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Imperial Nut Brown Cinnamon Roll Ale

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Imperial Nut Brown Cinnamon Roll Ale

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Beer Style: Specialty 
Recipe Type: all-grain
Yield: 4 gallons

Description:

This goal of this beer was a first attempt at expanding the pastry stouts into browns with a slightly dialed back body (~1.030 vs ~1.040), but full flavor of cinnamon with vanilla, almond, maple, and lactose. In the end, the flavor profile could be dialed back or simplified a bit (maple doesn't come through entirely well with everything else). Regardless, this beer is a great autumn/winter warmer. It does best when allowed to age for 2-4 months.

Overall, the flavor for this beer is cinnamon, vanilla, and maraschino cherry in your face. It is fairly creamy and decently thick on the mouthfeel.

Ingredients:

  • Water treatments
  • 3.89 g Calcium Chloride (Mash 60 min)
  • 3.54 g Gypsum (Calcium Sulfate) (Mash 60 min)
  • 2.93 g Baking Soda (Mash 60 min)
  • 1.09 g Salt (Mash 60 min)
  • Grains
  • 1 lbs 12.00 oz Rice Hulls (0.0 SRM)
  • 5 lbs Munich Millet Malt (8.8 SRM)
  • 3 lbs 8.00 oz Biscuit Rice Malt (5.7 SRM)
  • 2 lbs Organic Roasted Buckwheat Malt (8.0 SRM)
  • 1 lbs 8.00 oz James Brown Rice Malt (25.0 SRM)
  • 1 lbs 8.00 oz Roasted Cara Millet Malt (42.0 SRM)
  • 1 lbs Organic Pale Buckwheat (2.0 SRM)
  • 12.00 oz French Roasted Millet Malt (20.0 SRM)
  • 10.00 oz Cara Millet Malt (7.0 SRM)
  • Enzymes
  • 7.50 ml AMG-300L (Mash 120 min)
  • 7.50 ml SEBflo TL (Mash 120 min)
  • 7.50 ml SEBstar HTL (Mash 135 min)
  • Hops/adjunct boil additions
  • 1.00 ml HopShot [89.0%] (CO2 Extract) - Boil 120 min
  • 1.00 Vanilla Beans (Boil 5 min)
  • 0.50 oz Chinook [13.0%] - Boil 5 min
  • 0.50 oz Mosaic (HBC 369) [12.2%] - Boil 5 min
  • 2.00 Cinnamon Stick (Boil 5 min)
  • 1 lbs 4.00 oz Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM)
  • 8.00 oz Maltodextrin [Boil for 5 min] (3.0 SRM)
  • 2 tsp yeast nutrient [Boil for 5 min]
  • Yeast
  • 1 pkgs New World Strong Ale (Mangrove Jack's #M42)
  • Added into primary after fermentation slows
  • 1 lbs Maple Syrup (35.0 SRM)
  • Secondary additions
  • 2.00 Vanilla Beans (Secondary 7 days)
  • 1.00 tbsp Almond Extract (Secondary 7 days)
  • 2.00 Cinnamon Stick (Secondary 7 days)

Additional Instructions

Primary Ferment: 21 days
Secondary Ferment: 7

Beer Profile

Original Gravity: 1.103
Final Gravity: 1.029
Alcohol by Vol: 10.0%
Color SRM: 23.8
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 4.0 Gallons
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Procedure:

Mash in at 175 deg F with about 20 quarts of water heated to 194 deg F, add HTL enzyme, hold for 60 minutes
Add 12 quarts of water chilled to 61 deg F, SEBflo TL & AMG-300L enzymes, and hold for 60 minutes
Recirculate and sparge to collect 6.25 gallons of wort
Boil, adding hopshot at the beginning, follow hop and adjunct additions as described under ingredients
Immediately chill to below 70 deg F
Pitch yeast and hold at 64 deg F for 7 days or until fermentation slows
Slowly add maple syrup a couple ounces each day until 1 lb is added (7-14 days)
Once gravity stabilizes, transfer to secondary on top of vanilla, cinnamon, and almond extract and hold for 7 days
Transfer to final resting spot (keg or bottle) and age for a month plus

Source:
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