Imperial Stout

Name: Imperial Stout
Total time: 150 min
Yield: 5 gal
Ingredients: 14 lb 2-Row Pale Malt; 1.5 lb Munich Malt; 1.5 lb Roasted Barley; 1.5 lb Chocolate Malt; 1 lb Crystal 80L; 1 lb Flaked Oats; 1.5 oz Magnum (boil, 60 min); 1 oz East Kent Goldings (boil, 15 min); California Ale (WLP001) yeast

Stout · all grain

Big, black, boozy — a 9%+ stout for slow sipping.

OG: 1.094
FG: 1.022
ABV: 9.4%
IBU: 65
SRM: 50
Batch: 5 gal

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Grain bill

20.50 lb total

Malt	Weight	%
2-Row Pale Malt	14.00 lb	68%
Munich Malt	1.50 lb	7%
Roasted Barley	1.50 lb	7%
Chocolate Malt	1.50 lb	7%
Crystal 80L	1.00 lb	5%
Flaked Oats	1.00 lb	5%

Hop schedule

Hop	Weight	Time	Type
Magnum	1.5 oz	60 min	boil
East Kent Goldings	1 oz	15 min	boil

Yeast

California Ale (WLP001) · 73–80% atten · 68–73°F

Process

Mash at 154°F for 60 min
Boil 90 min
primary: 14 days @ 66°F
conditioning: 30 days @ 60°F

Notes

Pile of base malt plus a deep roast stack — chocolate, roasted barley, and crystal 80 — for layered dark fruit and coffee. Oats add silk to a beer that needs body to balance the alcohol. Pitch a big healthy starter; this much sugar will stress a single packet.

Brewer: Pitch double the normal yeast. Long primary, then condition for at least a month — better at six.

Packaging: Carbonate low — 1.8–2.0 vols. Bottle a few for a vertical tasting; ages well 1–3 years.