Epicenter Imperial Stout Recipe

Epicenter Imperial Stout Recipe
by Byron Burch (5 gallons)

My recipe for the beer that won Homebrewer of the year in 1986

13 lbs. Pale 2 Row Malt

Mash all grains @150°F. for 60 minutes.
1  lb. Caramel 40L malt
1/2 lb. Chocolate malt 
1/2 lb. Black Roasted Barley
4 oz. Munich 10 malt  
4 oz. Caramel 20L malt  

Add to last 5 minutes of boil.

4 oz. Chocolate malt  
6 lbs. Dry Rice Extract
Add to priming sugar
5 oz. of Lactose  
3 oz. Priming Sugar 

Water Treatment:
1/8 tsp. Calcium Carbonate  

Hops:
2 3/4 oz. Northern Brewer Pellets (60 min.)  97 IBU  
3/4 oz. Perle Pellets (30 min.) 7 IBU   
1 3/4 oz. Nugget Pellets (30 min.) 27 IBU   
2 oz. Cascade Pellets (dry hop) 6 IBU
1/4 oz.Saaz Pellets  (dry hop) .60  IBU  
Total IBU= 137.18

1 Pasteur Champagne Yeast  

Total IBU - 137.6
Starting Gravity = 1.129

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