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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 Yield 5 Gallons Recipe and Instructions Click Here for Imperial Stout Extract Kit Brewing Instructions Regional Style British Original Gravity 1086 Total Time to Make 4 months
4.9 / 5.051 ReviewsDeliciousI 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, 2015SpectacularI followed the instructions exactly and I was ridiculously excited when it was finally bottled and carbonated. First taste was awful. I let it sit in my basement for a few more weeks and the change was drastic, and every week it gets better. This is a really good Imperial Stout. I usually end up paying $7-$15 for a Belgian bottle of this, and this matches up perfectly, definitely not lesser. My only regret is that I didn't start another mid way through fermentation of the first batch. Now I have to wait all over again.... It should be obvious because of the high gravity....but if you're new to this.....this will have a ridiculous fermentation; use a blow off tube and use a 6 gallon fermenter for the first run. Don't cringe at the price, if you appreciate this type of beer, you're paying less for the same kind.September 7, 2010great base for experimentationbrewed 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, 2011I 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, 2013Superbly AgedI brewed this kit 3 years ago, during an August heat wave. I drank all but one the following winter 2010. I just drank the last one here during a chilly Nebraska night. All flavors had blended together, not leaving your typical 5 part experience to tasting a young beer of this type. The alcohol bite long gone, replaced by the gentle mouth coating chocolate. Do age this beer.December 28, 2012Best of the bunchI have brewed 30 NB batches over about a dozen different kits and this is by far the best one in my opinion. I can't get an Imperial Stout that comes anything close to this from any local distributor. I let it age for 10 months and added yeast at bottling. I am going to make 2-3 batches of this each year so that I spread the joy over a longer period!August 16, 2012Excellent StoutI have not been able to find a commercial stout that is as good as this extract kit.. This stout is exactly as described in the overview and only gets better with age. When I pour one of these it looks like a dark motor oil but don't let that fool you. The rich chocolate taste makes you wish you would never reach the bottom of the glass. This is by far the best kit I have tried from Northern Brewer and I am on my 14th kit! The only draw back is that it takes so long to mature so hurry up and get a batch started!August 9, 2009Brewed April 2011, shared the last bottle with friends January 2015.This beer ages amazingly well. I see plenty of reviews talking about how great it is after a year, and it IS, but it really comes into it's own at around the 2-3 year mark. If you can wait it out you'll thank yourself. Make sure you use Oxygen absorbing caps and wax your bottles to seal them up tight before stashing them away to grow up.Cheers.January 14, 2015On the repeat brew listJust 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, 2013Everything you love about StoutThis 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
Browse 13 questions Browse 13 questions and 20 answersAnyone calculate the ABV on this?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.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?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?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!Should I be using whirlfloc with this kit/recipe, or is it not required?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 BrewerShould I plan on adding yeast at bottling time? Safale US-05, is one packet sufficient?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?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!BEST ANSWER: This kit should work out to about 8.3% ABV when finished. -Mike W, Northern BrewerDoes 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?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?)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!!!Any suggestions on increasing the IBU to 80-100? I could add 2 oz Summitt or Simcoe hops at the begiinning of the fermentation.BEST ANSWER: It comes with 2oz of Summit and 2oz of Cascade, but only calls for 1.75 of the Summit for 60 minutes, the rest is aroma, added at flameout. Brewer's Friend claims the IBU is ~120, but that doesn't account for the mellowing that comes as you age it, but at 6 months, you'd still be ~100.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?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!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!I started with a 1.154 reading OG reading, finishing with 1.024. That's putting me at 13%. Is it possible to start with the OG that high or what am I doing wrong?