Brewery
Jackson's Imperial Stout #2
It's black, it's stout, it'll knock you out!
A beefed-up variation of Imperial Stout #1.
This recipe is for a 5-gallon batch @ 30 HBUs. Expect an alcohol content of greater than 8% by volume.
Ingredients:
5 gallons of Brita-filtered tap water
4 pounds of plain malt extract syrup (Alexander's, pale)
3.3 pounds of plain malt extract syrup (John Bull, amber)
3.3 pounds of plain malt extract syrup (Muntons, amber)
1 pound of Munich malt
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)
1 packet (5g) of champagne yeast (Lalvin)
The Mini Mash (1 Gallon, 45 Minutes):
Add the grains to 1 gallon of water @ 155?F.
Return the temperature to 155?F.
Maintain temperature for 45 minutes.
"Sparge" into another brewpot using 1 gallon of water @ 180?F.
The Boil (3 Gallons, 70 Minutes):
Add 1 gallon of hot water to the brewpot.
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, add the champagne yeast, and ferment for 21 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!