Leap Second Imperial Stout - Imperial Stout - 2007 National Homebrew Competition Winner

Ingredients

For 5 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% a.a. (100 min.)
    0.5 oz (14 g) Centennial whole hops, 10.7% a.a. (100 min.)
    1.5 oz (43 g) Liberty whole hops, 4.6% a.a. (30 min.)
    1.0 oz (28 g) E.K.Goldings whole hops, 6.6% a.a. (30 min.)
    1.0 oz (28 g) Liberty whole hops, 4.6% a.a. (steep)
    1.0 oz (28 g) Liberty whole hops, 4.6% a.a. (dry)
    Wyeast and White Labs American ale/California ale yeast
 

Specifications

    Original Gravity: 1.099
    Final Gravity: 1.024
    ABV: 9.84%
 

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.
    Forced CO2 to carbonate (2.4 vol).