imperial Stout Recipe

jaymack · Post by **jaymack** » Fri May 20, 2011 3:48 pm

Looking for an all grain Imperial Stout recipe that some of you may be happy with.

Anyone have a go-to recipe they like?

J

J343MY · Post by **J343MY** » Sat May 21, 2011 3:15 pm

You can't go wrong with a Founders Breakfast stout clone. I don't have the recipe with me now, but there are several versions floating around online.

jaymack · Post by **jaymack** » Sat May 21, 2011 4:52 pm

I Shall give it a look

Cheers,
J

markaberrant · Post by **markaberrant** » Sat May 21, 2011 7:54 pm

Depends on what kind of Imperial Stout you are looking for. I have made several different ones. Do you have a particular commercial favourite or type?

jaymack · Post by **jaymack** » Sun May 22, 2011 11:24 am

Russian Gun from Grand River is definitely the direction I'm leaning

The_Jester · Post by **The_Jester** » Sun May 22, 2011 12:39 pm

jaymack wrote:Russian Gun from Grand River is definitely the direction I'm leaning

Have you talked to anyone at Grand River? Sometimes brewers will give ingredients (without amounts), or type of yeast, or other helpful clues.

markaberrant · Post by **markaberrant** » Sun May 22, 2011 5:55 pm

jaymack wrote:Russian Gun from Grand River is definitely the direction I'm leaning

You could go with something like this:

17lbs 2-row
1lb C120
1lb chocolate malt
1lb roasted barley

mash at 152F for 60 minutes
approx og: 1.075
bitter to 60IBU with any clean bittering hop
Wyeast 1028 (repitch 1-2 cups of fresh slurry from a smaller batch)
pitch yeast at 18C, let it rise naturally and ferment at 20C.

You can add more base malt if you want it bigger. I think it would be even better if you replaced some/all of the 2-row with maris otter, vienna and/or munich malt, but even with 2-row it will be great. Wyeast 1968 would be an interesting alternative yeast, it is a great yeast, with lovely english character, and works in beers that are not too high in alcohol (say less than 9.5%). You could also add .5-1oz of english hops (goldings, fuggles, willamette) somewhere within the last 15 minutes of the boil (I would choose flameout, but that is just how I do it).

That's about it, this will get you in the ball park, and is pretty much where I start recipe-wise for all of my RIS.

jaymack · Post by **jaymack** » Sun May 22, 2011 11:14 pm

markaberrant wrote:
jaymack wrote:Russian Gun from Grand River is definitely the direction I'm leaning
You could go with something like this:

17lbs 2-row
1lb C120
1lb chocolate malt
1lb roasted barley

mash at 152F for 60 minutes
approx og: 1.075
bitter to 60IBU with any clean bittering hop
Wyeast 1028 (repitch 1-2 cups of fresh slurry from a smaller batch)
pitch yeast at 18C, let it rise naturally and ferment at 20C.

You can add more base malt if you want it bigger. I think it would be even better if you replaced some/all of the 2-row with maris otter, vienna and/or munich malt, but even with 2-row it will be great. Wyeast 1968 would be an interesting alternative yeast, it is a great yeast, with lovely english character, and works in beers that are not too high in alcohol (say less than 9.5%). You could also add .5-1oz of english hops (goldings, fuggles, willamette) somewhere within the last 15 minutes of the boil (I would choose flameout, but that is just how I do it).

That's about it, this will get you in the ball park, and is pretty much where I start recipe-wise for all of my RIS.

Good looking grain bill. Thanks for the help.

Cheers

cannondale · Post by **cannondale** » Sun May 22, 2011 11:14 pm

The RIS I have on tap right had a significant proportion of amber malt in the grist. I really like the biscuit element that this malt added to the finished beer. Other biscuit malts or even oven toated base malt will add this too, but I find that the british amber has a certain intensity of flavour that I don't get from some of the others.

markaberrant · Post by **markaberrant** » Mon May 23, 2011 8:58 am

cannondale wrote:The RIS I have on tap right had a significant proportion of amber malt in the grist. I really like the biscuit element that this malt added to the finished beer. Other biscuit malts or even oven toated base malt will add this too, but I find that the british amber has a certain intensity of flavour that I don't get from some of the others.

I agree, amber malt can be a lovely thing, but you need to adjust your recipe accordingly. I am brewing a slightly different RIS from my normal recipe later in June with amber, brown and black patent malt for specialty grains.