Victory Brewing Company Storm King Imperial Stout clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.089   FG = 1.025
IBU = 82   SRM = 53   ABV = 9.2%

Ingredients

14 lbs. (6.4 kg) Pilsner malt
2.5 lbs. (1.13 kg) Vienna malt
1 lb. (0.45 kg) Carafa® II malt (425 °L)
1 lb. (0.45 kg) roast barley (450 °L)
20 AAU Centennial hops (60 min.) (1.9 oz./54 g at 10.5% alpha acids)
5.25 AAU Cluster hop pellets (30 min.) (0.75 oz./21 g at 7% alpha acids)
2.9 AAU Cascade hop pellets (5 min.) (0.5 oz./14 g at 5.75% alpha acids)
1⁄2 tsp. yeast nutrients (15 min.)
1⁄2 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix all of the crushed grains with 6 gallons (22.7 L) of 170 °F (77 °C) water to stabilize at 155 °F (68 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes adding the hops, Irish moss and yeast nutrients according to the schedule.

After the boil, cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Condition for 1 week. Bottle or keg.

Extract with grains option: Substitute the Pilsner malt in the all-grain recipe with 6.6 lbs. (3 kg) Briess Pilsen, unhopped, liquid malt extract and 2.5 lbs. (1.13 kg) Pilsen light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dried malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.