Irish Imperial Stout

Grain Bill:

• 6 lb Special Dark LME
  
• 6 lb Amber LME
  
• 8 oz Choclate Malt
  
• 4 oz Carmel 120L
  
• 8 oz Roasted Barley
  

Hops:

• 1 oz Willamette 6 AA @ 2 min
  
• 3 oz Glacier 5.9 AA @ 60 min
  

Yeast

• Irish Ale Yeast WLP004
  
• Champagne Yeast WLP715
  

1. Mashed in with 3 gallons of filtered at 155F for 45 min with all the grain
2. Added LME at 45 min off of burner
3. Put back on burner and brought to boil
3. Added 1oz Williamtte at 2 min into the boil
4. Added Irish moss at 45 min.
5. Added 3oz Glacier at at 60 min and threw kettle into ice bath.
6. Added 2 additional gallons of filtered cold water to bring temperature of wort down to 70F. Added WLP004 and allowed to ferment for two weeks.
7. Racking to carboy and adding WLP715 and store for two months.