Partial Mash Recipe

Mad Monk Imperial Stout

(Based on a recipe by Steve Bader published in Brew Your Own March-April 2002) 		Mad Monk label
Batch Number:
 020209c
Starting Gravity:
1.096
    Final Gravity: 1.032
Ingredients:
            
Fermentable 1:
 9.9# Cooper's Light Malt Extract Syrup
Fermentable 2:
 1.5# Carastan Malt
Fermentable 3:
 1.0# 120° lovibund Crystal Malt
Fermentable 4:
 0.5# Chocolate Malt
Fermentable 5:
 0.25# Black Patent Malt
Other 1:
 1 tsp Irish Moss
Hops 1:
 3.5 oz Cluster
Alpha:
 6.8%
Time:
 60 minutes
Hops 2:
 1 oz Northern Brewer
Alpha:
 7.8%
Time:
 2 minutes
Hops 3:
 1 oz Centenniel
Alpha:
 9.1%
Time:
 2 minutes
Yeast:
 White Labs WLP001 California Ale Yeast
Process:
  • 3 gallons of water brought to 180°F and heat turned off
  • Grains (in 2 muslin bags) added to hot water and allowed to steep for 30 minutes (water temp drops to 150°F)
  • Grain bags removed
  • Malt Extract Syrup added and heat reapplied
  • 1st hops and Irish Moss added
  • Wort brought to boil
  • after 60 minutes, added hops 2 & 3
  • Boil continued for another 2 minutes
  • Wort cooled
  • Yeast Pitched
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