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Imperial Stout with Anise

Comments, questions and concerns please! Thank you.

Fermentables Efficiency: 75.0% Batch size: 3.0 gal

Fermentable Amount Use PPG Color
6-Row (US) 7.0 lb 64% Mash 35 1 °L
Vienna (DE) 1.0 lb 9% Mash 37 4 °L
Flaked Barley 0.75 lb 6% Mash 32 2 °L
Carafa II (DE) 0.75 lb 6% Mash 32 415 °L
Special B (BE) 0.5 lb 4% Mash 34 115 °L
Golden Naked Oats (UK) 0.5 lb 4% Mash 33 10 °L
Roasted Barley (UK) 0.3 lb 2% Mash 29 550 °L
Hops Boil time: 60 min

Hop Amount Time Use Form AA
Galena (US) 1.0 oz 45 min Boil Pellet 13.0%
Saaz (US) 1.0 oz 15 min Boil Pellet 3.8%
Yeasts

Name Lab Average Attenuation
Danstar Danstar Nottingham Yeast Danstar 75.0%
Extras

Name Amount Time Use
Star Anise 0.5 oz 60.0 days Secondary
Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Direct Heat 150.0 °F 90 min
Mash-Out Direct Heat 168.0 °F 10 min

That seems like a lot of star anise, expecially if you’re going to leave it for two months. Are you looking for a licorice bomb?

Thats why i’m hoping someone who has used it may have some insight…

A little goes a long way. Can’t remember how much I used but I thought I was being conservative and it was still a little too much. When I have access to by recipe I will look to see how much I used and post back.

I am looking for subtle but noticeable addition. I had a imp stout that was just awesome and had anise. Subtle and amazing.

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