1^st PLACE IMPERIAL STOUT

Chris Jones & Diane Catanzaro

INGREDIENTS:

0.5 lb oats

0.5 lb crushed wheat (for head retention)

0.5 lb roasted barley

0.5 lb black patent malt

1 lb chocolate malt

1 lb 60 L crystal malt

7.0 lb John Bull dark malt extract (liquid)

2.0 lb Carlson light malt extract (dried)

0.5 lb maltodextrin

0.5 tsp Irish moss (30 minutes; to clarify beer)

1 oz Yakima Magnum hop pellets, 15.7 AAU per oz, 50 minutes

0.5 oz Amarillo hop pellets, 7.3 AAU per oz, 15 minutes

Wyeast 1056 American ale yeast

BREWED: 8 Jan 2006

SPLIT INTO TWO SECONDARY FERMENTERS: 16 Jan 2006

One secondary was left alone, an imperial stout. We added a three pound can of Oregon brand pureed raspberries to the other one. Put it in a tertiary about ten days later to get the beer off some of the settled raspberry fruit, then bottled it.

BOTTLED: 24 Jan 2006 (the imperial stout); the raspberry imperial stout was bottled about two weeks later.

COMMENTS: Added the grains to cold water, brought it up to 155 degrees F, and steeped them for 30 minutes. Half of this was our attempt to make a BJCP 13F style ale. The Imperial Stout took third place in the HRB & TS Club Extract contest, April 2006; third place in the HRB & TS Club Extract contest, April 2007; the raspberry imperial stout took first place in the HRB & TS Club Fruit beer contest, August 2007. Next time we make it, we=ll add another couple of pounds of malt extract to bump the alcohol content higher.