Name: It’s an Imperial Stout, so we had fun with a cute word!

Style: This is the dark pinnacle of beers - the strongest-est, darkest-est and coveted-est of all the beers we know. This beer is a test to make as it takes so long to get the ingredients to do what you want them to do - it is a symphony of soloists all trying to grab your attention - until they find harmony, through time. Dark fruit, leather, chocolate, coffee - all the things that make you tick; wrapped up in a 10% abv blanket.

Story: We really wanted to brew a great beer to put in whiskey barrels, and this style suits that goal very well. The most important part of brewing an excellent barrel aged stout, is to brew an excellent stout on its own. We release this beer sequentially and seasonally so you will be drinking the 2021 version in barrels when the 2022 un-barreled version is also available. We have partnered with Quincy Street Distilling to bring a bourbon and a rye whiskey version to you each year (or another type of whiskey - it depends on the year and our mood!)

History of One Lake Brewing Releases:

• Winter 2020

• Winter 2021 (plus barrel aged 2020 vintage)

• Winter 2022 (plus barrel aged 2021 vintage)

Ingredients: Marris Otter and Light Munich Malt make two thirds of the grain bill in a 2:1 ratio - this gives the base malt more weight to hold the mass of specialty grains to follow. These beers are very forgiving, just have a plan (we will show you ours below), and there is a lot of acceptable variability on grain selection - pick something but have a plan for it! Specialty malts in this beer include: flaked oats, melanoidin malt, a combination of dark crystal malts, roasted barley and special roast malt. The hops are there for baseline bitterness against the huge malt sweetness potential - IBUs listed below may be shocking, but are necessary! Finish with dark Belgian Candi syrup to dry it out some more and pump up the strength.

Methods: It’s a straightforward approach, but it is a lot of grain and it may test your system capcity. Keep the mash temp in the middle as the sugar (and barrel if you chose that route) will both dry the beer out, so a low mash temp can thin out your final result. Ferment, and hold on to your socks because there is a lot of sugar in there. Additionally, you will be adding sugar at the end of fermentation. Give the ferment a good month to relax after final gravity is achieved before dropping the temp and giving it a cold age for as long as you can stand it.

Recipe Box:

Maris Otter/Light Munich (2:1) - 66%
Mix of Crystal 125, Crystal 65, Caramel Munich III - 10%
Oat Flakes - 7%
Melanoidin, Roasted Barley, Special Roast - ~4% each
Dark Belgian Candi Syrup - 5-8%

75IBU of English Hops at First Wort
25-50% of the above charge of Hops at 15min

London or British yeast

Brewing Method:

Gravity targets:
* OG 1.079 (with sugar) - 1.069 (without sugar), FG 1.011

Adjust water to achieve mash of:
* 5.5pH and 0.6:1 ratio of SO4/Cl

Standard mash thickness
151-153 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
90 minute boil