Cannon Ball Stout is a large well-balanced Imperial Stout. It's also a really big stout. Really big.
Specialty malts: Crystal 40L, chocolate malt, black roasted barley, Black Patent
Featured hops: Nugget, Fuggle
Other additives: gypsum, malto dextrin
O.G. = 1.100
F.G. = 1.029
Approximately 9.3% ABV
Approximately 355 Cal / 12 oz
Makes 5 US gallons
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Age this beer!!! Very strong, very high gravity. It's close to a barleywine. It's dark chocolatey flavor profile can stand up to the high alcohol content. If you like a good strong beer that can be shared this is you beer. I was scared when I tried it after 3 weeks, it wasn't very good, so I let the whole batch sit in my cupboard for about 3 months and it is one of the best dark beers I have ever had.
Brewed mini mash. This is a really smooth, dark, fragrant stout. roasty chocolate aromas. We did one week in primary and then 2 weeks in secondary.
This is an absolute treat. I love the flavor even after a week of bottle conditioning. I would recommend a blow off tube, as this was an explosive fermentation process. I wish I could add a picture of my closet after it blew up. The beer turn ed out just fine, though.
This beer worked out very well. I might come back to this one again. I added chocolate malt in the partial mash, cocoa in the primary and then chocolate and vanilla in seconday which is probably why the grivity didn't drop below 1.03 :( I might have trasnferred to secondary a bit early (4 weeks) and it sat in secondary for 8 weeks, and I tried my first bottle 6 months after brew date. I found it much smoother than 75% of commercial imperial stouts I have tried.
So I didn't brew the recipe as is, but rather took it and made additions to it to create the perfect stout to fit my taste buds. I added a pound of lactose to the boil, and left it in primary for 4 weeks to make sure it hit final gravity. It went from 1.108 to 1.030 yielding 10.2% ABV. I then transferred it to secondary over an ounce of heavy toast American oak cubes (I pre-boiled them to leach out harsh tannins), 10 oz. of Buffalo Trace bourbon, and half a cup of maple syrup that I had been soaking the oak in. With the addition of the bourbon and the highly fermentable syrup, the final alcohol content should be close to 11%. I let it sit in secondary for about 9 weeks. The day before bottling I cold brewed coffee with a cup of French Roast coffee and 3 cups of water. I also steeped 4 oz. of cacao nibs in the coffee. I added the coffee to my priming solution and boiled the cacao nibs in the solution to further leach chocolate flavor. I am now drinking a bottle of this stout less than two weeks after bottling and it is already nicely carbonated (thanks to the warm climate I live in.) The beer pours pitch black with a small brown head that dissipates quickly, as expected considering the alcohol content. The chocolate and coffee remain in the background with the oak and bourbon playing the dominant role. No maple syrup presence (I later learned that adding maple syrup is not an effective way of achieving maple flavor.) The beer is sweet, but with a bitterness to back it up. There is a subtle warming alcohol presence. The final product is very good, and should only get better with time. Look forward to seeing how this ages. I definitely recommend this kit, either on its own or to use as a base for any imperial stout you want to make.