Julius Caesar's Imperial Stout

This is my first experimental beer. To this point, I have used others'
recipies. This is a strong, flavorful stout. A great bedtime brew.

Brewer:	Bernard Hohman II		Email:	bjhohman@bpsom.com
Beer:	Julius Caesar's Imperial Stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5.2 gallons
Color:	312 HCU		Bitterness:	67 IBU
OG:	1.079		FG:	1.022
Alcohol:	7.3% v/v (5.8% w/w)
Water:	I use distilled water.
Grain:	1 lb. British black patent 1 lb. Roasted barley
Steep:	I steeped the grains for 40 minutes at 150-160° in about 3 gallons of distilled water. Then, after adding the extract, I put the sock full of steeping grains in a strainer above the kettle. I then poured boiling water slowly over the grains until the kettle reached the 5 gallon mark.
Boil:	60 minutes	SG 1.082	5.0 gallons
	8 lb. 9 oz. Dark dry malt extract
	None
Hops:	2 oz. Bullion (10.3% AA, 60 min.) 2 oz. Kent Goldings (6.4% AA, 15 min.)
Yeast:	Wyeast #1084 XL Irish Ale Yeast
Log:	Fermented 7 days in primary and 7 days in the secondary.
Carbonation:	This makes a well-carbonated brew! I combine 1 and 1/3 cup of dry dark extract with about 2 cups of water. Bring carefully to a boil and mix completely. Next, add this to the bottling bucket BEFORE adding the beer. Otherwise the splashing will put oxygen into the brew.

Recipe posted 01/30/00.