Old Kracker Imperial Stout

After over 6 months in the bottle after 2+ months in secondary, this is starting to reach its peak. It's a rich, smooth imperial with balance tipped towards malt, although hops provide a citric contrast. I'll save some for next years NHC. At only 4 months it scored a 37.5.

Brewer:	Marc Rehfuss		Email:	myr3838@ksu.edu
Beer:	Old Kracker Imperial Stout		Style:	Imperial Stout
Type:	All grain		Size:	5 gallons
Color:	234 HCU		Bitterness:	72 IBU
OG:	1.105		FG:	1.030
Alcohol:	9.7% v/v (7.6% w/w)
Water:	2 tsp CaSO4 added to bottled, soft spring water.
Grain:	13 lb. Thomas Fawcatt Maris Otter 3 lb. Belgian Munich .5 lb. British brown 1 lb. Belgian CaraMunich 1 lb. Belgian chocolate 1 lb. Roasted barley .5 lb. Flaked barley
Mash:	72% efficiency
	120 min at 152 deg.
Boil:	90 minutes	SG 1.075	7 gallons
Hops:	1 oz. Columbus (17.8% AA, 60 min.) .25 oz. Perle (8% AA, 60 min.) 1 oz. Chinook (12% AA, 20 min.) 1 oz. Centennial (16% AA, 10 min.)
Yeast:	Wyeast 1028, stepped up from slant. 4000 ml starter, slurry only.
Log:	Primary fermentation 2 weeks. Massive blowover left my fridge a mess. Ambient was ~60 degs. Secondary for two months in lower 60's/
Carbonation:	3.75 ounces glucose per five gallons.
Tasting:	Deep chocolate and coffee character, without any astringency. Hint of diacetyl. Full, dextrinous body. Upfront chocolate sweetness yields to firm, clean hop and roasted grain bitterness. Very tasty. If anything, I'd up the roasted barley to 1.5 lbs and mash in the high 140's for a lower final gravity next time.

Recipe posted 07/27/03.