Empire Maker

Brewer:	Fab-Mike-Brad		Email:	-
Beer:	Empire Maker		Style:	Imperial Stout
Type:	Extract w/grain		Size:	4 gallons
Color:	170 HCU		Bitterness:	24 IBU
OG:	1.068		FG:	1.010
Alcohol:	7.5% v/v (5.9% w/w)
Grain:	0.40kg American black patent
Steep:	1.5 gallons Brazilian (Melita) or equivalent Coffee used as part of boil water. Make as coffee and pour liquid in. Also used 2 tsp of vanilla extract. Steep grains for 20 minutes at 155° F
Boil:	30 minutes	SG 1.109	2.5 gallons
	2.41kg Dark malt extract .8kg Amber malt extract
	Add extract when boil reaches 185° F, after extract is added get rolling boil for 2-3 minutes before adding hops.
Hops:	32.6g Kent Goldings (5% AA, 45 min.) 30.5g Kent Goldings (5% AA, 30 min.)
Yeast:	Muntons Dry
Log:	Brewed 1/06/09 Total Brew time: 2 hours 15 minutes Primary for 8 days Secondary for 10 days: Add soaked oak chips (Bourbon Small).
Carbonation:	2.0 volumes	Cane Sugar: 58.4g for 4 gallons @ 60°F
	Granular sugar
Tasting:	The color is fantastic as it admits little to no light through. Nice and almost inky in its blackness. The head is minimal and a dark brown (like coffee with just a smidgin of cream). I think the carbonation is very appropriate for the style... ie closer to the levels of CO2 in english beers. The nose is incredible. It The bourbon and coffee notes combine in such a way to give it an almost root beer-like quality. Some notes of vanilla sneak in and out. As far as taste, the coffee is clearly evident, but it has a creamy like finish that combines with the bourbon and vanilla flavors to round it out. While the coffee might dominate a bit, it does not offend. There are notes of Molasses and/or maple. Mouthfeel. The CO2 levels are perfect for the style, and it has developed a very creamy and thick texture. I am quite impressed. Despite the complexity, this beer is very drinkable. It goes down very easy, perhaps too easy. Of course, Drinkability might be a relative metric, and perhaps the average macro-brew drinker might find it a little heavy.

Recipe posted 03/13/09.