Thursday, February 22, 2007

Imperial Stout - 5 Gallons (19 Liters)

From Byron Burch's Brewing Quality Beers:

8 lbs Dark Dry Malt
1 lb Crystal Malt
8 oz Black Patent Malt (crushed and boiled)
5 lbs White Rice Syrup
1 lb Corn Sugar
1/4 tsp Salt
5 oz Bittering Hops =3 oz Northern Brewer or Bullion & 2 oz Nugget or Eroica
2-1/4 oz Aromatic Hops = 2 oz Cascade & 1/4 oz Saaz
Water to 5 gallons
3/4 c corn sugar for priming
1/2 oz Pasteur Champagne Wine Yeast

Starting Specific Gravity = 1.095
Final SG = 1.035
Alcohol by volume = 7%

Note: This beer needs several months in bottle to mature.

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