Imperial Stout

Description:

I have been brewing Imperial Stouts all summer—10 batches altogether. (Talk about a beer out of season—rawlp!) Many interesting Imperial Stouts were produced. The one I liked the most had all the trappings of an Imperial Stout but without that expected alcoholic flavor. A Big Beer without the Burn. The alcoholic strength was present but the corresponding alcoholic flavor was masked by the “brick house” body. The beer was so thick it looked like 10-40w motor oil. Really.

Ingredients:

• 5–1/2 pounds, Belgian Pale malt
• 3 pounds, Dextrine malt
• 3 pounds, Belgian Carapils
• 2 pounds, Belgian Special-B
• 1 pound, Wheat malt
• 1 pound, Crystal malt (60L)
• 1 pound, Belgian Biscuit
• 3/4 pound, Chocolate malt
• 3/4 pound, Black Patent
• 1/2 pound, Roasted Barley
• 2 pounds, dark brown sugar
• 2 Licorice sticks
• 1 ounce, Bullion hops (10%), 60 minute boil
• 1 ounce, Cascade hops (5.9%), 45 minute boil
• 1 ounce, Kent Goldings (4.9%), 30 minute boil
• 1 ounce, Fuggles (3.1%), 15 minute boil
• 1 ounce, Mt. Hood (3.5%), steep
• Wyeast Chico ale yeast

Procedure:

Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5–1/2 gallons.