Gordon Strong’s Imperial Stout
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.026
IBU = 61 SRM = 111 ABV = 10.8%
Ingredients
13.25 lbs. (6 kg) Golden Promise pale ale malt
1.75 lbs. (794 g) U.K. brown malt
0.5 lb. (227 g) flaked oats
2 lbs. (907 g) U.K. roasted barley
1.25 lbs. (567 g) U.K. chocolate malt
0.75 lb. (340 g) U.K. black malt
2 lbs. (907 g) Belgian extra dark candi syrup (180 °L) (15 min.)
21 AAU Centennial hops (60 min.) (2 oz./57 g at 10.5% alpha acids)
13 AAU Chinook hops (15 min.) (1 oz./28 g at 13% alpha acids)
1 oz. (28 g) U.K. Golding hops (5 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), LalBrew Nottingham, or SafAle S-04 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 brown malts and the oats at 151 °F (65 °C) and hold for 60 minutes. Add the three dark grains, 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.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. Add the candi syrup when 15 minutes remain in the boil.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.100 FG = 1.026
IBU = 61 SRM = 100 ABV = 10.8%
Ingredients
10.1 lbs. (4.6 kg) light liquid malt extract
2 lbs. (907 g) U.K. roasted barley
1.25 lbs. (567 g) U.K. chocolate malt
0.75 lb. (340 g) U.K. black malt
2 lbs. (907 g) Belgian extra dark candi syrup (180 °L) (15 min.)
21 AAU Centennial hops (60 min.) (2 oz./57 g at 10.5% alpha acids)
13 AAU Chinook hops (15 min.) (1 oz./28 g at 13% alpha acids)
1 oz. (28 g) U.K. Golding hops (5 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), LalBrew Nottingham, or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6.5 gallons (24.5 L) of water in the brew kettle; heat to 158 °F (70 °C).
Turn off the heat. Add the three crushed dark grains in a mesh bag and steep for 30 minutes. Remove and rinse grains gently.
Add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated. Add the candi syrup when 15 minutes remain in the boil.
Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete, allowing the temperature to rise as high as 70 °F (21 °C).
Rack the beer, prime and bottle condition, or keg and force carbonate.
Tips For Success
Aging this beer for six months or more at cellar temperatures will allow the flavors to meld. If you plan to bulk age in a carboy, just make sure the beer is filled up above the curve of the neck and keep the airlock topped with sufficient liquid.
