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James E. Pepper Imp Brown Ale

334 calories 38.6 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 334 calories (Per 12oz)
Carbs: 38.6 g (Per 12oz)
Created: Saturday October 10th 2026
1.099
1.031
8.9%
25.3
21.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Simpsons - Finest Pale Ale Golden Promise12 lb Finest Pale Ale Golden Promise 37 2.4 64.9%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 5.4%
1 lb Crisp Malting - Caramalt 15L1 lb Caramalt 15L 32.7 17.5 5.4%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 5.4%
4 oz Crisp Malting - Chocolate Malt4 oz Chocolate Malt - (late mash tun addition) 32.66 450 1.4%
3 lb Briess - DME Pale Ale3 lb DME Pale Ale - (late boil kettle addition) 45 6 16.2%
4 oz Weyermann - Acidulated4 oz Acidulated 27 3.4 1.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil at 212 °F 60 min 25.34 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 80 min.
3 g Gypsum Water Agt Mash 80 min.
3 g Baking Soda Water Agt Mash 80 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 446 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.8 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.77 gal Strike 166 °F 152 °F --
mash rest Temperature 152 °F 152 °F 60 min
vorlauf, add chocolate malt Vorlauf 152 °F 152 °F 20 min
3.13 gal Sparge 180 °F 180 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.84 19.4  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.3 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Source water: distilled. Fortifying with salt additions to mash. pH adjustments made with acid malt.


Add chocolate malt during vorlauf (mash cap)


Finishing directions
Add 2 oak spirals in 750ml of James E Pepper 1776 rye whiskey, age for a month then add whiskey and oak to the serving keg. Rack beer from fermentor after 1 month of ferm and either condition with 4.8oz of priming sugar or force carb to 2.5 vol. Age on oak for at least 2 weeks before serving. If the beer is 8.8% and the whiskey is 58% this should boost finishing abv to ~10.8%

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  • Last Updated: 2026-10-10 13:34 UTC