Veronica's Imperial Stout NHC 2005

Joe Formanek

Russian Imperial Stout

for 5 U.S. gallons (19 L)

Ingredients

5.0 lb   (2.27 kg) DWC pale malt

5.0 lb   (2.27 kg) Mid America pale malt

1.5 lb   (0.68 kg) English roast barley

1.5 lb   (0.68 kg) DWC chocolate malt

1.0 lb   (0.45 kg) special pale malt

1.0 lb   (0.45 kg) DWC biscuit malt

1.0 lb   (0.45 kg) wheat malt

1.0 lb   (0.45 kg) light Munich malt

1.0 lb   (0.45 kg) Quaker oats

0.5 lb   (227 g) DWC caramel Munich malt

0.5 lb   (227 g) black patent malt

0.5 lb   (227 g) Special B malt

2.0 lb   (0.91 kg) dry malt extract

2.0 oz (57 g) Centennial whole hops, 10.1% alpha acid (60 min.)

2.0 oz (57 g) Perle whole hops, 6% alpha acid (60 min.)

2.0 oz (57 g) Fuggles whole hops, 5.7% alpha acid (60 min.)

1.0 oz (28 g) Willamette whole hops, 4.5% alpha acid (10 min.)

0.25 oz(14 g) N. Brewer whole hops, 7% alpha acid (0 min.)

White Labs WLP 002 English ale yeast (1 L)

0.5 cup corn sugar to prime

Irish moss to clarify

Specs

Original Specific Gravity: 1.115

Final Specific Gravity: 1.035

Boiling Time: 90 minutes

Primary Fermentation: 6 days at 65° F (18° C) in glass

Secondary Fermentation: 26 days at 65° F (18° C) in glass

Directions

Mash grains at 128° F (53° C) for 15 minutes. Raise to 140° F (74° C) and hold for 15 minutes. Raise to 155° F (68° C) and hold for 60 minutes. Mash out at 170° F (77° C) for 10 minutes.

Judges’ Comments

“Thank you for a great beer! I can’t think of anything that I could say to improve this beer.”

 “Nice example of style. Very drinkable, good balance and complexity. Nice alcohol presence—firm but not hot. Good job.”