“This is a recipe that not only showcases our experimental nature but also our local nurture and inspiration,” says Brad Clark, co-owner and brewer at Jackie O’s Brewery (Athens, Ohio). This imperial walnut stout is brewed with black walnuts grown at Integration Acres, a pawpaw farm in Athens that also milks goats and makes cheese.
This beer is also brewed with Belgian candi syrup and hopped with Pacific Northwest hops to “create a sweet and rich springboard for deep nuttiness.”
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 80%
11 lb (4.9 kg) American 2-row
1 lb (454 g) chocolate malt
1 lb (454 g) Special roast
1 lb (454 g) Crystal 120
1 lb (454 g) white wheat malt
8 oz (227 g) Munich
8 oz (227 g) Vienna
8 oz (227 g) black malt
8 oz (227 g) oats
HOPS AND ADDITIONS SCHEDULE
0.25 oz (7 g) bittering hops [15% AA] at 90 minutes
0.25 oz (7 g) bittering hops [15% AA] at 60 minutes
0.5 oz (14 g) Williamette [5% AA] at 30 minutes
4 oz (113 g) black walnuts (chopped and roasted for 15–20 minutes at 350°F/177°C) at 30 minutes
1 lb (454 g) D180 Belgian dark candi syrup at 30 minutes
0.5 oz (14 g) Williamette [5% AA] at 15 minutes
1 packet American Ale yeast
Mash the grains at 148°F (64°C) for 45 minutes. Boil for 90 minutes, following the schedule for hops and other additions. Chill to 65°F (18°C) and pitch the yeast. Ferment at 65°F (18°C) for 3 days then let the temperature free rise to 72°F (22°C) until the beer reaches final gravity.
Place the chopped and roasted black walnuts in a muslin sock before adding them to the boil. Suspend the sock in the kettle, keeping the walnuts off the bottom of the kettle.
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