newguy
Well-Known Member
Well I just tapped my Imperial stout and wow! I brewed this stout for a friend that wanted a high APV stout. This stout sits right at 10%. I was surprised at what very little alcohol bite this beer has. And like in any store bought stout of high APV usually has a very hard sweetness. This stout does not. It is a sweet beer with a mild hop flavor. with a bitter finish. I really like it and I think some other members and fellow stout fans might enjoy it too. So I'd like to share the recipe.
Courage Imperial Stout-
yield: 5 gallons
Starting gravity: 1.104
Final Gravity: 1.024
APV: 10.3
Color SRM: 11.0
Hop IBU's: 66.0
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10lbs dark dry malt extract
1lbs cane sugar
1/3lbs Molasses
12oz crystal malt
10oz chocolate malt
3oz roasted barley
3oz black patent
2.5 Target hops (bittering)
1oz Target hops (flavor)
1/2oz Target hops (aroma)
1 package brewers yeast. ( I believe I used Nottingham's)
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2 gallon wart. bring water and grains to 155 degrees and steep for 30 minutes. Remove grains and bring to boil. Remove from heat and add all malt extracts, cane sugar, and molasses.
Bring back to a boil and bittering hops. boil for 45 min. Add flavor hops.boil for 10 more minutes.Add aroma hops and boil 5 more minutes. Cool wart to 70 degrees and pitch!
Ferment in in the 65-75 range. ferment 1 week and rack to the secondary for 10-14 days for clearing. no longer than 15 days.
KEGGERS- keg as normal. I forced carbonated and conditioned for for 10 days.
BOTTLERS-Prime with whatever method you like. store bottles in 70-75 range and condition for at least 10 days.
ENJOY!
_______________________________________________________________
Notes: Conditioning time vary with palette tastes. I know you could easily condition this beer for a month with the APV and have it not go bad. I've actually bottled a few to sample over the next month to test the aging qualities on this particular stout. Feel free to experiment with your conditioning times.
click for larger image.
Courage Imperial Stout-
yield: 5 gallons
Starting gravity: 1.104
Final Gravity: 1.024
APV: 10.3
Color SRM: 11.0
Hop IBU's: 66.0
______________________
10lbs dark dry malt extract
1lbs cane sugar
1/3lbs Molasses
12oz crystal malt
10oz chocolate malt
3oz roasted barley
3oz black patent
2.5 Target hops (bittering)
1oz Target hops (flavor)
1/2oz Target hops (aroma)
1 package brewers yeast. ( I believe I used Nottingham's)
__________________________________________________________
2 gallon wart. bring water and grains to 155 degrees and steep for 30 minutes. Remove grains and bring to boil. Remove from heat and add all malt extracts, cane sugar, and molasses.
Bring back to a boil and bittering hops. boil for 45 min. Add flavor hops.boil for 10 more minutes.Add aroma hops and boil 5 more minutes. Cool wart to 70 degrees and pitch!
Ferment in in the 65-75 range. ferment 1 week and rack to the secondary for 10-14 days for clearing. no longer than 15 days.
KEGGERS- keg as normal. I forced carbonated and conditioned for for 10 days.
BOTTLERS-Prime with whatever method you like. store bottles in 70-75 range and condition for at least 10 days.
ENJOY!
_______________________________________________________________
Notes: Conditioning time vary with palette tastes. I know you could easily condition this beer for a month with the APV and have it not go bad. I've actually bottled a few to sample over the next month to test the aging qualities on this particular stout. Feel free to experiment with your conditioning times.
click for larger image.
