Imperial Irish Stout 2 – The Wreckening

Ingredients

• 9lb 2-Row
• 1lb 14oz Roasted Barley
• 1/2lb Black Patent
• 1/2lb Briess Chocolate
• 5oz Crystal 40L (4.6)
• 6lb Light Malt Extract (Dry)
• 2oz Centennial
• 1oz Cascade
• 1oz US Kent Golding
• 6oz Jameson
• 4tablets Beano

Notes

• Mashed in at 122F for 30min (temp was 127F at 15min and also at 30min)
• Conversion around 153F for 25 min
• So much grain.  Deciding to do a big beer and a little beer.  Sparging the grains for a second batch is proving to be an amusing challenge.
• 60min – 2oz Centennial
• 45min – 1oz Cascade
• 30min – 1oz US Kent Golding
• 15min – 1tsp Irish Moss

OG: 1.062

FG: 1.036

Success!?

So, I just bottled the Imperial Irish Stout and it didn’t taste contaminated.

At least, the taste of contamination didn’t overpower the alcohol content.

Which, by the way, damn.

You know that face you make when you’re sober and do a shot? And that big exhale you do to try to get some fresh air?

You do that every single time you sip this beer. It’s THAT alcoholic.

I gotta say. I don’t know if the Beano is the cause of this, but if it is, I’m going to abuse the crap out of this new information.

Besides being really, really high in alcohol content, it’s pretty good – way dry, which I’ve read is an effect of using Beano, and has kind of a burnt caramel / molasses flavor. It’s not bitter at all, and not malty. It seems really well balanced once you get past the alcohol. It’s not really heavy, either, despite the fact that you can’t see through it at all. At all. Light does not escape this beer.

Seriously – I’m kinda dizzy and all I’ve had is the skinny little testing tube! OK, I haven’t had anything to eat yet (priorities!).

I’m christening this one “Black Hole Sun”.