Beer Style: Imperial Stout
Includes both Russian imperial stouts and American-style imperial stouts including several barrel-aged recipes and dessert (pastry) style stouts.
Imperial Stout with Dried Mushrooms and Cumaru
Imperial Stout with Dried Mushrooms and Cumaru (5 gallons/19 L, all-grain)OG = 1.097 FG = 1.017IBU = 61 SRM = 80 ABV = 10.6% Courtesy of Daniel Ropelato, this imperial
Avery Brewing Co.’s 20th Anniversary Mephistopheles’ Stout clone
Avery Brewing Co.’s 20th Anniversary Mephistopheles’ Stout clone (5 gallons/19 L, all-grain)OG = 1.102 FG = 1.020IBU = 45 SRM = 70+ ABV = 11% A “devil” of a beer, this iteration
Oskar Blues Brewery’s Ten FIDY clone
This recipe was developed to be brewed using a parti-gyle technique, producing 3 gal (11 L) of finished Ten FIDY and a second, larger volume, small beer. Ten FIDY is a first runnings beer. Oskar Blues often utilizes second runnings in a different beer.
Abysmal Stout (Bourbon “Barrel” Aged)
Abysmal Stout (Bourbon “Barrel” Aged) (5 gallons/19 L, all-grain) OG = 1.096 FG = 1.020 IBU = 40 SRM = 66 ABV = 11.5% Ingredients 15 lbs. (6.8 kg) Golden PromiseTM malt 1.5
Against the Grain Kamen Knuddeln clone
Against the Grain Kamen Knuddeln clone Blend 4 parts kettle sour beer with 1 part Russian imperial stout for the clone. Carbonate to approximately 2.5 volumes. Kettle-Soured ale (5 gallons/19 L, all-grain)
The BISness Belgian Imperial Stout
Kyle Larson, Brewer at Double Mountain Brewery in Hood River, Oregon provides a recipe to BYO from his homebrew collection.
Rastaman Stout
Loosely based on Miles Davis Bitches’ Brew by Dogfish Head Craft Brewery, Rastaman Stout is part imperial stout, part Ethiopian T’ej. A fun recipe for those looking to trying something unique.
Russian Imperial Stout: Style Profile
Russian imperial stout was one of the first beer styles that caught my interest. I remember tasting North Coast Old Rasputin as I read and reread the BJCP style guidelines for the
Mike Riddle’s Tricentennial Stout
My friend Mike Riddle, well known for his award-winning Russian imperial stout, does use a lower attenuating Irish ale strain. He counters this with very high levels of roast malt and hops to try to balance out the residual sweetness. He also keeps the amount of crystal malts to one modest addition of dark crystal.
The Czar’s Revenge
Even though this was at one time a British beer for a Russian court, the resurrection of its popularity in the United States means that a brewer has a number of fermentation choices. The only real must do is avoiding hot, fusel alcohols and an overly sweet finish.
Four Tsarinas Imperial Stout By Joe Formanek
BOS-winning homebrew recipe, brewed by Joe Formanek. Winner of Drunk Monk Challenge (Aurora, Illinois – 571 entries)
Guthrie’s Woody Imperial Stout (Oak-Aged)
Terry Foster utilizes bourbon barrel soaked oak cubes to create a complex and layered imperial stout.