Recipe Type: Extract Yeast: Ale yeast of your choice. I believe I used Nottingham's Yeast Starter: If liquid yes if dry not necessary Batch Size (Gallons): 5 Original Gravity: 1.104 Final Gravity: 1.024 IBU: 66.0 Boiling Time (Minutes): 60 Color: 11.0 Primary Fermentation (# of Days & Temp): 1 week Secondary Fermentation (# of Days & Temp): 2 weeks
10lbs Dark dry malt extract
1Lbs Cane sugar
1/3 Lbs Molasses
12oz Crystal Malt
10oz Chocolate Malt
3oz Roasted Barley
3oz Black Patent
2.5 oz Target Hops (bittering)
1oz Target Hops (flavor)
1/2oz Target Hops (aroma)
Bring 2 gallons of water and grains to 155 degrees and steep for 30 minutes. Bring this to a boil. Remove from heat and add all malt extract, cane sugar, and molasses. Allow wart to boil for 45 min. Add your flavoring hops and boil an additional 10 min. Add aroma hops and boil and additional 5 minutes.
This beer is right around 10.3% abv. It's best aged as long as you can wait. I believe my best tasting batch yet of this brew I aged for about 4 months. I'm sure you could easily age this beer a year or longer. I just couldn't wait that long!
Enjoy!
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Could you exchange the cane sugar for lactose to make a milk stout?
Probably, the sugar in there is just another fermentable(to raise the ABV would be my guess) So you could cut the sugar and get a lower ABV or just add the lactose with the sugar if you want the same ABV. I think most people add the lactose at bottling/secondary since it is non-fermentable anyways.
Note- I made this but upped the molasses to 1 cup and added licorice. That was too much molasses (unless you really like sweet super-dark imperial stouts). I'm trying it again with 2/3 cup (about 0.45 lbs I think)
"It's best aged as long as you can wait. I believe my best tasting batch yet of this brew I aged for about 4 months. I'm sure you could easily age this beer a year or longer. I just couldn't wait that long!"
Just came across this recipe and it sounds really good. When you say age for a long time, do you mean in bottles or in secondary?
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On deck: Jack-Frost Lager
Bottled: Pecan Porter, Apocaplyptic IPA, Red Ass Bitter, Nailed Tail Pale Ale, Bohemian bitch
Primary: Rye-Ner Pale Ale, Nightcaller IPA
Secondary: Nada
Quote:
Originally Posted by anakellochri
.Nothing might be worse compared with running for an empty ab & discovering you accomplish no use a can opener so that you can open which could of corned meats.
From the recipe description I would say he means in bottles, it says he had it in Secondary for 2 weeks.
This looks like what I want to make my next batch, my question, for anyone who might answer, is would it work to substitute another pound of DME for the cane sugar? I don't really want the beer picking up cidery/winey flavors, but I do want the high ABV.
Made this per recipe, only using organic ingredients and hitting the secondary with some bourboned oak chips. 4 weeks later, bottles are still flat but incredibly tasty.. probably should have pitched new yeast before bottling. Hopefully carbs before I drink it all flat
Respect Imperial Stout (Extract)
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