Spread it on Toast Imperial Stout
stout, Russian imperial stout, extract
Source: Al Korzonas (firstname.lastname@example.org),
HBD Issue #1078, 2/16/93
I've gotten several requests for the recipes with which I've won
awards. I believe all but the Imperial Stout and Dubbel-style
have been posted. I won't post the Dubbel-style, since I don't
agree with the judges -- I thought the beer was quite a bit worse
than they did.
This Imperial Stout is less alcoholic than many others I've had --
this is partly due to the fact that the Laaglander extract is not
very fermentable. The Laaglander is also partly responsible for the
high FG. This is a very creamy, smooth beer.
- 6.6 lbs Northwestern Dark Unhopped Extract
- 3 lbs Laaglander Light DME
- 1/4 tsp NaCl
- 1/4 tsp CaSO4
- 1 tsp CaCO3
- 1 lb 40L Crystal malt
- 1/2 lb Chocolate malt
- 1/4 lb Flaked barley
- 3/4 lb Roasted unmalted barley
- 5 gal Palos Hills, IL (soft) tapwater
- 1.5 oz 7%AA Cluster pellets (60min)
- 1.5 oz 5%AA Cascade pellets (60min)
- 0.6 oz 5%AA Cascade pellets (15min)
- 0.5 oz East Kent Goldings whole (dryhop)
- 8 oz starter culture from 4 bottles of Sierra Nevada Pale Ale
Steeped grains at 170F for 15 minutes in grain bags. Fermented at 65F.
Bottled with 1/2 cup boiled corn sugar.