Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the "War and Peace" of stouts.
This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert.
Recommended: 2-stage fermentation and yeast starter.
Looking for the All Grain Version?
|Total Time to Make||4 months|
|Beer Style||British/American Strong Ale,Stout/Porter|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
My Imperial stout aged in my 10 gallon small batch whiskey barrels turned out to die for. A real crowd pleaser. Also as it turns out makes a great bbq baster. Love it!
I brewed and fermented this stout as per instructions. I add a little twist, by soaking oak chips in bourbon for 3 weeks, then adding them to the secondary fermentation. Everyone that has tasted the beer loved it. It was very smooth and silky.
It's aging in some oak small batch whiskey barrels right now, ill update once done.
Please go over your instruction sheet and try clarify the instructions (remove ambiguity; review requirements for sanitization (e.g. after boiling wort "add cold water" -unboiled?). Warn about hefty reaction after adding yeast. (ask to leave much space in carboy). Comment on the hop component floating to the top. (what will happen to it?