Scrombini Imperial Stout
12 lbs dark malt extract
1 lb Simpson's Chocolate barley
1 lb Weyerman's CaraArmona malt
1 lb amber dried malt extract
2 oz Challenger hops
2 oz Perle hops
WLP004 Irish ale (stout) yeast
Steep grains until 165 degrees C and remove. Next bring to a boil for one hour, adding the following ingredients for at the indicated remaining time:
60 min: 6 lbs dark malt extract, 1 lb amber dried malt extract, 2 oz Challenger hops
30 min: 6 lbs dark malt extract
20 min: 1 oz Perle hops
5 min: 1 oz Perle hops
During secondary fermentation, add two 4-oz bags of bourbon-soaked oak chips at two-week intervals. Be sure to soak the wood chips for a couple of days and drain them well before adding.
Original gravity = 1.100
Final gravity at bottling = 1.034
Approx. ABW (before priming) = 9.8%
Brewed April 11, 2009
Bourbon-soaked chips added on June 1 and 15, 2009
Bottled July 1, 2009
Final volume = 4.4 gallons
We also sipped on some of J-rod's Darwin's Rainwater, a double IPA that he put together this year in commemoration of Chuck D's 200th birthday (and made with real San Diego rain). The beer was bottled with some of the leftover hops, making it extremely hoppy, floral, and, above-all, delicious!
Father's Day was about two weeks ago. And what did my dad get? Only the finest in San Diegan charcuterie. My brother and I shipped a whole cured cabrito (baby goat) together with goat prosciutto (a twist on the Italian classic) from North Park Meat Co., the retail end of the restaurant The Linkery. All their meat is from pastured animals, so that is cool. Plus they roast whole pigs over wood fires right there on the sidewalk. The whole neighborhood smells like savory swine! I can only picture the horror on my mother's face as she unwrapped the package to find this beast:
Wonderful pair of sons, huh? Small goat or chupacabra? I'll let you decide. One last thing... I don't care how old you are - homemade ice cream sandwiches are pretty badass.
