There was also some design involved in the labels, in that each succession would line up with the next Black Sabbath album. I figured this would keep me in label art for some time to come. I also picked up some darker red wax from Shoreline Brewery to dip the top of the capped bottles in, akin to Three Floyd's Dark Lord.
1.00 lbs. Golden Light Dry Malt Extract
In the last batch, I used both honey and molasses. I have no doubt that the honey added to the alcohol content, as that ended up being a 10% ABV beer. I went with Honey Malt this time for more honey flavor. The Golden Naked Oats were supposed to also add a fruitiness, and I went with those instead of flaked oats, which I used in the original recipe. Another change to this recipe was the substitution of some Dark Munich malt for the 2-Row, to give it some more evil.
OG was a little under (I ended up adding the pound of DME for this reason) at 1.088. Fermentation was vigorous for 3 days. I even did a second oxygenation at this time with my aquarium pump for about 30 seconds. I doubt this was enough. The beer ended up finishing at 1.028, which freaked me out, but the beer has been in bottles for over 6 months now. The most recent one had strong carbonation, but others I had were not as carbonated. I didn't want a big carbonation by the style, but I have yet to drink a beer that wasn't helped out by at least 2.5 volumes of carbonation. It's beer for Chrissakes, not wine.
So I ended up with an 8% ABV beer, which is actually all right. The flavors have gotten more complex over the months, with more dark fruit beginning to show up. 2012's version (Master of Reality) will get an increase of 2-row, and I think I will add back the honey and molasses, but put them into the bucket 3 days after primary fermentation has started. If I can get the Imperial Ale yeast again, I will. I would like to use that to make an Imperial IPA and then use the yeast cake from that to make this beer. Vanilla beans are a possibility. Down the road, I'd like to use a Trappist High Gravity yeast to give it more of a Belgian Strong Dark Ale twist. The possibilities are endless.