Star Anise Stout

5 gallon/19 L, all-grain; OG = 1.093; FG = 1.028; IBU = 64; ABV = 8.5%

Ingredients:

• 13 lbs. (5.9 kg) Gambrinus pale malt
• 4.0 lbs. (1.8 kg) Weyermann Pilsner malt
• 0.75 lbs. (0.34 kg) Briess Extra Special malt (140 °L)
• 0.5 lb. (0.23 kg) Briess roasted barley (300 °L)
• 0.5 lb. (0.23 kg) Briess chocolate malt (350 °L)
• 1.6 lbs. (0.72 kg) Weyermann Carafa® II malt (400 °L)
• 1.0 oz. (28 g) star anise
• 16 AAU New Zealand Pacific Gem hops (60 mins) (1.0 oz./28 g of 15.9% alpha acids)
• 6.8 AAU German Hallertauer Tradition hops (15 mins) (1.0 oz./28 g of 6.8% alpha acids)
• 1.0 oz. (28 g) Belgian Saaz hops (5 mins)
• White Labs WLP013 (London Ale) yeast

Step by Step:

Strong stout base. Mash for 60 minutes at 158 °F (70 °C).  Boil for 60 minutes.  Ferment at 68 °F (20 °C) for 2 weeks in primary, rack to secondary, and add star anise that has been toasted and broken up.