Carolina Brewing Company Imperial Stout clone

5 gallons/19 L, all-grain); OG= 1.084  FG = 1.024; IBU = 45  SRM = 78  ABV = 8.1%

Ingredients
:

• 14.5 lbs. (6.6 kg) 2-row pale malt 

• 2.0 lbs. (0.91 kg) caramel malt (60°L)

• 6.5 oz. (180 g) black malt 

• 1 lb. 3.0 oz. (0.54 kg) roasted malt
• 12 AAU Nugget hops (90 min) (1.0 oz./28 g of 12% alpha acids)

• 0.25 oz. (7 g) Willamette hops (10 min) 0.25 oz. (7 g) Willamette hops (5 min) 0.25 oz. (7 g) Willamette hops (1 min)
• Wyeast 1056 (American Ale) yeast

Step by Step:

Mash for 60 minutes at 152 °F  (67 °C). Boil for 90 minutes. Ferment at 68 °F (20 °C) for 3 weeks, then drop temperature 10 °F (5 °C) degrees per day until it reaches 30 °F (-1.1 °C), then hold at
30 °F (-1.1 °C) for 1 week.

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Carolina Brewing Company Imperial Stout clone

(5 gallons/19 L, extract with grains); OG= 1.084  FG = 1.024; IBU = 45  SRM = 78  ABV = 8.1%

Ingredients
:

• 3.5 lbs. (1.6 kg) light dried malt extract
• 5 lb. 14 oz. (2.7 kg) light liquid malt extract

• 2.0 lbs. (0.91 kg) caramel malt (60°L)

• 6.5 oz. (180 g) black malt 

• 1 lb. 3.0 oz. (0.54 kg) roasted malt
• 12 AAU Nugget hops (90 min) (1.0 oz./28 g of 12% alpha acids)

• 0.25 oz. (7 g) Willamette hops (10 min)
• 0.25 oz. (7 g) Willamette hops (5 min)
• 0.25 oz. (7 g) Willamette hops (1 min)
• Wyeast 1056 (American Ale) yeast

Step by Step:

Place crushed grains in a steeping bag and steep in 5.0 qt. (4.6 L) of water at 152 °F  (67 °C) for 45 minutes. Remove grain bag and rinse with 2.5 qt. (2.4 L) of water at 170 °F (77 °C). Add water to “grain tea” to make 3.5 gallons (13 L), stir in dried malt extract and bring to a boil. Boil for 90 minutes, adding hops at the appropriate times.

Keep a small pot of boiling water handy and do not let boil volume drop below 3.0 gallons (11 L). Stir in liquid malt extract during final 15 minutes of the boil, stirring constantly until extract has dissolved completely.
   
Cool wort and transfer to fermenter. Top up to 5.0 gallons (19 L) and aerate. Pitch yeast and ferment at 68 °F (20 °C). If possible, cold condition the beer for a few days before packaging. If bottle conditioning, package beers with 5.0 oz. (140 g) of corn sugar.