This roast-forward Imperial Stout is a big, malty, high-ABV brew utilizing Concentrated Brewers Wort (CBW) to boost gravity.

Ingredients

10 lbs - Briess Pale Ale Malt - Mash Grain
1.0 lb - Briess Carabrown® Malt - Mash Grain
0.5 lb - Briess Caramel Malt 120L - Mash Grain
0.25 lb - Briess Roasted Barley - Mash Grain
0.25 lb - Briess Black Malt - Mash Grain
3.0 lbs - CBW® Golden Light DME - 5 min boil
1.5 oz - Centennial hops (10.0% AAU) - 60 min boil
0.5 oz - Centennial hops (10.0% AAU) - 5 min boil
0.75 oz - Northern Brewer hops (8.0% AAU) - 5 min boil
2 packs - WLP001 California Ale Yeast - Fermenter

Directions

Mash grains in 4.0 gallons of water at 153-155°F for 60 minutes
Sparge grain with 170°F water to obtain desired pre-boil kettle volume
Bring to boil
Add 1.5 oz Centennial hops
Boil for 55 minutes
Turn off heat and dissolve extract and 0.5 oz Centennial and 0.75 oz Northern Brewer
Return to boil for 5 minutes
Turn off heat and cool wort to 68°F
Transfer to fermenter
Pitch two packs of WLP001 California Ale Yeast