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Blackened Soul Imperial Stout
By aracauna

This was my first attempt at formulating my own recipe. I have also made an all-grain version and an all-grain version with coffee. This recipe needs substantial aging but is incredible by 1 year.
Malt/Extract 12.00 lbs. Briess LME- Amber 1.00 lbs. Roasted Barley 0.50 lbs. Black Patent Malt 1.00 lbs. Crystal 80L 1.00 lbs. Chocolate Malt Hops: 2.00 oz. Centennial Whole 8.80 AA 45 min. 1.50 oz. Centennial Whole 8.80 AA 30 min. 0.50 oz. Centennial Whole 8.80 AA 5 min. Yeast: White Labs California Ale WLP001
This one is a pretty standard procedure. 1. Steep your specialty grains for 30 minutes in 155 degree water. 2. While grain is steeping, bring your water to a boil. I usually start with 5 gallons for the initial boil and add extra water after adding in the wort from the steeped grains and liquid extract to bring to 6 gallons. 3. Add wort from steeped grains and finish bringing to a boil. 4. Add in the malt extract and boil for 15 minutes. 5. After 15 minutes of the boil, add the 2oz. addition of Centennials. 6. Fifteen minutes after the first hop addition, add the 1.5 oz. addition of Centennials. 7. 25 minutes after the second hop addition, add the .5 oz. addition of Centennials. 8. After you add the third hop addition, continue the boil for 5 minutes. 9. After the five minutes, remove the wort from the heat, chill and pitch the yeast. 10. Primary fermentation should last for about a week. After the bubbling dies down, transfer to the secondary. 11. After the secondary period is over (only needs a week, but I let it have 2 weeks when I made it) bottle or keg as you usually do. I bottle condition mine with corn sugar. 12. Let this one bottle condition a little longer than the typical homebrew. I wouldn’t even bother cracking the first one sooner than three months after bottling. It should be good for at least a year after. Mine were nowhere near going over the hill a year plus after bottling.

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