Imperial Stout.

A big, dark, bitter, chocolatey stout that really improves with a few months of aging. It’s been a hit both times I’ve made it and the third batch (minus the dry hops) is currently aging in a barrel at Grant Morgan’s house.

Specifications

Style: 20C. Imperial Stout

SRM: 50

ABV: 8.0%

IBU: 78

OG: 1.086

FG: 1.025

Mash Eff: 70%

Ingredients

Malts

Maris Otter – 70%
Flaked barley – 3%
Crystal 60 – 6%
Crystal 80 – 3%
Crystal 120 – 1.5%
Special B – 3%
Chocolate malt – 4.5%
Roasted barley – 6%
Black malt – 3%

Hops

1oz Kent Goldings (5.3%AA) FWH
1oz Chinook (12.8%AA) 60 min
1oz Centennial (10.8%AA) 15 min
1oz Willamette (4.2%AA) 5 min
1oz Chinook (12.8%AA) dry hop 4 days
1oz Fuggles (4.5%AA) dry hop 4 days

Yeast

Imperial A10 Darkness

Directions

Mash at 154°F for 90 minutes