Abnormal Beer Co.’s Adjunct-ready Imperial Stout
Derek Gallanosa of Abnormal Beer Co. in San Diego brews this imperial stout base before giving it treatments such as vanilla, coffee, coconut, and more.
Batch size: 5 gallons (19 liters) Brewhouse efficiency: 59% OG: 1.110 FG: 1.032 IBUS: 40 ABV: 10.3%
13 lb (5.9 kg) 2-row malt 2 lb (907 g) chocolate malt 1.75 lb (794 g) flaked oats 1 lb (454 g) Crystal 60L 1 lb (454 g) Caramunich 1 lb (454 g) Patagonia Black Pearl 0.75 lb (340 g) roasted barley 2 lb (907 g) light dry malt extract (DME) 2 lb ( 907 g) Malto Dextrin 0.5 lb (227 g) rice hulls
2.3 oz (65 g) Nugget [15.5% AA] at 60 minutes
YEAST 2 packets
Safale US-05 DIRECTIONS
Use 1 quart (946 ml) of water per pound (454 g) of malt. Add all the base grains at the bottom of the lauter/ mash tun, then the specialty grains on top of that. It helps with lautering. Mash at 148°F (64°C) for 4 hours. Boil for 60 minutes following the hops schedule. Chill the wort, and pitch the yeast. Aerate for 30–60 seconds on the first day of fermentation to help bring down the final gravity a bit. Ferment at 66°F (19°C) and on day 5 or when fermentation begins to slow down, raise the temperature to 70°F (21°C).