Imperial Stout All-Grain Kit

$0.00

SKU# U1144

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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.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts, but it is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.

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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:

Recommended:2-stage fermentation and yeast starter.
Additional Information
Beer Kit Yield 5 Gallons
Recipe and Instructions Click Here!
Beer Style British/American Strong Ale, Stout/Porter
Regional Style British
Color Dark
Original Gravity 1086
Total Time to Make 4 months
Q&A
Browse 2 questions and 9 answers
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What OG and ABV is typical of this recipe?
scott m on Jul 1, 2015
Best Answer: The anticipated OG of this recipe is 1.086. Your ABV will be dependent on your fermentation characteristics, but should be within 8.5-9% ABV.
Reply · Report · Gabe @NBStaff on Jul 8, 2015
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How much water do I need for Mash in/out and fly sparging? The numbers I get seem really high.
Ryan D on Jul 14, 2015
Best Answer: Depending on your system, you will shoot for around 1.3 quarts of water per pound for the mash in. Then prepare 1.5 times that volume in mash out/sparge water. The grains absorbs a decent amount of water usually so you will have like 8-10 gallons of water to start.
Reply · Report · James JStaff on Jul 16, 2015
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