Brewery
Jackson's Imperial Stout #1
A black, chewy stout.
This brew is still the standard by which others are judged.
This recipe is for a 5-gallon batch @ 30 HBUs. Expect an alcohol content of greater than 7% by volume.
Ingredients:
5 gallons of Brita-filtered tap water
4 pounds of plain malt extract syrup (Alexander's, pale)
3.5 pounds of plain malt extract syrup (John Bull, amber)
3.3 pounds of plain malt extract syrup (Muntons, amber)
1 pound of flaked barley
1 pound of roasted barley
8 ounces of Northern Brewer hops pellets (alpha acid:?7.5%)
1 packet (15g) of ale yeast (Coopers)
The Boil (3 Gallons, 70 Minutes):
Add the grains to 2 gallons of water, and bring to a boil.
"Sparge" into another brewpot using 1 gallon of water @ 180?F.
Add the malt extracts to the brewpot, stir to dissolve, and bring to a boil.
Add 4 ounces of the hops pellets, stir them in, and return to a boil.
Boil for 60 minutes.
Add 2 ounces of the hops pellets.
Boil for another 10 minutes.
Reduce temperature to 80?F as quickly as possible (I use a wort chiller).
Using the remaining hops pellets (2 ounces) and an automatic drip coffee maker, prepare a 12-cup pot of hop tea.
Add the tea to 2 gallons of cold water in the fermentor.
Siphon and strain the wort into the fermentor.
Add any necessary "make-up" water.
Add the ale yeast to the fermentor.
Measure the specific gravity.
Fermentation:
Stage 1: Ferment for 14 days.
Stage 2: Transfer to another fermentor; ferment for 28 days.
Bottling:
Measure the specific gravity, and calculate the alcohol content.
Prime using 6 ounces (about 1 cup) of dry malt extract (Muntons, dark) in 3 cups of water (15-minute boil), and bottle.
Don't start drinking it for at least a month!