Introduction to Imperial Stout
For more beer tips, check out our beer brewing guides.Imperial Stout is a robust and full-bodied beer style that originated in the 18th century in England. It was brewed for the Russian Imperial Court, hence the name. This style of beer is known for its rich, complex flavors and dark color.
Equipment List
- Large pot (at least 3-4 quarts in size)
- Fermenter
- Hydrometer
- Siphon and racking cane
- Airlock and bung
- Sanitizer
Imperial Stout Recipe
This recipe will yield 5 gallons of Imperial Stout with an estimated ABV of 9-10%.
Ingredients:
- 10 lbs (4.5 kg) of pale malt
- 2 lbs (0.9 kg) of roasted barley
- 1 lb (0.45 kg) of chocolate malt
- 1 lb (0.45 kg) of wheat malt
- 1 oz (28g) of East Kent Goldings hops (60 min)
- 1 oz (28g) of Fuggles hops (30 min)
- 1 oz (28g) of Fuggles hops (15 min)
- 1 packet of Safale US-04 yeast
Step-by-Step Instructions
- Mash the grains at 152°F (66°C) for 60 minutes.
- Sparge with enough water to reach a pre-boil volume of 6.5 gallons.
- Boil for 60 minutes, adding hops at the specified times.
- Chill the wort to fermentation temperature (around 68°F or 20°C) and pitch the yeast.
- Allow the beer to ferment for 7-10 days, or until the fermentation is complete.
- Condition the beer for at least 2 months before bottling or kegging.
Pro Tips
- Use a temperature control system to maintain a consistent fermentation temperature.
- Monitor the specific gravity of the beer to ensure fermentation is complete.
- Aging the beer for a longer period will result in a more complex flavor profile.
Frequently Asked Questions
- Q: What is the ideal fermentation temperature for Imperial Stout?
- A: The ideal fermentation temperature for Imperial Stout is between 65-70°F (18-21°C).
- Q: Can I use a different type of yeast for this recipe?
- A: Yes, but it’s recommended to use a yeast strain that is tolerant of high gravity and can handle the complex flavor profile of Imperial Stout.