Brewing my first beer in five years is a solid sign that we’re really settling in to our new home here in South Carolina!
My fifteenth homebrew over all, I decided once again to try my hand at a “big” beer. Previous attempts, even odd attempts, still produce “normal” ABV. So this time, I based my recipe off one in Extreme Brewing.
I must say, I love living in Greenville. We have lots of great homebrewing resources. It having been five years, I needed to replace some supplies. I was even able to add kegging equipment for the first time ever in my brewing. The folks at Upstate Craft Beer Company and Thomas Creek were amazing. I also got helpful advice and supplies at The Southern Growl and Grapes & Grain.
I used the Imperial Stout recipe from Avery Brewing but had to make changes given the reality of local supplies. Like all the previous brews, this was a partial mash. Here’s the recipe I used.
Palmetto Winter Solistice Imperial Stout – a partial mash
Mash
5 gallons of water and 2 grain bags
Steep
- 6 oz Cara 10 malt
- 5 oz Black malt
- 5 oz Chocolate malt
- 5 oz Dehusked Carafa III
- 12 oz Honey malt
- 12 oz Cara 60 malt
Preboil
12 lbs of extract
- 2 x 3.3 lbs can CBW Traditional Dark
- 2 x 1 lb Dry Briess Dark Traditional
- 2 x 1 lb Dry Briess Sparkling Amber
Boil
- 3/4 lb Turbinado crystals (60 min)
- 1/2 oz Magnum Hops (60 min)
- 1/2 oz Magnum Hops (30 min)
- 1.5 oz Sterling Hops (end of boil)
Fermentation
Wyeast 1056
One week later I added another Wyeast 1056.
OG: 1.100
FG: 1.029
ABV 9.3%
Very pleased
I’m quite pleased. Not only did I learn about brewing big beers, but I learned about kegging! This was such a good experience – and such a great beer – I’m already making plans for my next beer. 🙂
