Midnight Stout - Imperial Stout Recipe

For 5 gallons (19 liters)

Gold DME* - 7 lbs (38.9%)
2 row - 5 lbs (22.2%)
Munich Malt - 2 lbs (11.1%)
Crystal 60L - 1 lbs (5.6%)
Special B - 1 lbs (5.6%)
Roasted Barley - 1 lbs (5.6%)
Black Malt - 1 lbs (5.6%)
Yeast - Hornindal Kveik (OYL-091)

Infusion

3 gallon Corny keg. Adapted from Imperial Oak Brewing’s infusion recipes.

1 vanilla bean (split)3 Guajillo chili peppers (deseeded and membranes removed)1 Ceylon cinnamon stick (lightly crushed)39 g coffee (lightly crushed)* Infusion goes directly in the keg, in a mesh bag, and sits for a week.

Directions

Mash at 150°F for an hour. Add DME once the kettle reaches a boil. Next, add Warrior and E.K. Goldings at 60 minutes, then more EKG at both 15 min, 10 min, and a final addition of EKG at flame out (52.4 IBU estimated).  Total boil time is 2.5 hours.

Knocked out near 88°F, with very strong oxygenation. Collected 5 gallons of  wort at an OG of 1.114 (71% efficiency). Pitched 300mL (3 homebrew packs or 2L starter*) of fresh Hornindal slurry. Final gravity was 1.040, 4 days in (1.046 at 40 hours, 1.041 at 66 hours, 1.040 at 90 hours, 1.040 at 192 hours).