Polish Imperial Stout (PIS)

Source: dan raphael dlugonski
Recipe added: 02/18/97
Email: raphael@aracnet.com

This may not be in RIS style sheets, but its a strong mix of rich grains, potent hops and a little alcohol- the flavors are complex and balanced. this is my signature brew, with this receipe being the 4th version, haven't had to tweak it much. ready to drink in 4 months, ages well up to a year.

Specifics

Recipe type: Extract
Batch Size: 6 gal
Starting Gravity: .82
Finishing Gravity: .26
Time in Boil: 1 hr
Primary Fermentation: 3 weeks
Secondary Fermentation: usually don't rack

Ingredients:

11# amber syrup
1# lt dry malt
1# dk dry malt.
1/2# black patent
1/2# crystal
1/2 # roasted
1/4 # chocolate.
2oz chinook
2 oz cascade
1/2 oz perle (was sitting around)
4 tsp gypsum
Wyest irish ale yeast (1084)

Procedure:

make 1 quart of yeast starter. crack additional grains, steep to boil, strain grains. add malt syrup, dry malt, gypsum, a little more water & boiling hops--2 oz chinook, 1 oz cascade, 1/2 oz perle (35.4 hbu), bring to boil and go for an hour; after 50 mintues of boil add 1 oz cascade. pitch yeast when cool enough

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