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Recipe: Perennial Take 10 Imperial Stout
This homebrew recipe is based on Perennial’s dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar.
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With thanks to Chris Kinast and the brewing team at Perennial Artisan Ales in St. Louis, this homebrew recipe is based on their dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar. (For more on brewing with the world's greatest go-with beer snack, see Special Ingredient: Pretzels.)
ALL-GRAIN
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With thanks to Chris Kinast and the brewing team at Perennial Artisan Ales in St. Louis, this homebrew recipe is based on their dessert-stout riff on a sweet-and-salty pretzel-stuffed chocolate bar. (For more on brewing with the world's greatest go-with beer snack, see Special Ingredient: Pretzels.)
ALL-GRAIN
[PAYWALL]
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.144
FG: 1.049
IBUs: 45
ABV: 12.5%
MALT/GRAIN BILL
16.2 lb (7.3 kg) Proximity two-row
4.3 lb (2 kg) flaked oats
2.1 lb (953 g) Weyermann Carafa II
1.4 lb (635 g) Crisp black malt
1.2 lb (544 g) Proximity Crystal 60L
9 oz (255 g) pretzels
HOPS & ADDITIONS SCHEDULE
9.5 oz (269 g) maltodextrin at 60 minutes
8.7 oz (247 g) brown sugar at 60 minutes
6 oz (170 g) lactose at 60 minutes
1.9 oz (54 g) Magnum [12% AA] at 60 minutes
1 tsp (4.9 ml) yeast nutrient at 15 minutes
0.35 oz (10 g) sea salt at 15 minutes
9 oz (255 g) chocolate sauce on Day 4
9 oz (255 g) caramel sauce on Day 4
3 lb (1.4 kg) whole unsalted peanuts (see below)
YEAST
Omega OYL-004 West Coast Ale I or other Chico strain
DIRECTIONS
The day before, make a large yeast starter to help ensure healthy fermentation. Mill the grains, add pretzels, and mash at 156°F (69°C) for 60 minutes. Vorlauf until the wort is clear and lauter to collect about 8 gallons (30 liters)—or more, depending on your evaporation rate. Boil the wort until it reaches target gravity (on Perennial’s system, this is usually 3–3½ hours). After the boil, chill the wort to 65°F (18°C), aerate well, and pitch plenty of yeast or a big, healthy starter. Ferment at 65°F (18°C), adding sauces after 4 days. Once the gravity is stable, crash to 32°F (0°C) and add peanuts for 7 days. Package and carbonate to 2.25 volumes.
Photo: Moving Moment/shutterstock
