Dark Matter Imperial Stout

This is a dark, rich, highly alcoholic stout that is very well balanced. The recipe below is for a half batch so you will only have about 2.5 gallons when you’re done. I did this because I wasn’t sure I could mash the quantity of grain needed for a full batch. If you can, go for it. This beer benefits from a yeast starter and from significant aging. Even six months later, it is still delicious.

Goals

• 5 gallons
• Starting specific gravity: 1.090
• Finishing specific gravity: 1.025 - 1.030
• ABV: 8.5%
• Bitterness: 65 IBU
• Color: 40 SRM

All grain recipe

Ingredients

• 6.4 lb. 2 row
• 0.75 lb. roasted barley
• 0.5 lb. chocolate malt
• 0.5 lb. flaked oats
• 0.25 lb. 60L crystal malt
• 1.5 oz. Fuggles (60 minutes)
• 0.5 oz. Fuggles (5 minutes)
• Wyeast #1728 (Scottish Ale)

Procedure

• Heat 10.5 quarts of mash water to 168° F.
• Add hot water to crushed grains in mash tun.
• Hold for 60 minutes at 155° F.
• Lauter with 174° F water, collecting 3.5 gallons.
• Bring to a boil.
• Add 1.5 oz. Fuggles hops. Boil 60 minutes.
• With 5 minutes remaining, add 0.5 oz. Fuggles hops.
• Cool with wort chiller to ~ 75° F and transfer to carboy. Add extra water to bring to 2.5 gallons.
• Pitch yeast (or a yeast starter, if you’ve got one).
• Bottle or keg when fermentation is complete.