Speaking of imperial stouts, I just brewed one today. 3-hour boil, so I’m hoping for a really nice Maillard reaction to give me some real depth of flavor.
Original gravity is 1.130, and I mashed at 156...shooting for a final gravity of 1.036 or thereabouts, which will put me at 14.5%. That’s before any bourbon that makes its way in from the soaked toasted oak spiral, cacao nibs, vanilla beans, and almonds.