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.

ALL-GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 59% OG: 1.110 FG: 1.032 IBUS: 40 ABV: 10.3%

MALT/GRAIN BILL

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

HOPS SCHEDULE

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).