Winter Yum Yum Stout

(5 gallons/19 L, all-grain)
OG = 1.092 FG = 1.028 IBU = 32 SRM = 52 ABV = 9.2%

Ingredients

11.5 lbs. (5.2 kg) 2-row pale malt (2 °L)
3.5 lbs. (1.6 kg) Maris Otter pale ale malt (3 °L)
1 lb. (0.45 kg) dark Munich malt
1 lb. (0.45 kg) crystal malt (60 °L)
1 lb. 0.45 kg) chocolate malt (350 °L)
8 oz. (0.23 kg) black malt (550 °L)
8 oz. (0.23 kg) roasted barley (530 °L)
11 AAU Willamette hops (60 min.) (2 oz./57 g at 5.5% alpha acid)
4 oz. (113 g) chocolate milk (15 min.)
2.5 lbs. (1.13 kg) whole raspberries (15 min.)
1 tsp. vanilla extract (15 min.)
1 tsp. ground cinnamon (15 min.)
4 oz. (113 g) chocolate milk (10 min.)
8 oz. (227 g) brown sugar (10 min.)
½ WhirlFloc tablet (10 min.)
4 spruce tips (0 min.)
Wyeast 1098 (British Ale) yeast or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
¾ cup corn sugar (if priming)

Step by Step

Mash the grains at 150 °F (66 °C) and hold at this temperature for 60 minutes. Raise grain bed to mash out at 172 °F (78 °C) then begin sparge. Sparge until you collect 6 gallons (23 L) in your kettle or until pre-boil gravity in the kettle reaches about 1.074. Total boil time is 60 minutes, adding hops at the beginning of the boil. Start adding the special ingredients with 15 minutes left in the boil and Whirfloc tablet with 10 minutes left in the boil. At 0 minutes, add the spruce tips then give the wort a stir for at least a minute and let settle for 15 minutes. Chill the wort to 66 °F (19 °C) and aerate. Ferment at 68 °F (20 °C) for 5 days or until signs of fermentation has subsided. Drop temperature to 54 °F (12 °C) and condition the beer for 3 weeks at this temperature. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle.