Imperial Stout - Extract Version

Makes 5 Gallons

Malts & Extracts:
     1.00 lbs Flaked Oats
     1.00 lbs Roasted Barley
     0.50 lbs Biscuit Rye Malt
     0.50 lbs Chocolate Malt
     0.50 lbs Double Roasted Crystal Malt
     0.50 lbs Kiln Coffee Malt
     9.9   lbs Pale Ale Liquid Malt Extract (LME)
     1.00 lbs Light Dried Malt Extract (DME)

Hops:
     2.0 oz. Cluster hops (boil 60 minutes)
     1.0 oz. Northern Brewer hops (boil 15 minutes)
     1 ea     Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
     1.0 oz. Centennial hops (boil 2 minutes)

Yeast:
     Imperial A10 Darkness Yeast (62°-72°F), Dry Yeast Alternative - Lalbrew Windsor (59°-72°F)

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb of the DME, stirring to dissolve. Return to a boil, then add 2.0 oz. of Cluster hops and boil for 60 minutes. With 15 minutes remaining in the boil add 1.0 oz. Northern Brewer hops and 1 Carrageenan Tablet. With 2 minutes remaining in the boil add 1.0 oz. Centennial hops.
     At the end of the boil turn off the heat, and thoroughly mix in the LME. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°, and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

OG: 1.089
FG: 1.020
ABV: 9.3%
IBUs: 50
SRM: 42