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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 for Imperial Stout All-Grain Kit Brewing Instructions Regional Style British Original Gravity 1086 Total Time to Make 4 months
- 4.7 / 5.03 ReviewsGreat GiftMy son enjoys your kits. He has used this one before with great results. Since he requested it again this one was very well received. We are looking forward to sharing the finished product.December 20, 2017Purchased
3 months agoShort hopsThe kit was great. And I've always had great service from you. But, according to the instruction sheet, you shorted me two ounces of hops. I'm sure it will be fine since it's a stout, but if that was an iPad I'd be really upset.August 29, 2016
- Browse 6 questions Browse 6 questions and 16 answersI'm considering doing some additions to this beer such as chocolate, coffee, oatmeal, and maybe some blueberries. Was wondering if adding to the end of the boil would be the way to go or if because secondary is 3 months if I should add 1 week before bottling?BEST ANSWER: We do not recommend modifying the recipes as they are designed to produce one tried and true recipe and any modifications can have unexpected results. But to experiment is true to the homebrew spirit, just don't over do it! The main thing to consider is the form of the addition and the flavor desired. Grains can only really be added prior to boiling - chocolate and coffee could be added at any time - melt chocolate, steep coffee or make cold brew. Blueberries can only really be added to the fermenet - or maybe the very end of the boil.Can i do this recipe in a 7 gal mash bucket?BEST ANSWER: I think that may be the smallest mash vessel you would want. You also may need to use a smaller amount of water. If you don’t feel that it will work and you don’t have a larger vessel you could be mash in 2 vessels at the same time and combine the running’s to one boil kettle. This is a great kit. It Is a lot of grain though. Be careful with boil overs and fermentation blow offs.Can this be done as brew in a bag method with a 10 gallon kettle?BEST ANSWER: Sorry my answer is maybe. If you have a large enough bag for all the grain but you want to have a thorough conversion rate on the grain and if it is all bagged up it might be all balled up and not be as efficient. My 10 gallon kettle has a false bottom and spigot so I have never tried it or with that much grain. When I was doing extracts and grain additions, like oatmeal (which I add to this recipe), I would use a small bag for the oatmeal addition. Don't know if that helps much...Could I add some additional grains and mash this kit slightly higher temperature to thicken up the mouthfeel? Looking for your suggestions, using the S-04 yeast!BEST ANSWER: I have never tried it, but I'd recommend being conservative with your tinkering. The grain bill is already at 17 lbs, which is near capacity for a 10 gallon all grain setup. I've made this recipe a few times, and I've never thought that the mouthfeel was too thin imho. I'd also recommend the liquid yeast (I think they recommend the wyeast Scottish ale yeast, which works well) and doing a hearty yeast starterIs a protein rest necessary prior to saccharine rest? If I'm below 5gal volume by end of boil may I add water to volume?BEST ANSWER: A protein rest is not required for this beer. A single infusion with mashout will work well. Yes
if you find that you're under 5 gallons after the boil you can add water to bring it up to 5 gallons.What OG and ABV is typical of this recipe?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.