- OG
- 1.094
- FG
- 1.022
- ABV
- 9.4%
- IBU
- 65
- SRM
- 50
- Batch
- 5 gal
Grain bill
| 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
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.
About this Stout
History
Imperial Stout originated in 18th-century England, where brewers created high-gravity versions of porter and stout for export to the Baltic region, particularly the Russian imperial court. These robust beers were designed to withstand long sea voyages while delivering intense flavor and warming alcohol. The style nearly disappeared in the 20th century but experienced revival through American craft brewing in the 1980s and 1990s. Imperial Stout is associated with the BJCP Stout category as a high-strength variant, characterized by substantial malt complexity, roasted character, and alcohol warmth that distinguishes it from standard stouts.
Technique
This recipe employs a 154°F mash temperature to balance fermentability with body, producing residual sweetness that supports the substantial grain bill while allowing California Ale yeast to attenuate adequately. The single-infusion mash suits the straightforward grain composition. Magnum hops at sixty minutes provide clean bitterness to counterbalance malt sweetness without excessive hop character, while East Kent Goldings at fifteen minutes contribute subtle earthy and floral notes. Fermentation with WLP001 at controlled ale temperatures produces a relatively clean profile that allows malt and roast flavors to dominate. Extended conditioning of several weeks helps integrate alcohol warmth and mellow roasted astringency.
Ingredient notes
The 14-pound base of 2-Row Pale Malt provides fermentable sugars and a neutral canvas for specialty grains. Munich Malt adds malty depth and light toast character. Equal portions of Roasted Barley and Chocolate Malt deliver coffee and dark chocolate notes with moderate astringency, while Crystal 80L contributes caramel sweetness and body. Flaked Oats improve mouthfeel and head retention without adding fermentable sugars. Magnum offers high alpha acid efficiency for bittering. East Kent Goldings provides traditional English hop character. California Ale yeast ferments cleanly with moderate attenuation, producing minimal esters that keep roasted malt flavors prominent.
Variations
American Imperial Stouts often feature more aggressive hopping or American hop varieties compared to this English-leaning recipe. Russian Imperial Stout typically emphasizes darker roasted character and higher alcohol. Adjusting Roasted Barley upward intensifies coffee bitterness, while increasing Crystal or Chocolate Malt shifts the profile toward sweeter, dessert-like character. Some brewers substitute Carafa Special for Roasted Barley to reduce astringency. Barrel-aging variants rest the beer in bourbon or whiskey barrels for months, adding vanilla, oak, and spirit notes. Commercial examples range from relatively dry interpretations to thick, sweet versions approaching pastry stout territory.
When to drink & pairings
Imperial Stout pairs well with rich desserts including chocolate cake, tiramisu, or vanilla ice cream, where the beer's roasted bitterness complements sweetness. Savory pairings include braised beef, smoked brisket, or aged cheddar, with the beer's body standing up to fatty, intense flavors. Serve in a snifter or tulip glass at 50-55°F to allow complex aromas to develop while tempering alcohol heat. The style suits cold-weather occasions and contemplative sipping rather than session drinking. A small pour of 6-8 ounces respects the beer's strength and intensity.