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Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition
First Place, Class 14, Barleywine and Imperial Stout"Punkie's Favorite", Imperial Stoutby Vern Wolff, Esparto, CA. For 6.5 gallons: Grains: 14 lbs. 2-row pale malt. 6 lbs. Munich malt. 3 lbs. 6-row pale malt. 1 lb. Wheat malt. 1 lb. 40 L. Caramel malt. 2 lbs. Roast Barley. 4 oz. Chocolate malt. 2 lbs. 10 oz. Oats. 2.5 lbs. Flaked Barley. Extracts: 10 oz. Unsulfured Molasses. 1 lb. Dark Brown Sugar. Hops: 2.25 oz. RDL whole Clusters, 9.0% A.A., boiled 60 min. 2 oz. Northern Brewer pellets, 8.0% A.A., boiled 60 min. 2 oz. Hallertau pellets, added 5 min. after end of boil, steeped for 11 min. Yeast: Sierra Nevada ale yeast from the brewery. Water: Rancho del Lobos deep well water. Procedure: Mash to strike 150 F. with 7 gallons of water at 180 F., rest 90 min. Sparge with 5 gallons water at 170 F. Total boil time 90 min. Ferment 1 stage at 65 F. O.G. 1.093, F.G. 1.027. Back to The Roost || Brew Recipes || Brews & News |
