Why why whyyyyyyyyyyy.......why not?
A big thick Imperial Stout. Brewed with layers of chocolate malt, biscuit malt and caramel malt, and a touch of black malt for roasty goodness. We pushed our brew kit to the max to get the sugar content required, and still had to do a double mash to get there. Fermentation management is critical when brewing these beers as the yeast can easily become stressed in the high alcohol environment. If your yeast is not tip top and you don't keep the temperature low then you risk having a boozy, oily mess. We are not prone to adjunct usage at DEYA but we thought that a beer like this lends itself to something off the desert trolley. We kept it fairly sensible, infusing cacao nibs and vanilla into the beer after fermentation. It's big, it's thick, it's sweet, it's oozing with heady vanilla perfume and dark chocolate flavour. Lush!