Overview
Info: 5 gallon Imperial Stout extract kit from Beer, Beer, and More Beer
Brewed: October 20, 2004 (in cooperation with East Side Brewing: Medfield, and friends James and Gabriel).
Bottled: November 22, 2004
OG: >1.090 (estimated)
FG: not measured
ABV: ?

Ingredients
Grains
  • 6 oz. Chocolate Malt
  • 1 lb. Crystal Malt 40L
  • 8 oz. Black Roasted
  • 6 oz. Black Patent
Extracts
  • 12 lbs. Ultralight Malt
  • 1 lb. Light Dry Malt Extract (DME)
Hops
  • Bittering: 2 oz. Magnum
  • Flavor: None
  • Aroma: 2 oz. Cascade
Yeast
  • White Labs California Ale
Miscellaneous
  • 8 oz. Maltodextrin
  • 8 oz. Unsweetened Baking Chocolate
  • 1 tablet Whirfloc (clarifying agent)
  • Toasted Oak chips soaked in whiskey. Oak chips filled up to 12oz mark in a graduated jar, topped up with whiskey to the 14oz mark

Brewing Notes
Prior to brewing, the oak chips were toasted in a 300F oven. They were then soaked in a jar of whiskey for ~4 weeks.

Grains steeped at 150F for 20 minutes. 60 minute, ~3 gallon boil. Extract, maltodextrin, and baking chocolate added. Water brought to boiling, and magnum hops were added. Be very careful of boil over here. This batch seemed much more prone to boil over than any of the others. All hops in pellet form. Whirfloc added with 20 minutes remaining in boil. Cascade hops added with 5 minutes remaining in boil.

The oak chips and whiskey were added to the beer upon racking to the secondary fermenter 2 weeks after brewing (Nov 4), and allowed to stay in the beer for 2 1/2 weeks. At bottling, the beer was excellent, very reminiscent of the Weyerbacher Heresy Stout that we were trying to replicate. This beer aged *very* well.