Devil’s Tongue Imperial Stout (Habanero)

Devil’s Tongue Imperial Stout

(5 gallons/19 L, all-grain)
OG = 1.104 FG = 1.050
IBU = 100+ SRM = 61 ABV = 8.2%

Ingredients
9.5 lbs. (4.3 kg) North American 2-row pale malt
4 lb. (1.8 kg) crystal malt (60 °L)
3 lbs. (1.4 kg) British caramalt (35 °L)
3 lbs. (1.4 kg) dark Munich malt
1 lb. (0.45 kg) Special B malt
1 lb. (0.45 kg) wheat malt
12 oz. (0.34 kg) roasted barley
8 oz. (0.23 kg) black patent malt
8 oz. (0.23 kg) chocolate malt
1 lb. (0.45 kg) lactose sugar
1 lb. (0.45 kg) Lyle’s Black Treacle
16 fl. oz. (473 ml) maple syrup
33 AAU Nugget hops (90 min.) (3 oz./85 g at 11% alpha acids)
7.5 AAU Cascade hops (10 min.) (1 oz./28 g at 7.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
Habanero pepper extract (see below) after primary fermentation
¾ cup corn sugar (if priming to bottle)

Step by Step
A week before brewing, dice 10-12 habanero peppers, place in a 32 fl. oz. (0.95 L) jar and fill with vodka to create habanero pepper extract. Two days prior to brewing, make a 2-L yeast starter or alternatively, you can brew a small ale with the yeast to build up enough yeast to pitch into the stout.

This is a single infusion mash. Mix the crushed grains with 7.4 gallons (28 L) of water to stabilize the mash at 152 °F (67 °C) and hold for 120 minutes. Sparge with 3.5 gallons (13.2 L) of 170 °F (77 °C) water.

Collect 7.5 gallons (24.6 L) of wort and add: lactose, treacle and maple syrup and stir to be certain all are thoroughly in solution before beginning your 90 minute boil. Add hops and Irish moss per the schedule on the ingredients list. At the end of the boil, you should have 6 gallons (22.7 L) in your kettle.

After the boil, give your wort a stir to create a whirlpool, then let the wort settle for 30 minutes prior to chilling. Cool the wort to 70 °F (21 °C) for fermenting, aerate well and pitch your yeast. After seven days, rack to secondary fermenter and add habanero extract in 2 fl. oz. (59 mL) increments and taste to achieve desired level of heat. When fermentation is complete and beer has cleared, bottle or keg as usual.

Devil’s Tongue Imperial Stout

(5 gallons/19 L, extract with grains)
OG = 1.104 FG = 1.050
IBU = 100+ SRM = 61 ABV = 8.2%

Ingredients
3.3 lbs. (1.5 kg) Munich liquid malt extract
1 lbs. (0.45 kg) extra light dried malt extract
1 lbs. (0.45 kg) wheat dried malt extract
4 lb. (1.8 kg) crystal malt (60 °L)
3 lbs. (1.4 kg) British caramalt (35 °L)
1 lb. (0.45 kg) Special B malt
12 oz. (0.34 kg) roasted barley
8 oz. (0.23 kg) black patent malt
8 oz. (0.23 kg) chocolate malt
1 lb. (0.45 kg) lactose sugar
1 lb. (0.45 kg) Lyle’s Black Treacle
16 fl. oz. (473 ml) maple syrup
33 AAU Nugget hops (90 min.) (3 oz./85 g at 11% alpha acids)
7.5 AAU Cascade hops (10 min.) (1 oz./28 g at 7.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
Habanero pepper extract (see below) after primary fermentation
¾ cup corn sugar (if priming to bottle)

Step by Step
Heat 6 gallons (21 L) of water in your kettle. In a large muslin or paint strainer bag, add all the crushed grains and soak in the water until the temperature reaches 170 °F (77 °C). Place the grains in a colander and rinse with 1 gallon (3.8 L) hot water. Add the liquid and dried malt extract as well as the lactose, treacle and maple syrup and stir to be certain all are thoroughly in solution before beginning your 90 minute boil. You should have 6.5 gallons (23 L) in you kettle at the beginning of the boil. Add hops and Irish moss per the schedule on the ingredients list. At the end of the boil, you should have 5 gallons (19 L) in your kettle.

After the boil, give your wort a stir to create a whirlpool, then let the wort settle for 30 minutes prior to chilling. Cool the wort to 70 °F (21 °C) for fermenting, aerate well and pitch your yeast. After seven days, rack to secondary fermenter and add habanero extract in 2 fl. oz. (59 mL) increments and taste to achieve desired level of heat. When fermentation is complete and beer has cleared, bottle or keg as usual.