Star Anise Stout

(5 gallon/19 L, all-grain)
OG = 1.093  FG = 1.028 IBU = 64  SRM = 61  ABV = 8.5%

Ingredients

13 lbs. (5.9 kg) Gambrinus pale malt
4.0 lbs. (1.8 kg) Weyermann Pilsner malt
0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
1.6 lbs. (0.72 kg) Weyermann Carafa® Special II malt (400 °L)
1.0 oz. (28 g) star anise 16 AAU New Zealand Pacific Gem hops (60 min.) (1.0 oz./28 g of 15.9% alpha acids)
6.8 AAU German Hallertauer Tradition hops (15 min.) (1.0 oz./28 g of 6.8% alpha acids)
1.0 oz. (28 g) Belgian Saaz hops (5 min.) White Labs WLP013 (London Ale) yeast

Step by Step

Mash for 60 minutes at 158 °F (70 °C).  Boil for 60 minutes.  Add hops at times indicated. Cool to yeast pitching temperature and ferment at 68 °F (20 °C) for 2 weeks in primary. Rack to secondary, and add star anise that has been toasted and broken up. After another week, bottle or keg as normal.