What’s better than a thick hopped up stout? Salivating over it for months – this beer fermented for 3 months. As expected, this beer came in strong and full of hop. Nice dark color and a bit of a coffee hint, which is usually a nice surprise in a beer….and it was in this beer. Strong proof that the right kits can pack a punch – nice job Midwest Supplies. Overall, we were very satisfied with the results of this brew and wish we had more of it to enjoy.  Not quite a Stone Russian Imperial Stout, but I would drink it over a Victory Storm King Stout.

Imperial Stout Home Brew

Ingredients

  • Dark Liquid Malt Extract – 6 lbs
  • Amber Liquid Malt Extract – 2 lbs
  • Chocolate Malt – 8 oz
  • Caramel 120L – 4 oz
  • Roasted Barley specialty grains – 8 oz
  • Glacier Hop Pellets – 3 oz
  • Willamette Hop Pellets – 1 oz
  • Ale Yeast – 1 pack
  • Champagne yeast – 1 pack
  • Priming Sugar – 5oz

Brew Stats

  • BG: 1.082 – 1.086
  • FG: 1.022 – 1.035
  • IBU: 75
  • 6.78% ABV

Instructions

  • Pour the crushed grains into grain bag
  • Heat 2-3 gallons of water to 155 F
  • Drop/steep grains using muslin boiling bag for 15–30 minutes
  • Remove grains, bring to a boil, and remove from heat
  • Stir in extract syrup until dissolved
  • Return to boil
  • Add the glacier hop pellets to small hop bag and boil for 60 minutes
  • Add Willamette hop pellets for the final 2 minutes of the boil
  • Cool wort to about 80 F (submerge in tub of ice / snow / freezer)
  • Add to fermenting vessel and top off with cold water to make 5 gallons
  • Take the hydrometer reading (most are made to read accurate at 60F)
  • Pitch the yeast and stir – Stouts like a good whooping, so aerate the wort like it’s your job
  • Ferment at temperatures between 65–70F for approximately 10 -14 days or until fermentation is complete
  • Transfer to glass carboy and add champagne yeast. Age for 1-4 months