8 Wired notes
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Stye: Imperial Stout
ABV: 10%
Hops: Southern Cross, Chinook, Cascade.
Malt: Pale, Crystal, CaraAroma, Chocolate, Carafa Special, Oat and Roasted Barley.
Yeast: Wyeast 1272 - All american Ale
IBU: 70
SRM: 50 (As black as it gets)

Beware, this is a BIG beer. Brimming with luscious roasted coffee and chocolate malt flavours which are balanced by a brisk bitterness and bold freshness from the hops.

If you’re feeling politically incorrect try it with your favourite cigar, or a dram of your best single malt whisky. Or, if your tooth is sweeter, why not jump in at the deep end with the most decadent dessert of all; half a bottle in a glass with a generous scoop of vanilla ice cream on top (beer geeks like us know it as the Imperial Stout Float). Or simply enjoy it on its own as a decadent dessert or night cap - the perfect winter warmer!

If you don’t already know the history of Russian Imperial Stouts please check it out on the internet, it’s a good story. But remember, although based on that century-old classic style, this beer is a very modern interpretation, like all our beers!

Ingredients:Gladfield pale malt, marris otter pale malt, roasted barley, pale chocolate malt, chocolate malt, Special B malt, oat malt. Southern Cross and Willamette hops.

Chad's notes
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Stopped filling the tun about 10L short, and boiled the rest of the water to finish topping up the tun.

Possibly make a slightly smaller batch next time for ease sake.

Use a higher mash efficiency next time. Try around 65%

Day 6 - 1.040

After a very long ferment, it finally settled at 1.020.

Make a much bigger starter of 1272 next time to try and get it to finish fermenting. This batch required a high gravity yeast to finish off.

Half the batch was oaked with a Light French Oak stave for 2 weeks. Will have to double the oaking time with a full batch.