Carolina Brewing Company’s Groundhog Imperial Stout clone

Carolina Brewing Company: Groundhog Imperial Stout clone

(5 gallons/19 L, all-grain)
OG= 1.093   FG = 1.027
IBU = 45   SRM = 49   ABV = 9.5%

Ingredients
16 lbs. (7.3 kg) 2-row pale malt
2.25 lbs. (1 kg) caramel malt (60 °L)
1.3 lbs. (0.6 kg) roasted barley (300 °L)
8 oz. (0.23 kg) black malt
12 AAU Nugget hops (90 min.) (1 oz./28 g at 12% alpha acids)
0.25 oz. (7 g) Willamette hops (10 min.) 0.25 oz. (7 g) Willamette hops (5 min.)
0.25 oz. (7 g) Willamette hops (1 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mash for 60 minutes at 152 °F (67 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C) for three weeks, then drop temperature 10 °F (5 °C) per day until it reaches 30 °F (-1.1 °C). Hold at 30 °F (-1.1 °C) for one week. Bottle or keg as usual.

Partial mash option
Substitute the 2-row pale malt in the all-grain recipe with 3.5 lbs. (1.6 kg) extra light dried malt extract and 6.6 lbs.. (3 kg) golden light liquid malt extract. Place crushed grains in a steeping bag and steep in 5 qt. (4.6 L) of water at 152 °F (67 °C) for 45 minutes. Remove grain bag and rinse with 2.5 qt. (2.4 L) of water at 170 °F (77 °C). Add water to make 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops at the appropriate times. Keep a small pot of boiling water handy and do not let boil volume drop below 3 gallons (11 L). Stir in liquid malt extract during final 15 minutes of the boil, stirring until extract has dissolved completely. After the boil, top off to 5 gallons (19 L) and follow the remaining portion of the all-grain recipe.