Leap Second Imperial Stout NHC07
Category 13: Stout
Gold Medal
Sponsored by Brew & Grow
Rob Beck, Pancho Luna and Philip Leonard, Kansas City, MO, Russian Imperial Stout, Kansas City Bier Meisters
"Leap Second Imperial Stout"
Imperial Stout
Ingredients for 5 U.S. gallons (19 L)
16.25 lb (7.37 kg) Crisp Maris Otter pale malt
0.75 lb (0.34 kg) Simpsons chocolate malt
0.5 lb (227 g) Castle black malt
0.5 lb (227 g) Simpsons roast barley
1.0 lb (0.45 kg) Crisp 80L crystal
0.5 lb (0.45 kg) Briess victory malt
0.8 oz (23 g) Magnum whole hops, 13.9% alpha acid (100 min.)
0.5 oz (14 g) Centennial whole hops, 10.7% alpha acid (100 min.)
1.5 oz (43 g) Liberty whole hops, 4.6% alpha acid (30 min.)
1.0 oz (28 g) E.K.Goldings whole hops, 6.6% alpha acid (30 min.)
1.0 oz (28 g) Liberty whole hops, 4.6% alpha acid (steep)
1.0 oz (28 g) Liberty whole hops, 4.6% alpha acid (dry)
Wyeast and White Labs American ale/California ale yeast
Forced CO2 to carbonate (2.4 vol.)
Original Specific Gravity: 1.099
Final Specific Gravity: 1.024
Boiling Time: 120 minutes
Directions
Mash grains at 140° F (60° C) for 15 minutes. Raise to 153° F (67° C) and hold for 115 minutes. Mash out at 166° F (74° C) for 19 minutes. This beer was brewed in three separate 5-gallon batches by the three brewers. It was fermented and conditioned together (15 gallons) and packaged individually (5 gallons) by the individual brewers.
Judges' Comments
"Chewy, great complexity. I would pay money for this beer."