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)

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