Imperial "Roundhouse" Stout

Attempting to make a 20%+ alcohol stout.

Brewer:	Bill Carleton		Email:	gwillhunt@hotmail.com
URL:	http://www.carletonbrew.com
Beer:	Imperial "Roundhouse" Stout		Style:	Imperial Stout
Type:	Partial mash		Size:	5.15 gallons
Color:	435 HCU		Bitterness:	32 IBU
OG:	1.183		FG:	1.024
Alcohol:	20.5% v/v (16.1% w/w)
Water:	Tap Water from West Haven, CT.
Grain:	1 lb. American crystal 120L 1 lb. British chocolate 1 lb. British black patent 2 lb. Roasted barley 1 lb. Flaked barley 1 lb. Flaked oats .5 lb. Flaked rye .5 lb. Flaked wheat
Mash:	60% efficiency
	Mash specialty grains in 2 gallons of 160 degree water for 90 minutes. Add 1/4lb rice husks to keep the flakes from turning into a hockey puck. Pour through a strainer into your primary boiling kettle. Then pour another gallon of 155 degree water over the grains in the strainer. Bring the partial wort to a boil -- add the extract (except the maple syrup) and put in 3/4 oz of Chinook hops prior to the boil. I've found this is a wonderful hop for higher gravity dark beers.
Boil:	60 minutes	SG 1.145	6.5 gallons
	15 lb. Light dry malt extract 3 lb. Wheat extract 4 oz. Maple syrup
	1tsp Irish Moss at 15 minutes left in the boil.
Hops:	1 oz. Chinook (12% AA, 60 min.) .5 oz. Chinook (12% AA, 45 min.) .5 oz. Perle (8% AA, 45 min.) .25 oz. Fuggles (4.75% AA, 30 min.) .25 oz. Fuggles (4.75% AA, 15 min.) .3 oz. Chinook (aroma) .15 oz. Fuggles (aroma) .15 oz. Perle (aroma)
Yeast:	To start, pitch the Wyeast Labs Irish Ale yeast at 70 degrees. After 14 days or so, or once the gravity has come to a stop around 12% alcohol, rack into the secondary and add Wyeast Eau De Vie yeast Activator pack. This will complete the fermentation up to 21% alcohol. Sweet.
Carbonation:	1.6 volumes	Corn Sugar: 1.78 oz. for 5.15 gallons @ 62°F
	An easy mistake is to add too much priming sugar to a batch -- overcarbonating the whole lot. Boil 1.78oz of corn sugar along with the 4oz of smoked maple syrup for 10 minutes. Add to your racking bucket and bottle away! Let age for at least two weeks before tasting. The longer the better.

Recipe posted 02/01/09.