Perennial Take 10 Imperial Stout All Grain 1 40.0 48.0 210 72.0 1.142 1.048 110 40 12.3 V empatage = 62L V rinçage = 10,5L V ébu = 48L V f = 40L The day before, make a large yeast starter to help ensure healthy fermentation. Mill the grains, add pretzels, and mash at 156°F (69°C) for 60 minutes. Boil the wort until it reaches target gravity (on Perennial’s system, this is usually 3–3½ hours). After the boil, chill the wort to 65°F (18°C), aerate well, and pitch plenty of yeast or a big, healthy starter. Ferment at 65°F (18°C), adding sauces after 4 days. Once the gravity is stable, crash to 32°F (0°C) and add peanuts for 7 days. Package and carbonate to 2.25 volumes. 2 14 18.0 7 0.0 30 18.3 2.3 18.0 2 EBC Base Malt 2 Row (Proximity) Proximity Malt Grain 15.53 2 81.0 1 EBC Oats, Flaked Grain 4.12 1 80.0 412 EBC Carafa II Weyermann Grain 2.01 412 70.0 680 EBC Black (Crisp) Crisp Grain 1.34 680 75.0 60 EBC Caramel/Crystal Malt - 60L Grain 1.15 60 74.0 3 EBC Maltodextrin Sugar 0.57 3 75.0 50 EBC Brown Sugar, Dark Sugar 0.52 50 100.0 0 EBC Milk Sugar (Lactose) Sugar 0.36 0 76.1 Magnum 0.114 12.0 Boil 60

Pellet

Pretzels Other Mash 0.53922 TRUE 0 Whirlfloc Tablet Fining Boil 2.1133800000000003 FALSE 15 Yeast Nutrient Other Boil 0.01042 FALSE 15 Sea Salt Spice Boil 0.02113 TRUE 15 Caramel Sauce Flavor Primary 0.53922 TRUE 14400 Can be used in mash or boil Chocolate Sauce Flavor Primary 0.53922 TRUE 14400 Tertiaire = 0°C Unsalted Peanuts Flavor Secondary 2.87584 TRUE 10080 Pitch à 18°C West Coast Ale I 0.2 FALSE

Liquid

OYL-004 Omega 76.5 5.4 76.0 Mash In Temperature 60 69