"Midnight Eye" Belgian-Style Imperial Stout

A rich, velvety and smooth Imperial Stout with a twist of Belgian character.

Brewer:	Bill Carleton		Email:	gwillhunt@hotmail.com
URL:	http://www.carletonbrew.com
Beer:	"Midnight Eye" Belgian-Style Imperial Stout		Style:	Imperial Stout
Type:	Partial mash		Size:	5.5 gallons
Color:	264 HCU		Bitterness:	72 IBU
OG:	1.101		FG:	1.020
Alcohol:	10.5% v/v (8.2% w/w)
Water:	Used unfiltered tap water with 1tsp of gypsum.
Grain:	1 lb. American crystal 120L .75 lb. Belgian chocolate .75 lb. British black patent 1 lb. Roasted barley 1 lb. Flaked oats .5 lb. Flaked rye .5 lb. Flaked wheat
Mash:	40% efficiency
	This is a stovetop partial mash. Take a 3-5 gallon kettle and bring 2 gallons of tap water up to 170 degrees. Steep all of the specialty grains in the water for 75-90 minutes along with .25 lbs of rice husks to keep the flaked oats from clumping. Pour the partial mash over a stainless steel strainer into your primary boiling kettle. Bring the remainder of your wort water (around 4.5 gallons) up to 155 degrees and pour it over the strainer where your specialty grains are, totalling 6.5 gallons in the wort. Then add your dry malt extract. Next, add .5oz of Chinook hops and .2oz Pacific Gem to the wort pre-boil. Follow the remaining hops schedule as indicated once the wort has come to a boil.
Boil:	60 minutes minutes	SG 1.086	6.5 gallons
	8 lb. Light dry malt extract 2 lb. Wheat extract 1 lb. Belgian candi sugar 4 oz. Maple syrup
	-Add Belgian candi-sugar once the wort is brought to a boil. -Add 1tsp Irish Moss with 15 minutes left in the boil. -At flame out, add 2oz of Smoked Maple Syrup
Hops:	1 oz. Chinook (13% AA, 60 min.) .5 oz. Pacific Gem (15.4% AA, 60 min.) .5 oz. Chinook (13% AA, 45 min.) .3 oz. Fuggles (4.7% AA, 30 min.) .3 oz. Kent Goldings (5% AA, 30 min.) .3 oz. Chinook (13% AA, 15 min.) .3 oz. Fuggles (4.7% AA, 15 min.) .25 oz. Chinook (aroma) .25 oz. Fuggles (aroma) .25 oz. Kent Goldings (aroma) .25 oz. Pacific Gem (aroma)
Yeast:	Use Wyeast's Belgian Abbey II Yeast once the wort has been cooled to 70 degrees. add yeast nutrient at flame out.
Log:	Keep in Primary for 10-14 days or until bubbling significantly slows. Rack to Secondary for 5-7 days -- add a Propogator of Belgian Abbey II 2-3 days before bottling to help finish off the fermentation process. Add .5 oz mocha oak chips to secondary Add .5 oz vanilla oak chips to secondary
Carbonation:	1.9 volumes	Corn Sugar: 2.75 oz. for 5.15 gallons @ 65°F
	For the priming potion -- add the remaining 2oz of Smoked Maple Syrup to the 2 cups of water and 2.75oz of Corn Sugar. Add 2 tsp of vanilla extract (optional) if you want additional vanilla character. Let the bottles stay at 65-70 degrees for 2-3 days then bring them to cellar temperature.

Recipe posted 01/29/09.