Imperial stouts are full-bodied monsters of a beer! They are black, thick, have a huge hop kick, and are usually well above 9% alcohol. These bad boys are best aged for 6 months or longer. If you can get your hands on a used bourbon barrel, age it in that to get some other incredible flavors....or add a little whiskey after the fermentation is finished!
There are several Imperial Stouts on the market. Old Rasputin is a classic. Lagunitas makes a great one as well. And, Stone Brewing from Escondido, California makes one from time to time. I found a clone recipe of Stone Brewery Imperial Stout Clone that you can try. Like our other beers, you add the Pro EM-1 about 7 days after the primary fermentation has completed and then let it ferment for a minimum of 7 more days.
(5 gallons/19 L, partial mash)
Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 ºF (66 ºC) for 45 minutes.
Remove the grains and place in a large colander. Wash with 2 gallons hot wash.
Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at the times indicated in the recipe list.
Cool the wort and transfer to fermenter.
Aerate and pitch yeast. Ferment at 68 ºF (20 ºC) for 7-10 days.
Pitch Pro EM-1 and ferment at 68ºF (20º C) for 7-10 days.
Add priming sugar to 1 cup fermented beer in sauce pan, mix until all sugar is dissolved. Add this mixture to fermenter.
Transfer liquid to sterilized bottles and caps or to sterilized keg.
Allow to prime for 3-4 weeks. (or gas up in keg and shake keg for 5-10 minutes and enjoy that same day if you forego the priming sugar!)
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There are several Imperial Stouts on the market. Old Rasputin is a classic. Lagunitas makes a great one as well. And, Stone Brewing from Escondido, California makes one from time to time. I found a clone recipe of Stone Brewery Imperial Stout Clone that you can try. Like our other beers, you add the Pro EM-1 about 7 days after the primary fermentation has completed and then let it ferment for a minimum of 7 more days.
Stone Imperial Russian Stout clone
(5 gallons/19 L, partial mash)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%
Ingredients7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 °L)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warrior® hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 ºF (66 ºC) for 45 minutes.
Remove the grains and place in a large colander. Wash with 2 gallons hot wash.
Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at the times indicated in the recipe list.
Cool the wort and transfer to fermenter.
Aerate and pitch yeast. Ferment at 68 ºF (20 ºC) for 7-10 days.
Pitch Pro EM-1 and ferment at 68ºF (20º C) for 7-10 days.
Add priming sugar to 1 cup fermented beer in sauce pan, mix until all sugar is dissolved. Add this mixture to fermenter.
Transfer liquid to sterilized bottles and caps or to sterilized keg.
Allow to prime for 3-4 weeks. (or gas up in keg and shake keg for 5-10 minutes and enjoy that same day if you forego the priming sugar!)
Subscribe to our blog and newsletter for up to date information about EM Technology.
