Perennial Take 10 Imperial Stout

Chris Kinast, Perennial Artisan Ales

This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-andsalty pretzel-stuffed chocolate bar.

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 72% OG: 1.144

FG: 1.049

IBUS: 45

ABV: 12.5%

MALT/GRAIN BILL

16.2 lb (7.3 kg) Proximity two-row 4.3 lb (2 kg) flaked oats

2.1 lb (953 g) Weyermann Carafa II 1.4 lb (635 g) Crisp black malt

1.2 lb (544 g) Proximity Crystal 60L 9 oz (255 g) pretzels

YEAST

DIRECTIONS

HOPS & ADDITIONS SCHEDULE

9.5 oz (269 g) maltodextrin at 60 minutes 8.7 oz (247 g) brown sugar at 60 minutes 6 oz (170 g) lactose at 60 minutes

1.9 oz (54 g) Magnum [12% AA] at

60 minutes

1 tsp (4.9 ml) yeast nutrient at 15 minutes 0.35 oz (10 g) sea salt at 15 minutes

9 oz (255 g) chocolate sauce on Day 4

9 oz (255 g) caramel sauce on Day 4

3 lb (1.4 kg) whole unsalted peanuts (see

below)

Omega OYL-004 West Coast Ale I or other Chico strain

The day before, make a large yeast starter to help ensure healthy fermentation. Mill the grains, add pretzels, and mash at 156°F (69°C) for 60 minutes. Vorlauf until the wort is clear and lauter to collect about 8 gallons (30 liters)—or more, depending on your evaporation rate. Boil the wort until it reaches target gravity (on Perennial’s system, this is usually 3–3½ hours). After the boil, chill the wort to 65°F (18°C), aerate well, and pitch plenty of yeast or a big, healthy starter. Ferment at 65°F (18°C), adding sauces after 4 days. Once the gravity is stable, crash to 32°F (0°C) and add peanuts for 7 days. Package and carbonate to 2.25 volumes.