Expeditors Imperial Stout

Followed the Expedition Stout recipe published in Zymurgy a while back.

Brewer:	Indiana Red		Email:	indiana_red@hotmail.com
Beer:	Expeditors Imperial Stout		Style:	Imperial Stout
Type:	All grain		Size:	5 gallons
Color:	310 HCU		Bitterness:	108 IBU
OG:	1.146		FG:	1.040
Alcohol:	13.6% v/v (10.7% w/w)
Water:	Used tap water but through the reverse osmosis filtering system at my house for about half, and bottled spring water from the store for the other half. Did not test for PH or hardness.
Grain:	23 lb. American 2-row 1 lb. American crystal 90L 1 lb. American chocolate .5 lb. American black patent 1.5 lb. Roasted barley 1 lb. Flaked barley
Mash:	61% efficiency
	Only about %60 mash efficiancy which is not to bad for this high gravity. Mashed at 154 to 151 at the end. The very first runnings were 1.095 ! Fermentation stopped at 1.045 with the WLP001 Cal Ale and I'll be bottling it soon after 6 weeks in secondary. Tasted very full, heavy and malty. Fairly sweet of course but at about 12% it is not unpleasant. Should mellow out for a few months in bottles.
Boil:	240 minutes	SG 1.073	10 gallons
	2 lb. 10 oz. Amber dry malt extract
	This is an aproximate boil time. I pulled about 10 Gal of wart and boiled it down to 5 gal. I needed to pour unboiled wort to my 8 gal kettle as I went along as there was not enough room. Then started Hop sched. The last "aroma" hops were added after the chiller was inserted and the wot was allready at about 145F
Hops:	2.5 oz. Centennial (10.5% AA, 60 min.) 1.5 oz. Centennial (10.5% AA, 30 min.) .5 oz. Centennial (aroma)
Yeast:	Pitched on a yest cake from the primary fermenter of a brown ale that had been racked over only hours before. About 1 week in Primary and now 6 weeks in Secondary. I tried adding an active 2qt starter to get it down another 01 but it staled out again at the same level. 1.045
Log:	Yeast activity was evident almost imediately. After 1 hour I was gettign 6 bubbles/min
Carbonation:	Priming sugar wont help by itself so i may prime with a small starter at bottleing.
Tasting:	6 Weeks in secondary and it is tasting pretty good. Sweet of course but no unpleasant, possibly do to the huge dark roasted malt body and quite high 12-13% ABV. Should mellow out wuite nicely ov the next few months inthe cellar.

Recipe posted 04/19/06.