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.
Our ingredients for this recipe include 6 lb. Dark liquid malt extract, 6 lb. Amber liquid malt extract, 8 oz. Chocolate Malt, 4 oz. Caramel 120L, 8 oz. Roasted Barley specialty grains, 3 oz. Northern Brewer and 1 oz. Willamette.
Note: Due to the amount of fermentable sugars it is strongly recommended to leave in secondary fermentor for 9-12 months to allow flavors to properly mature.
- Details & Instructions
4.9 / 5.043 ReviewsReminds me of the IslesPerhaps we're a little unsophisticated here in N GA, but this stout reminds me of our travels to Ireland and the UK. Primary and secondary fermentation for a week each, then a couple of weeks in a Carnie keg and then grown children, their spouses and friends REALLY enjoyed the beer over the next 8 months; have demanded a second batch.August 27, 2012Be Patient with this one!!!!Awesome Imperial Stout. Let this one age a minimum of 6 months. Everyone who's tried it has asked me to make more. This beer is intense.January 12, 2010A whopper!I let it ferment for one year! Came out great. Everybody loved it. Strong, yet very drink-able. I will brew it again after I try the Barley Wine. Brew it UP!!!!!!!!January 23, 2010WonderfulI've done 2 batches of this. One plain and one I added chocolate and cherry to. Both turned out beautifully after 6 months of bulk aging and another 2 months in the bottle. I highly recommend.January 28, 2010Allow to ageI made the mistake of only allowing this beer to age for 3 months total due to my living situation. it still came out great and I'm very happy with the end result, but I would have liked to allow to age for a little longer. Good beer, lots of flavor, strong.June 16, 2010Happy Strong JuiceThat's what I nicknamed it. Happy Strong Juice. I think this stuff is wonderful. I didn't allow it to age as long as the other reviewers, but was very pleased nonetheless. It would be great to have some of these around in the winter time. Too bad I drank them all in the spring.June 25, 2010Best Imperial Stout Ever!!!I brewed this in March and just tapped into it this week-end (6 months) and it is the best Stout I have every had... Very strong and very drinkable... I wish I had measured for alcohol content... I will definitly brew this one again.. This was worth waiting for...September 14, 2010Fantastic!!Brewed this one December 6th. Had it hidden in the keg after 3 weeks in the secondary until the end of January. One small party and it's nearly gone! Will definitely be brewing this again. Just wish there was enough left to enjoy it after the full 5-6 months some say to let it sit.February 23, 2011Very goodVery bold and tasty. I will be getting another soon. The longer the bottle time the better it gets. My only problem is Im' running out way too quickly. Cheers.March 27, 2011Great BeerI am so happy I brewed this recipe. It turned out great, everyone I let try it loved it especially Stout lovers. I let sit 8 months in the secondary and then 2 months in bottles. I was worried during the brewing I had a boil over when adding the hops so i did not know how it would turn out. Came out great will definitely brew this again.June 3, 2011
- Customer Q&A
Browse 3 questions Browse 3 questions and 11 answersCan you add maple syrup to the kit, and how much for a solid maple undertone?BEST ANSWER: Yes! I have added honey to amber style, I have added molasses to a Belgian tripel, . I added the molasses at the start of the boil to fully break down the sugar but I would add the syrup maybe half way through the boil to retain more of the flavor. Good luck, cheers!!champaigne yeast included with Imperial Stout kit, why and when do you add?BEST ANSWER: The brewing instructions that come with the kit indicate how/when to add the champagne yeast.
Basically, it's a big, big stout, so it needs a lot of yeast. You'll run a primary fermentation and then once that peters out, you can toss in the champagne yeast to get it bubbling again. You can either add it in your primary vessel after the first fermentation is done, or you can transfer to a secondary vessel and pitch it then. Either way, you want to use the champagne yeast after the first yeast is done. There will still be a lot of sugar that needs to turn to alcohol, so that's where the champagne yeast comes in. It'll pick up where the first leaves off.Is champagne yeast necessary if FG is where it should be before racking to secondary and I plan to use CBC yeast at bottling?BEST ANSWER: If your SG is where the FG should be I personally would skip the champagne yeast. Shouldn't be necessary. Mine ended a little high and the champagne yeast didn't seem to help much and my bottles are now over carbonated. Hopefully yours turns out better than mine did.