<font size="+1"><b>Udo's Chocolate-Nut Imperial Stout</b></font>

<pre>
    6 pounds hopped malt extract syrup
    3 pounds dried malt extract (DME)
    1 pound chocolate malt
    1/2 pound roasted barley (toasted)
    1/2 pound crystal malt
    3 tsp. gypsum
    19.8 HBU boiling hops:
    	1 oz. Columbus hops (14.2% alpha)
    	1 oz. Perle hops (5.6% alpha)
    2 oz. Cascade hops (6% alpha), finishing
    1 packet of dried ale yeast
</pre>

<p>Preheat oven to 175°C (350°F). Spread malted barley evenly onto
cookie sheet. Toast for 10 minutes. Add grains (toasted malted barley,
crystal malt, and chocolate malt) to 6.8 liters (1.5 gallons) of cool,
tasty water and bring to a boil. When the boil begins remove the
grains.</p>

<p>Add 3 (flat) teaspoons of gypsum to water, and the malt extracts
(syrup and DME). Stir until DME is dissolved. Add boiling hops (for a
total of 19.8 HBU) and boil for 60 minutes.</p>

<p>Add 1 oz. Cascade hops for 2 minutes. Add 0.5 oz. Cascade hops for
1 minute. Take off flame and sparge into primary fermenter
immediately.</p>

<p>O.G. 1.072<br>
F.G. 1.022</p>