Imperial Stout Extract Kit w/ Specialty Grains

SKU# U1140

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A strong, pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, syrupy malt, and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.

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Product Details
Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the "War and Peace" of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Imperial Stout Extract Kit Brewing Instructions
Regional StyleBritish
Original Gravity1086
Total Time to Make4 months
Reviews
4.9 / 5.0
50 Reviews
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Delicious
I have made this Imperial stout several times. This is the best Imperial Stout kit I have found. (Also one of my wife's favorites) The yeast ferments at lower temps, so advisable to allow to ferment in an area that stays around 60 - 70 degrees. I will buy again & again....Delicious!
November 30, 2015
great base for experimentation
brewed a double batch in April - added a pound of flaked oats and a pound of 2-row to each and did a mini mash. one batch got raspberry puree and cacao nibs. the other got oak, bourbon, and coffee. this is the beer that was able to get my mind off Goose Island Bourbon County Stout - a perfect sipper for a cold winter night!
September 23, 2011
great stout
as good as any r.i.s. that i have tried.description of beer is exact,love the roasted bitter grain profile.i will be bottling a kit at end of february. going to let age,6 months than start comparing,with some bottles aged 30 months.this is our favorite beer to bottle just keeps getting better with age,although its good as soon as bottles carbonate.r.i.s. is a great stout,going to do 2 or three times a year.we will drink black i.p.a.,favorite brew, has dark roasted grain bitter taste and hops,while r.i.s. is aging.midnight porter is a good kit,lighter version of black i.p.a.,good kits for kegging,as they are good fresh.i want to try st. paul porter as roasted grains and dark malts,would have same profile in session beer.if you like r.i.s. try this kit,cannot buy one any better and at 10 bucks bottle,this kit is not expensive.
January 20, 2016
On the repeat brew list
Just finished bottling my third batch. Not sure if my second batch will keep me in stock for the extra month I like to bottle age this beer. Will be making my forth batch soon so I have enough for my next party. This is one smooth beer it takes some time don't rush the aging process and you will be well rewarded.
December 11, 2013
hard to wait!
brewed several months ago and used bourbon and toasted oak (similar to the bourbon barrel porter kit) as well as coffee in the secondary. opened the first bottle to check carbonation after about 1 month in bottles - still a bit rough around the edges, but expect it to be phenomenal in a few months! will be doing again
November 24, 2010
Super Simple, High OG, Smells Great
Brewed this on 1.25.15 and I must say that it was super easy, and smelled great! Topped off the Carboy to make it 5gal and got an OG of 1.111 temp corrected to 60*F. I Used White Labs WLP007 Dry English Yeast with a starter and fermentation and WOW! Use a Blow-off hose with this yeast. I'm on day 4 of fermentation and things seem to be slowing down a bit. Did a taste test before pitching the yeast and this is a bold complex recipe with prominent dryness, coffee, and mild chocolate flavors that will definitely mellow out and blend together nicely once in secondary for a couple months. The Hops gives it a nice mild bitterness and very subtle warming comforting aroma. This beer should be ready to drink early May 2015, but I'll probably let half the batch age until October or so as it's flavor profile is more in-line with the cooler months. I'll keep you updated in a few months. Cheers!!
January 29, 2015
Everything you love about Stout
This kit produces a wonderful imperial stout. Lovely creamy tan head, and a great balance of dark malt flavors. I aged mine for 2 weeks with rum soaked vanilla beans, and after 6 months the vanilla flavor sits nicely just underneath everything else, not overpowering but definitely present. One thing I found pleasantly surprising about this brew was how good of a job the 2 oz. of summit do for bittering. As the chocolate and coffee flavors begin to dissipate, the hop bitterness takes over and lingers till the next sip. This is for sure a beer that just continues to get better with age.
October 29, 2015
I call it "The Grudge"
I added 1lb dark Belgian candi sugar and got a og of 1.096. I went to Montana for work and suffered a blow off, lucky for me, my wife cleaned it up and only insisted I buy some fermcap, haha. Racked to secondary (fg 1.024) and added cocoa nibs. It sat in the secondary for 5 months before I added some American medium plus oak soaked in Bulliet Rye Whiskey. Bottling after 2 months on oak. Yum yum yum!
September 18, 2013
Imperial Goodness
I added bourbon soaked Medium Toast Oak Spirals (2.5), bourbon soaked vanilla beans (2), and 2oz of vodka soaked cacao nibs to this beer. The result is pretty phenomenal. I wish I had saved some unadulterated, but alas. It makes for a great base for adding tasty extras. As I saw in a review I used a blowoff tube - DO THAT! Overall an easy kit - takes a while to be ready but it's worth the wait
February 18, 2014
Great Results
I am a beginner at this and this was my 3 attempt at brewing. I found this no harder to brew that other kits but I needed to let it set longer... It was worth it.I bottled it in 16 and 22oz bottles and I found the poor was better from a 22oz bottle since the head was better for some reason. Flavor was GREAT. Friends that said they don't like dark beer asked for seconds...
March 10, 2012
Q&A
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Browse 13 questions Browse 13 questions and 19 answers
Anyone calculate the ABV on this?
Robert B. on Nov 12, 2015
BEST ANSWER: Depending on the yeast option you choose and how efficient your brewing system is ABV should be somewhere around the 8.2% mark.
Should I be using whirlfloc with this kit/recipe, or is it not required?
B R on Aug 3, 2016
BEST ANSWER: Whirlfloc, or Irish Moss is always an option for any brew you might make. It is a good clarifier that will help it to be a bit clearer and cleaner, as it encourages solids to drop out of the solution in the kettle and in the fermenter. Many brewers always use this kind of thing, some never do, it's up to the brewer's preference. With a darker beer, or a hazy wheat beer it could be less important than in a pale ale or a lager, but it can be used in any beer recipe you might brew up. - Mike W, Northern Brewer
Should I plan on adding yeast at bottling time? Safale US-05, is one packet sufficient?
R J on Jul 19, 2016
BEST ANSWER: You need a big yeast starter or pitch at least 2 or 3 packs of dry yeast. When I made this last time I pitched 2 packs of dry yeast and it took almost 2 months for it to carb in the bottle because the yeast were just worn out. This is a great beer.
Are there any drawbacks to conditioning this Imperial Stout for 2-3 months in a Northern Brewer plastic fermentor? I've read that plastic is gas permeable and that O2 could be introduced. How likely is this?
P A on May 26, 2016
BEST ANSWER: High quality PET is not an issue, more oxygen could pass through a plastic airlock than the plastic walls. The PET carboy has similar oxygen permeability to a glass carboy. The beer would be fine as long as you are aging in a narrow necked carboy, not a bucket. Cheers!
What is the ABV of this beer when all is said and done? Thanks!
D A on Apr 18, 2016
BEST ANSWER: This kit should work out to about 8.3% ABV when finished. -Mike W, Northern Brewer
What should the FG be for this beer? I have mine in primary for 3 weeks and it is at 1.037. I started out at 1.078. Looks to me that my fermentation is stuck but I'm not sure. It's the first time I'm brewing a high gravity beer. Any thoughts?
B R on Jan 26, 2016
BEST ANSWER: Hi Brani, Somewhere around 1.020 would be normal. Are you reading the finished gravity with a refractometer? Typically for a beer with that high of a gravity we would recommend making a yeast starter or pitching two packs of yeast to ensure complete fermentation. You could try adding some yeast nutrient to see if that would kick start fermentation again or alternately pitch more yeast. Let us know if you need anything else!
I'm looking to make this beer with an English yeast instead of an Irish Yeast. And was thinking of using White Labs WLP007. Is there anything I should know about using this yeast strain instead?
Pawel M on Jan 19, 2016
BEST ANSWER: Hello Pawel,

