Imperial Stout

Summer is here. Most of us are keen on easy-to-drink beer in this period of the year. But we have to think of winter months, when we desire warming, stronger drinks. As these beer styles require longer aging, we should brew them months before. So why don’t we check an Imperial Stout recipe this time.

 A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the US as a reinterpretation or re-imagination by extending the style with American characteristics. (BJCP 20C)

Photo: Unsplash.com

 

BJCP 20C

ABV: 8 – 12%

IBUs: 50 – 90

OG: 1.075 – 1.115

SRM: 30 – 40

FG: 1.018 – 1.030

 

Batch size: 15l / 4 gallon
Efficiency: 70%
OG: 1.090
FG: 1.018
ABV: 9.4 %
Bitterness: 60 IBU
Colour: 39 SRM
Carbonation: 2.0 

Grain bill:

Swaen©Ale

5,00 kg / 11 lbs

77%

PlatinumSwaen©Oat Flakes

0,50 kg / 1,1 lbs

8%

GoldSwaen©Brown

0,30 kg / 0,66 lb

4.5%

BlackSwaen©Barley

0,30 kg / 0,66 lb

4.5%

BlackSwaen©Chocolate B

0,25 kg / 0,55 lb

4%

BlackSwaen©Black Extra

0,15 kg / 0,33 lb

2%

 

Hops:

Warrior

28 g / 1 oz

60 min

15% AA

50
IBU  

Warrior

28 g / 1 oz

5 min

15% AA

10
IBU  

 

Yeast:

High alcohol tolerant US/UK yeast strains are recommended.

Dry

Liquid

Fermentis US-05

White Labs WLP007

Mangrove Jack M42

Wyeast 1098

 

Mashing at 66°C (150 F) 60 min
Mash out at 77°C (171 F) 10 min
Boil for 90 minutes.
Ferment at ~19°C (66 F) for 2 weeks

We recommend 3-6 weeks secondary fermentation in order to let alcohol flavors get smoother.