Imperial Stouts is usually extremely dark brown to black in color with flavors that are intensely malty, deeply roasted and sometimes with accents of dark fruit and chocolate. The bitterness is typically low to moderate. Imperial stouts are strong and generally exceed 8% ABV.
5 gallon extract batch
14 lbs. LME
8 oz. maltodextrin
8 oz. roast barley
8 oz. black patent malt
8 oz. chocolate malt
8 oz. 120L Caramel malt
1 oz. magnum hops (AA = 13%) for bittering (boil 60 mins.)
2 oz. Centennial hops (AA = 8%) for aroma (boil 1-2 mins.)
two packages dry American ale yeast (such as US-05 or Nottingham)
Instructions: Heat 7.5 gallons of strike water to 170°F, mash in and settle out at 156°F, mash rest for 45 minutes. Vorlauf until “clear”, then sparge with 3 gallons water at 170°F to collect 6.5 gallons of wort. Boil for one hour, adding hops as shown above, and evaporating one gallon for a 5.5 gallon yield. Cool the wort to 70 degrees, pour into a 6.5 gallon carboy, and pitch the yeast. Allow 7-10 days for primary fermentation, then rack to a secondary fermenter for another 7-10 before bottling. Prime with ¾ cup corn sugar.
O.G. = 1.090
F.G. = 1.022
ABV = 8.9 %