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Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.
ALL-GRAIN
OG: 1.092
FG: 1.024
Est IBUs: 50
Est ABV: 9.4%
12 lb (5.44 kg) 2-row or other pale base malt
2 lb, 2 oz (964 g) crystal 60 malt
2 lb, 2 oz (964 g) Crisp chocolate malt
12 oz (340 g) debittered black malt
1 lb, 10 oz (737 g) flaked oats
0.50 lb (227 g) rice hulls (optional, but highly recommended)
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