Winter’s Imperial Stout

Imperial Stout Recipe

(5 gallons/19 L, all-grain)
OG = 1.097  FG = 1.027
IBU = 70  SRM = 100  ABV = 9.5%

Ingredients
12 lbs. (5.4 kg) U.K. pale ale malt
3 lbs. (1.4 kg) Munich II malt (9 °L)
1 lb. (454 g) flaked oats
1.5 lbs. (680 g) U.K. roasted barley (~550 °L)
1.5 lbs. (680 g) U.K. chocolate malt (~440 °L)
1 lb. (454 g) Carafa® III special malt (~525 °L)
0.5 lb. (227 g) English extra dark crystal malt (~180 °L)
12 AAU U.K. Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Centennial hops (15 min.) 
1 oz. (28 g) U.K. Golding hops (10 min.) 
1 oz. (28 g) Chinook hops (dry hop)
1 oz. (28 g) Fuggle hops (dry hop) 
Wyeast 1318 (London Ale III), Imperial A38 (Juice), or LalBrew Verdant IPA yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the pale and Munich malts and the oats at 152 °F (66 °C) and hold for 60 minutes. Add the three dark grains and crystal malt, stir, begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the brew kettle. Boil the wort for 90 minutes, adding hops at the times indicated in the ingredients list. 

Chill the wort to 64 °F (18 °C), oxygenate then pitch the liquid yeast or sprinkle two packets of dried yeast. Ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C). Dry hop for three days at room temperature.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Imperial Stout 

(5 gallons/19 L, extract with grains)
OG = 1.097  FG = 1.027
IBU = 70  SRM = 100  ABV = 9.5%

Ingredients
11 lbs. (4.7 kg) Maris Otter liquid malt extract
1.5 lbs. (680 g) U.K. roasted barley (~550 °L)
1.5 lbs. (680 g) U.K. chocolate malt (~440 °L)
1 lb. (454 g) Carafa® III special malt (~525 °L)
0.5 lb. (227 g) English extra dark crystal malt (~180 °L)
12 AAU U.K. Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Centennial hops (15 min.) 
1 oz. (28 g) U.K. Golding hops (10 min.) 
1 oz. (28 g) Chinook hops (dry hop)
1 oz. (28 g) Fuggle hops (dry hop) 
Wyeast 1318 (London Ale III), Imperial A38 (Juice), or LalBrew Verdant IPA yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Place the grains in a mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off as the bag drips back into the kettle. 

Add the malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated in the ingredients list. 

Chill the wort to 64 °F (18 °C), oxygenate, then pitch the liquid yeast or sprinkle two packets of dried yeast. Ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C). Dry hop for three days at room temperature.

Rack the beer, prime and bottle condition, or keg and force carbonate.