Gyle 215 – Imperial Brown Ale

Aged in an ex Jim Beam bourbon barrel.

MASH ADDITIONS:

Crisp Extra Pale Maris Otter (EBC 3) – 2000g

Crisp Brown Malt (EBC 150) – 300g

Crisp Munich Malt (EBC 25) – 250g

Crisp Light Crystal (EBC 150) – 175g

Weyernam Carafa Type 1 (EBC 900) – 40g

Muscovado Sugar – 500g

BOIL ADDITIONS:

Columbus (15.8 AA / Leaf) – 7g / 60 minutes

1/2 Protafloc Tablet / 15 minutes

Simcoe (14 AA / Leaf) – 25g / 5 minutes

Columbus (15.8 AA / Leaf) – 20g / 5 minutes

Centennial (8.1 AA / Leaf) – 10g / 5 minutes

MINERALS:

Gypsum – None

Epsom Salt – None

IBU: (83.05) 77.29

SRM: 22.65

TARGET KETTLE VOLUME: 8.7 litres

TARGET PACKAGED VOLUME: 6.5 litres

STRIKE VOLUME: 20.2 litres / 208mm @ 68.6°C

SPARGE VOLUME: 3 litres taken from the strike water

CHILLING VOLUME: 2 litres @ 5°C

MASH: 66°C / 60 minutes, large hob power level 2

BOIL: 180 minutes @ power level 9

FININGS: 1/2 Protafloc tablet

CHILLED: Yes

FERMENTER TRANSFER: Full

YEAST: 1x US-05

FERMENTER TEMP: Ambient 17°C

SPUNDING PRESSURE: None

EFFICIENCY: 68%

OG: (1.088) 1.088

FG: (1.017) 1.016 / 1.014 after barrel

ATTENUATION: (74%) 81%

ABV: (9.3%) 10.2% / 10.47% after barrel (alternative formula)

PRIMING SUGAR:

PACKAGED VOLUME: litres

INGREDIENT COST: £

COST PER PINT: p

BREWING NOTES: Long but smooth brew day. Hit most of my numbers. Roughly 8.6 litres into the fermenter instead of 8, but I didn’t account for the added 500g of sugar. Leaf hop absorption rate still seems high. Perfect volume into the barrel. Barrelled on 01/03/25. Carbonation keg 17/10/25. Transfer from barrel went flawlessly. Nice and clear, slight hint of brett on the nose…?

BARREL TIME: 7 months 16 days

TASTING NOTES: