Imperial Stouts

• Grant's Imperial Stout Clone
  From Steve Armbrust in Portland, OR (Steve_Armbrust@ccm.hf.intel.com

  Ingredients (for 5 gal.):

  One 3.3 lb cans Edme SFX dark unhopped extract

  One 4 lb cans Alexanders unhopped extract

  3 lbs M&F dark dry extract

  1 lb clover honey

  1/2 lb chocolate malt

  1/2 lb roasted barley

  5 oz cascade hops (in boil for 60 minutes)

  1 oz bullion hops (dry hopped for 3-4 days)

  Wyeast 1084 Irish ale yeast

  Crush the specialty grains and do a partial mash. (We added them to two gallons of cold water, heated just to boiling, and strained.) Add the rest of the water, the extract, honey, and cascade hops and boil for 60 minutes. Cool and pitch yeast. After primary fermentation, rack to secondary and dry hop with the bullion hops.

  OG 1.075

  FG 1.034

• Polish Imperial Stout (PIS)
  From:raphael@mail.aracnet.com (dan raphael)
  

  Ingredients (for 5 gal.):

  11# amber malt syrup

  2# amber dry malt

  1/2# black patent, 2/3 roast barley, 1/2# crystal (40LB),

  2 oz Chinook hops, 2 oz cascade (total hbu boil 36),

  1 oz cascade (flavor), 3 tsp gypsum,

  Wyeast Irish liquid yeast.

  Crack grains and bring to boil in 1.5 gallons water. Strain out grains. add malt and boil for 55 minutes. add the flavor hops (1 oz cascade) and boil 5 more minutes. yeast pitched at 72 deggrees. rack after a week if you want (I never do).bottle 10-14 days later. this is a 6 gallon batch.

  Approaching barley wine, is drinkable after 3 weeks, gets richer as it ages, flavor approaching barleywine,

  OG 1.088, FG 1.028, so a good kick.

  Rates ****

• Upland Imperial Stout
  From Dr. Ted McIrvine (McIrvine@Ix.Netcom.Com

  Ingredients (for 5 gal):

  12 lbs Pale Malt

  1 lb Roast Barley

  1 lb. Crystal

  1/4 lb. Chocolate malt

  1/4 lb. Black Patent

  4-6 oz of bittering hops of your choice (I used 4 oz of Chinook)

  2 oz of finishing hops of your choice (I used East Kent Goldings)

  OG 84-90

  FG 28-32

  Russ Levitt of Upland Brewing gave me this recipe, downsized for homebrewing. Russ used London yeast on his, I used the W-Yeast Scotch Ale strain (which I liked) and on a subsequent batch the Bell's yeast (which was too attenuative.)

  I actually like this one better if one cuts the chocolate and patent down to 2 oz and use one pound of flaked barley instead. Personally I don't care for chocolate and patent tastes that are strong in stout.