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Imperial Stout Recipe and Tasting - Homebrew Jar Of Destiny
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- čas přidán 3. 10. 2023
- We finally dive into Mike's American Imperial Stout from the Jar of Destiny series.
This big beer clocks in at over 9%ABV and delivers a ton of malt and hop flavors. The malt backbone is huge. There's ton of roast but its pleasantly restrained and not acrid or ashy tasting. Its mostly deep toast and bakers chocolate in its presence. There is a sweet maltiness holding the whole beer up. The carastan malt and Munich malts aren't super identifiable but these components seem to all come together to support the beer as a harmony.
Age will likely give this beer some dark fruit character as it picks up a little oxidative staling. Time will tell. Recipe below.
CHEERS!
Recipe:
6.5 gallons post. boil
OG 1.096
FG 1.032
Fermentables:
15lbs/6.8kg Golden Promise
2.5lb/1133g Munich I (7L)
2lb/907g Flaked Barley
1lb/453g Carastan Malt (35L)
1lb/453g Roasted Barley (550L)
12oz/340g Chocolate Malt (500L)
1lb/453g Dark Brown Sugar (cheap, large market stuff)
Hops:
1oz/28g Cryo Columbus Hops 20.5AA FWH
1oz/28g Cascade 5.6AA 20min
1oz/28g Willamette 4.9AA 20min
1oz/28g Cascade 5.6AA 0min
1oz/28g Willamette 4.9AA 0min
Cellar Science Cali
Cellar Science English
Yeast Cake from prior 1.045 beer used as starter
Mash
147F/64C 50min
158F/70C 20min
168F/76C 15min
Water
Ca 68ppm, Mg 4ppm, Na 17ppm, SO 66ppm, Cl 111ppm
Fermentation 3 weeks at 68F
Cold crash for 4 days then moved off yeast
Carbonated with 20PSI CO2 for 5 days
#imperialstout #JarOfDestiny #brewdudes
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Great idea. I’m gonna go look in the cellar to find something like this. 😊
Gotta give it a go !!! For these winter months ahead … ya know it gets pretty cold out here in California IA !!
great vid. great advice. great double fisted look. keep it up boyz
Tip: If you are doing a big imperial beer and you aren't used to doing one, it can be a very aggressive fermentation. Use your biggest fermenter with most headroom to contain frothing and "biggest" bubbler. I wasn't thinking and used one of my normal size fermenters and it had one of those standard S type bubblers, bubbler got filled with foam and popped out and foam ran down the sides of the fermenter in my beer closet. Now I would have used my larger fermenter with it's bigger bubbler and I also have a large plastic flower pot drip tray that I put under my fermenter just in case.
Nice beers, Love a good imperial stout for fall and winter time.
Woot!
Nice one! Always fun to hear your take on brewing different styles.
Similar comment to the roasted grain observation: I have found that imperial stouts get enough body and viscosity from the sheer amount of malt used and body/texture building grains (rye, oats, flaked barley) start to make it unpleasantly thick. But I am still working with my grain bill for this style.
Very good advice
Stout season is approaching fast, sounds like it’ll be even better in a few months! Cheers 🍻
Awesome Mike. Good tips when making this type of beer. Made an Imperial Stout last week using Epiphany Malts (Dark Munich & Bittersweet Chocolate malt) plus Piloncillo cone sugar with 8 ounces of candi syrup D-240. Thought it would make for an interesting beer plan on giving it many months to meld together.
Great brew, I like to add cinnamon to my stouts to help with the after taste.
I get 66% hop efficiency. Using this factor gets my recipe to match my palette.
Time grasshopper 😂
I reset my equipment in brewfather so it will calculate based on 80% hop utilization.