Rastaman Stout (based on Dogfish Head Craft Brewery’s Bitches Brew)

(5 gallon/19 L, all-grain with adjuncts)
OG = 1.088 FG = 1.024 SRM = 58  ABV = 8.6%

Ingredients

3 lbs./1 qt. (1.4 kg/0.95 L) honey
3 lbs./1 qt. (1.4 kg/0.95 L) sorghum syrup
5 lbs. (2.3 kg) 2-row pale malt
4 lbs. (1.8 kg) malted buckwheat
2 lbs. (0.91 kg) crystal malt (120 °L)
8 oz. (0.23 kg) black patent malt
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) roasted barley
8 oz. (0.23 kg) Briess Midnight Wheat malt
1 tsp. amylase enzyme
8.8 oz. (250 g) Ethiopian hop leaves – Gesho Kitel (15 min.)
8 oz. (227 g) Ethiopian hop stems – Gesho Entchet (secondary)
1 Whirlfloc tablet (15 min.)
White Labs WLP720 (Sweet Mead) or Wyeast 4184 (Sweet Mead) yeast
1/2 cup honey & 1/3 cup DME (if priming)

Step by Step

Heat 18 quarts (17 L) strike water to 165 °F (73 °C) for 152 °F (67 °C) mash-in. Mash with amylase enzyme for 60 minutes. Raise to 170°F (77°C) mash-out and sparge with 170 °F (77 °C) water. Collect 5.5 gallons (21 L) of wort. Bring to boil, then remove from heat. Stir in honey and sorghum and stir until fully dissolved. Return to heat and boil for 60 minutes adding Whirlfloc and Gesho Kitel for final 15 minutes. Strain out Gesho, cool wort and pitch yeast. Primary fermentation for 7 days. Secondary fermentation for 14 days on Gesho Entchet then bottled