IBUs
0.900 kg Light Dry Extract [Boil for 20 min](8.0 SRM)
0.180 kg Corn Sugar (Dextrose) [Boil for 20 min]
0.39 Items Whirlfloc Tablet (Boil 15.0 mins)
24 g Cascade [6.80 %] – Boil 15.0 min 7.3 IBUs
24 g Summit [15.50 %] – Boil 10.0 min 13.7 IBUs
24 g Cascade [6.80 %] – Boil 5.0 min 4.5 IBUs
24 g Cascade [6.80 %] – Boil 0.0 min 0.0 IBUs
24 g Summit [15.50 %] – Boil 0.0 min 0.0 IBUs
1 pkg Safale US-05 Yeast
28 g Cascade [6.80 %] – Dry Hop 5.0 Days 0.0 IBUs

Mash temp: 67C

[Bubbles]

Scoresheet attached.