An Oaked Imperial Stout
As imperial as old Teddy himself! This is my most recent batch as of June 2013. This is also the longest I’ve conditioned a beer before bottling. I started off with a Brewer’s Best Whisky Barrel Stout kit, took out the dark malt extract, and substitued in Carafa III and Pils LME. I upped the malt and also added Pacific Jade NZ hops to the boil, then after 3 weeks of fermentation, moved to another vessel and added oak chips. After more than a month of rest in the back of a closet I bottled with regular priming sugar.
This one’s definitely better than the last stout I made, but pretty strong with the oak and extra hops. If you’re a stout kind of person let me know so I can get you a bottle before it’s all gone!