Extremely Imperial Stout
5 gallons, partial mash; OG = 1.087; FG = 1.025; 58 IBUs; 24.6 HBUs
- 11.5 lbs. British pale malt
- 1 lb. crystal malt, 90° Lovibond
- 1 lb. chocolate malt
- 1 lb. roasted barley
- 3 lbs. unhopped light dry malt extract
- 0.5 oz. Chinook hop pellets (12% alpha acid), for 60 min.
- 1.5 oz. Perle hop pellets (7.4% alpha acid), for 30 min.
- 1.5 oz. Willamette hop pellets (5% alpha acid), 1 oz. for 15 min., 0.5 oz. for steeping
- 1/2 tsp. Irish moss
- 2 packs Doric yeast or 1 pack Wyeast 1056 (American Ale)
- 3/4 cup corn sugar for priming
Step by Step:
Crush all grains together. Use your favorite mashing technique, infusion, stove-top, or
whatever matches your equipment. Strike in at 158° F, cover, and hold for 60 min. Sparge with
175° F water to yield 6 gal. in the brewpot.
Heat in brewpot. When boil starts, add extract and Chinook hops. Boil 30 min. and add Perle hops. Boil 15 min. more and add 1 oz. Willamette hops and Irish moss. Boil 15 min. more. Add 0.5 oz. Willamette hops and turn off heat. Total boil is 60 min. Cool the wort to below 75° F. Siphon into the primary fermenter, splashing while siphoning. Pitch yeast.
Ferment at 60° to 70° F until complete, prime, and bottle. Age six weeks.