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Old 05-04-2013, 08:50 PM   #1
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Dec 2012
Manchester, CT
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When I see the words "imperial" and "stout" together, I cringe. Even the ever-popular KBS just isn't for me. I don't like the perceived residual sweetness of them.

That said, I have a couple friends who have been harassing me to make one. Any advice on how to do an extract or mini-mash/steep imperial stout that I can stomach or am I just looking for something that is way outside the style guidelines?
- Shred

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Old 05-04-2013, 09:44 PM   #2
May 2011
Stow, MA
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There's a crapton of all-extract imperial stout recipes in the...Recipes Forum...


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Old 05-04-2013, 10:16 PM   #3
Apr 2012
Richland, WA
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You can make a dry imperial stout, it's all in the yeast choice.
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Old 05-05-2013, 09:14 PM   #4
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Dec 2007
Santa Cruz, CA
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I would also do partial mash over extract only if you want it to be a little more fermentable. Go very easy on the crystal malts.
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