The North State Brewers' Cooperative

Contact: 315 N. State Street, Ann Arbor, MI 48104
nsbc@umich.edu

established 1997

recipes / passion_imperial_stout /

Passion Imperial Stout

(Based on the recipe found on page 302 of the Homebrewer's Companion.)

Ingredients for Partial Mash / Malt Extract 6 U.S. gal (19L)

• 2.2 lbs - Morgan Master's Chocolate malt syrup
• 4 lbs - Premier Imperial Stout malt syrup
• 1lb - Crystal Malt (Breiss 20L)
• 1lb - USA Black Patent Malt
• 1lb - USA Chocolate Malt
• 3lb - Munton plain dark DME
• 3 lbs - Oregon fruit Raspberry puree - seedless
• 2 oz - Cascade (aroma)
• 2 oz - Eroica (boiling)
• British Ale yeast

Notes: Mash grains at 150 F for 30 minutes. Remove grains, and kick up to a boil. Add extracts and boiling hops. Boil for 60 minutes. Remove hops, and let cool back to 150 or so. Add room temperature raspberries and aroma hops. Let set for 30 minutes, though don't add more heat. Be sure to leave plenty of headspace for this one, as 2 5-gal carboys could be used. If the brew is split, then recombine them into one fermenter after about a week or after the yeasties start to calm down. When bottling, don't grab any of the floaties in the fermenter.

Date: 11/21/1999
Original gravity: N/A (book says it should be 1.076-1.086)
Final specific gravity: N/A (book: 1.022-1.030)
Alcohol (volume): N/A
Boiling time: 60 minutes