A Carolina Imperial Stout clone.
Try making this homebrew-sized batch of Founders Brewing Company's tasty stout - for breakfast even!
Here’s an extract recipe that has proven to be very good for traditional (low carbonation, high pressure) serving. Serve this beer at 55° F to bring out the rich malt flavor.
"This recipe creates a smooth and slightly roasty ale that is very drinkable. To obtain the Irish Creme flavor I have had the best results from flavored syrups used in coffees. To test how much to use, add the amount recommended for coffee to a beer similar to the type you intend to brew and then adjust the taste. Multiply that result by the number of bottles in the finished batch to determine how much to add to the secondary. Remember, most of these are corn-sugar based, and the sweetness will be reduced in the brew."
- Vince Weibert, Clovis, Calif.
Think all stouts are thick, heavy and boozy? Think again! Dry stout is refreshing, light-bodied and low in alcohol.
You may have been told that it is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. The first is that there is a narrow window of acceptable roast flavors in a stout. The second difficulty is getting a dry beer. The third difficulty is that the large amount of dark roasted grains can make for an overly acidic beer.
A good recipe (that uses the dark, ~500 °L, version of roasted barley and some adjunct to dry out the beer) is a start, but you’ll have to muck with your water chemistry a bit on your own to deal with the acidity of the dark malt. A couple teaspoons of calcium carbonate per 5 gallons (19 L) of soft water is a good place to start. A small yeast starter is all you need because of the low original gravity, but you do need to make the starter to get the dry stout properly attenuated (i.e. dry).
How are we celebrating our 10th anniversary? By brewing a 10% ABV Imperial American Stout with 10 grains and 10 hop additions, that's how.
Some expert advice on developing a well-balanced recipe for smooth stout.
"This is a heavy, strong Imperial Stout. The flavor is excellent and very smooth. It has a slight chocolate flavor."
Perfect for celebrating Saint Patrick's Day in Tijuana, this dry, black stout will drive the snakes out of any place you want. Roasted barley goes well with hot peppers, if only you let it.
Big beers: Brew now for the millennium