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Old 01-13-2005, 01:41 AM   #1
uglygoat
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Default imperial stout

i love stout. i would drink it in the morning warm, but my employer would not think too kindly of it....

so i found this recipe, tell me what you think? i am gung ho on this one, and will buck up for the 6.5 gal fermentor carboy and an additional 5 gal carboy, i wanna ditch the plastic pail asap

its about sixty bucks all said and done.

Similar to IPAs, this traditional Imperial Stout was brewed with a high alcohol content and high hop rate to endure long sea voyages. Drink with caution or with good friends. (6-12 months fermentation recommended) Our ingredients for this recipe include 6 pounds of Dark Malt extract, 6 pounds of Amber malt extract, 1/2 lb. Roasted Barley malt, 1/4 lb. Crystal 120L malt, 1/2 lb. Chocolate malt, 3 oz. Galena bittering hops, 1 oz. Williamette aroma hops, yeast, priming sugar and a muslin bag. Brewing Instructions

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Old 01-13-2005, 01:47 AM   #2
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That's a lot of malt! For 5 gallons? It will be high in alcohol, I would guess, especially after so long a ferment.
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Old 01-13-2005, 01:50 AM   #3
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ya! that's part of the allure, plus the history of the brew, put in storage on ocean going vessels back in the day the high alcohol/hops helped preserve it for long periods

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Old 01-13-2005, 01:53 AM   #4
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That's what I like about IPA's...shipped to colonial India from England...extra hops to preserve it. And I love hops!

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Old 01-13-2005, 04:04 AM   #5
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i was thinking of putting a mast and sail on the garage and preteding it's s a ship and the barrels of ale are in steerage...

On the fourth of july, 1806
We set sail from the sweet cove of cork
We were sailing away with a cargo of bricks
For the grand city hall in new york
’twas a wonderful craft
She was rigged fore and aft
And oh, how the wild wind drove her
She stood several blasts
She had twenty seven masts
And they called her the irish rover

We had one million bags of the best sligo rags
We had two million barrels of stone
We had three million sides of old blind horses hides
We had four million barrels of bones
We had five million hogs
And six million dogs
Seven million barrels of porter
We had eight million bails of old nanny-goats’ tails
In the hold of the irish rover

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Old 01-13-2005, 02:41 PM   #6
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Definitely spring for the glass fermentor. A beer that big will want to sit for a good long time in the secondary to smooth out the edges.

Janx

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Old 01-13-2005, 03:56 PM   #7
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Quote:
Originally Posted by Janx
Definitely spring for the glass fermentor. A beer that big will want to sit for a good long time in the secondary to smooth out the edges.

Janx
Isn't the Imperial Stout supposed to be "lagered" even though it's an ale? Kinda like an Alt or Kolsch Bier....... MMMMMM........stout.......MMMMMM.........
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Old 01-13-2005, 10:17 PM   #8
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Makes sense. A good long cool lagering will certainly help. All big, malty beers I have ever made benefitted from as much time as you could stand to give it

Janx

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Old 01-18-2005, 04:19 AM   #9
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I just started my first batch of homebrew about a week ago, and just transfered it into a glass carboy from the bucket. It was a muntons gold imperial stout kit, and I was just wondering if I can keep in the carboy for about a month or so without any ill affect.

any advice is appreciated.

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Old 01-18-2005, 05:11 AM   #10
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Quote:
Originally Posted by OSUmoney83
I just started my first batch of homebrew about a week ago, and just transfered it into a glass carboy from the bucket. It was a muntons gold imperial stout kit, and I was just wondering if I can keep in the carboy for about a month or so without any ill affect.

any advice is appreciated.
Any beer can sit in a glass secondary for a month with no ill effects, provided everything was sanitary in the first place. Longer secondary times are a great way to let your beer get better.

For an Imperial Stout, I'd say it's a minimum. That's a big beer and the more time the better for big beers. Just keep everything clean and keep the airlock full and you're set.

Janx
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