Mash rest at 150°F (66°C) for 20 minutes, collect wort slowly, and sparge at 170°F (77°C). Add malt extract to filled kettle. Boil for 90 minutes, adding 4 oz. (113 g) of hops at 45 minutes, 1.5 oz. (42 g) at 30 minutes, and 0.25. oz (7 g) at flameout. Pitch twice the usual amount of HEALTHY yeast cells, and aerate twice as much as normal. Pitch a new, healthy yeast culture to prime at bottling. Prime to reach about 2.3 volumes (4.6 g/L) of CO2. Age for as long as you can wait, ideally at least three to six months.
Primary Fermentation: 7–10 days at 72°F (22°C)
Secondary Fermentation: 2 days at 55°F (13°C), 7 days at 40°F (4°C)
Notes:
The key to success is a healthy, vigorous yeast, asserts Alec Mull, who provided the recipe. “Otherwise, the beer will never go terminal, and the residual starch will make it cloyingly sweet.” For a 5-gallon batch of imperial stout in the 1.100 OG range, he recommends “pitching the slurry from at least a 1-liter starter, or brew another 5-gallon batch of normal-strength stout or ale and repitch the slurry from that.”
The post Bell’s Brewery Expedition Stout Clone appeared first on American Homebrewers Association.