Thank you for choosing Northern Brewer! That's a good choice, the only thing that you should know is that it might end up being a little drier since the English yeast attenuates better, and faster compared to the Irish ale yeast. I hope that this helps, have a great day!
Does this really need to age 2-3 months in secondary? I've had it in the secondary 3 weeks now, and it tastes pretty dang good. What additional benefits from aging another couple months will I get? Can I just bottle age it instead?
M T on Jan 12, 2016
BEST ANSWER: age in secondary as northern brewer says.john palmer,in book,tells us,the greater yeast mast in fermenter is more effective than in bottle.flavors will blend together faster.r.i.s.really gets better with age,have a few bottles 30 months,going to save a few to compare with r.i.s. in secondary at present.when this one gets one year will compare.yes this beer is so good its easy to drink early,but i am going to make more often,giving time to age.
If I use the Safale S-04 yeast, is one packet enough? MrMalty recommends 1.6 packs for 1.086 OG. (Also thinking about boosting gravity a bit with extra DME, all the more reason to err on the side of 1.5 - 2 packs?)
Paul J on Nov 5, 2015
BEST ANSWER: use two packs or make a starter or use a yeast cake (used one from a wyeast Irish 1084 -- was awesome) or add champagne yeast to the secondary... anything to get it to attenuate to the proper degrees....and give it time... have made a few of these experimenting with different options and just using the original --- love it!!!
I bottled this 2 weeks ago and it is still not carbonated. How long does it take typically for an imperial? The instructions didn't say anything about adding yeast at bottling so I didn't. I'm curious if it just takes longer to carbonate since there is less yeast in the solution. What is your experience?
R Y on Aug 6, 2016
BEST ANSWER: If you do a yeast starter or add extra yeast at the start, aerate well, and have nice steady ferment temps no yeast at bottling should be required. If you yeast get stressed before bottling, it is a nice precaution. At the very least, this may mean it takes longer to carbonate. Feel free to set them aside and try to be patient, they could take 4-8 weeks to carbonate. If they did not carbonate in that time, I would consider adding new yeast to help it carbonate, then recap each bottle.
I like to know the stats of my beers to put on my homebrew display board. What is the IBU of the Imperial Stout? Also I was able to ferment to only 1.032 - is that typical? IT tastes great!
D A on Dec 19, 2015
BEST ANSWER: Hello Dan,

Thank you for choosing Northern Brewer! It does seem like that wasn't fully fermented, but very close. If you wanted to get it a down a little and a little drier, you could add a little bit of yeast nutrient or energizer. That beer is approximately 49.75-50 IBU I hope that this helps, have a great evening!
Any suggestions on increasing the IBU content? I could add 2 oz Simcoe or Summitt hops at the beginning of the boil.
A shopper on Dec 5, 2016
Any suggestions on increasing the IBU to 80-100? I could add 2 oz Summitt or Simcoe hops at the begiinning of the fermentation.
A shopper on Dec 5, 2016

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