This will be an imperial stout:
You'll need to purchase 2 ea 3# bags of light DME
6 lbs light dme
2.5 lbs light honey
12 oz maltodextrine (body to counter the Honey)
Steep grains at 155 degrees for 30 minutes
12 oz chocolate malt
12 oz roast barley
8 oz crystal 40
8 oz crystal 80
Boil for 1 hour after hot break.
Add hops as follows:
Chinook 1 oz 60 minutes remaining
Tettanger 1 oz 30 minutes remaining
Mt Hood .75 oz 15 minutes remaining
Pitch yeast from a starter after cooling to 75 degrees. Ferment at 70 degrees to completion.
OG should be around 1.081
FG should be around 1.018 (depending on which dme you use)
IBU will be 45
SRM will be 46 (blacker than black)
Oh yea, I left out the munich and .5 oz of the chinook. Save it in the freezer for your next batch.
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen