by Chris Carr
This imperial stout won the "Best of Your Cellar" contest held by The MOB at the June meeting. Chris is one of five new members that signed up at the June meeting and he's already taking top honors. Excellent job Chris, keep up the good work!
For a 3.0 gallon yield for a 90 minute boil
O.G.: 1.134
F.G.: 1.029
IBU: 73.7
ABV%: 13.93%
Color 62.3 SRM
Fermentables
2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 14.04 %
2.00 lb Amber Liquid Extract (12.5 SRM) Extract 14.04 %
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 49.12 %
1.00 lb Roasted Barley (300.0 SRM) Grain 7.02 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.26 %
0.50 lb Carafa II (412.0 SRM) Grain 3.51 %
0.50 lb Coffee Malt (150.0 SRM) Grain 3.51 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.51 %
8.00 oz Malto-Dextrine (Boil 5.0 min) Misc
Hops and Adjuncts
1.50 oz Nugget [13.00 %] (60 min)Hops 61.2 IBU
2.00 oz Williamette [5.50 %] (10 min)Hops 12.5 IBU
Yeast
1 Pkg California Ale (White Labs #WLP001) Yeast-Ale; make an appropriate size yeast starter.
Single infusion mash technique
The mash was a medium body single infusion at 154 for 60min.
Carbonation
Carb and conditioned with Safale's T58 belgian yeast on corn sugar.
Comments
Cut out the Malto dextrin if you want less body.
