IMPERIAL STOUT
A complex, strong stout meant for extended aging:
11lbs Light Malt Extract
8 oz Chocolate Malt
12 oz Roasted Barley Malt
8 oz Crystal 80L Malt
8 oz Black Patent Malt
4 oz Brown Malt
6 oz Flaked Barley
2 oz Magnum (or Columbus) and 2 oz Yakima Kent Golding Hops Total:
2 oz Magnum (or Columbus) @ 60 mins
2 oz Y.K. Golding @ 10 mins
2 tsp Gypsum 1 tsp Irish Moss, added at beginning of boil
1st choice Wyeast 1728 Scottish Ale; 2nd choice Wyeast 1028 London Ale. Dry yeast options: Nottingham or Windsor yeast.
3/4 cup dextrose for bottle priming
Starting Gravity:1.075-1.076 ABV: 8.1-8.4% SRM: 40-43 IBU: 50-55
Full recipe (in MS word format):
IMPERIAL STOUT.doc (42.50 kb)