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

Imperial Irish Stout

In my last post about this beer, I was pretty stoked about it.

I am seriously stoked about this beer. It’s goddamn fantastic. I don’t have the faintest idea how the planets aligned to make that happen, but I don’t even want to give any of it away it’s so good.

Next month, though, I’m going to take the few remaining bottles I have to the Chicago Beer Society‘s monthly meeting to get some opinions from people who know their beer. I gave some to a couple of the bartenders at Hopleaf and they really seemed to like it.

I’m definitely going to be doing this recipe again, hopefully with the same success. Even though it was pretty expensive to make, it’s been worth every penny.