Bring Out the Imp Stout

(Originally published in Issue 4)

ALL-GRAIN

Joe Reynolds, director of research and development at Southern Tier, shared this imperial stout recipe.

OG: FG: Est IBUS: Est ABV:

1.092 1.024

MALT/GRAIN BILL

12 lb (5.44 kg) 2-row or other pale base malt 2.125 lb (964 g) crystal 60 malt 2.125 lb (964 g) Crisp chocolate malt 12 oz (340 g) debittered black malt 1.625 lb (737 g) flaked oats 0.5 lb (227 g) rice hulls (optional,

highly recommended)

HOPS SCHEDULE

1.25 oz (35 g) Magnum at 90 minutes. 3 oz (85 g) Willamette at 0 minutes.

DIRECTIONS

Saccharification rest at 155°F (68°C) for 60 minutes. Boil for 90 minutes. Ferment at 67–72°F (19–22°C) for 10 days (or until gravity stabilizes).

YEAST 50 9.4%

An American Ale Yeast such as Safale US05, White Labs WLP001, or Wyeast 1056

BREWER’S NOTES but

If possible, opt for softer water to facilitate a rounder mouthfeel. The rice hulls are optional but will help prevent a stuck mash, especially with the significant weight of oats. If you’re using dry yeast, consider making a pitch starter with rehydrated yeast and ~250ml of 8°P wort made from DME the night before your brew day.

Recipes are built to yield a batch size of 5 gallons (19 liters) and assume 72 percent brewhouse efficiency unless otherwise stated.