Yep, That's Stout Imperial Stout

Source: Kelly Jobe
Recipe added: 03/02/99
Email: jobe@adeq.state.ar.us

I just bottled this one a couple of days ago. Had a really nice flavor profile right out of the secondary, so have high hopes for aged product. Even at approx. 8% abv, does not have a strong alcoholic flavor. It's very hoppy, but seems well balanced.

Specifics

Recipe type: Extract
Batch Size: 6 Gallons
Starting Gravity: 1.089
Finishing Gravity: 1.028
Time in Boil: 60 minutes
Primary Fermentation: 10 days
Secondary Fermentation: 16 days

Ingredients:

12 pounds ultralight extract
12 oz. clover honey
8 oz. light brown sugar
1 tsp. gypsum
12 oz. chocolate malt
8 oz. black patent malt
12 oz. roasted barley
8 oz. flaked barley
1.5 oz. Galena hop pellets (60 min)
1.5 oz. Cascade hop pellets (60 min)
2.0 oz. Willamette hop pellets (30 min)
1.0 oz. Kent Goldings hop pellets (15 min)
1.0 oz. Kent Goldings hop pellets (dry hop in secondary)
1 tsp Irish moss
Yeast starter made with Wyeast American Ale Yeast #1056
3/4 cup corn sugar (priming)

Procedure:

Add specialty grains and flaked barley to boiling water. Turn off heat, cover, and steep 45 minutes to 1 hour. Remove grains and rinse with hot water to make 1.5 gallons. Add gypsum. Bring liquid to boil. Add extract, honey and brown sugar. Bring back to boil. Add Galena and Cascade hops. At 30 minutes add Willamette hops. At 15 minutes add 1 ounce Kent Goldigs hops and Irish Moss. Chill wort slightly and add to cold water in fermenter to make 6 gallons wort. Add 1,000 mL yeast starter at 80 degrees. Ferment 10 days at approx. 68 degrees. Transfer to secondary and ferment approx. 2 weeks. You will likely lose a gallon or so due to large amount of sediment, so secondary may take place in a five gallon carboy.

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