DetailsSimilar to IPAs, this traditional Imperial Stout was brewed with a high alcohol content and high hop rate to endure long sea voyages. Drink with caution or with good friends.
Ingredients: 18 lbs. Domestic 2-Row barley, 12 oz. Chocolate Malt, 4 oz. Caramel 120°L, 12 oz. Roasted Barley, 4 oz. of hops, priming sugar, yeast, and 1 pkg. dry champagne yeast. Yeast upgrade options: Wyeast British Ale # 1098 or White Labs British Ale # 005.
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4.9 / 5.07 ReviewsOutstandingA month in the primary then re-pitched, another five months in secondary and then stored at 38F for another six months. Drank in 6 days. Everyone said wow after each sip.March 8, 2017Purchased
6 months agoimperial stoutWOW! Now this is a stout! 6 months in a bottle and it was killer! Mine came out to a whopping 8.7 ABV. Very bold beer, for those who like flavor!July 6, 2013I like this brew alsoSaw only two reviews, so I decided I should add mine. I have brewed this recipe twice now. Added burbuon and oak the second time. It just keeps getting better with age. I am now brewing Imperial IPAs and London porters using about the same amount of grain as this. I batch sparge now, pull more and boil longer. I will brew this recipe again.August 14, 2013Good beerI am still conditioning but it tasted great at bottling, I will probably crack one in another month or so. This was a good price.October 4, 2013Rich StoutMy brothers and I think it's top notch. I aged it for a year in a carboy, then bottled it, and added some new yeast (from another beer I was bottling). It's a smooth rich stout with plenty of flavor and alcohol._x000D_April 2, 2014Everything was well received. LookingEverything was well received. Looking forward to the final product.January 27, 2016Could use a litte more dark maltsThis was my 2nd or 3rd all grain beer, and I'm still working on hitting my mash temps appropriately. I believe I mashed low, and created a more fermentable sugar profile than I would have liked for the style. OG = 1.091. _x000D__x000D_I pitched a big yeast starter made from the Wyeast English ale yeast.(1qt 1.060 wort decanted and re-started with 1qt 1.040 wort). Got my fermentation temp a little too warm and early tastings were overly fruity. I decided to lager for 6 months before packaging, which made a big improvement._x000D__x000D_FG = 1.016, which calculates to about 9.7% abv. Overall I'm pleased with this beer, but I would have liked a bit heavier mouthfeel (my fault due to the low mash temp), more sweetness (ditto), and a bit more roasted malt flavor (perhaps the recipet needs a 1/2 lb more of the darker malts).November 4, 2011
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