Private Press Base Imperial Stout

Brad Clark, Private Press Brewing

“All of Private Press’s releases are blended expressions,” says Brad Clark. “I have high-fg beers and lower ones, all in different barrels and of varying ages. I use these ‘threads’ to build the desired mouthfeel and body in all my imperial stouts and barleywines.”

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 72% OG: 1.140

FG: 1.068

IBUS: 59

ABV: 10%

MALT/GRAIN BILL

13.2 lb (6 kg) two-row pale

3.3 lb (1.5 kg) Munich

1.5 lb (680 g) Weyermann Carafa II

1.5 lb (680 g) flaked oats

1.1 lb (499 g) Dingemans Special B 1 lb (454 g) rice hulls

10 oz (283 g) Gambrinus Honey Malt 7 oz (198 g) Weyermann Carafa III

HOPS AND ADDITIONS SCHEDULE

3.9 lb (1.77 kg) Muntons dark dry malt extract (DME) at

start of boil

1.5 ml isomerized hop extract [60% AA] at start of boil 2.2 oz (62 g) East Kent Goldings [5% AA] at 30 minutes

YEAST

Safale US-05 or other Chico strain

DIRECTIONS

Mill the grains and add about 7.25 gallons (27.4 liters) of 163°F (73°C) water, aiming for a mash temperature of 152°F (67°C). Hold 30 minutes, then lauter slowly. Sparge and top up as necessary to get about 8.2 gallons (31 liters) of wort—or more, depending on your evaporation rate. Boil 4 hours, adding extracts and hops according to the schedule. After the boil, chill the wort to 68°F (20°C), aerate well, and pitch plenty of yeast or a healthy starter. Ferment at 68°F (20°C) for 3 days, raise the temperature to 72°F (22°C) for 1 day, then allow to free rise. Ferment patiently until gravity stabilizes. When fermentation is complete, rack into a bourbon barrel (or onto oak cubes or spirals soaked in bourbon) for extended aging and blending.

BREWER’S NOTES

Aim for a mash ph of 5.3, avoiding chalk (calcium carbonate) if possible.