Third Stone Imperial Stout
Source: John Setzler
Recipe added: 02/16/97
This batch is still fermenting at the moment so I don't have a
final gravity. I plan to modify this recipe on my next try.
I plan to use 6.6 pounds of John Bull Amber and 4.5 pounds
of John Bull Dark. I want to get the OG up to about 1.085.
This will probably require an additional 1/2 - 3/4 ounce of
Chinook hops to balance.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.070
Time in Boil: 1 hour
Primary Fermentation: 5 days
Secondary Fermentation: 12 days
- 9.9 pounds John Bull Amber
- 1 pound Dark Crystal Malt
- 1/3 pound Roasted Barley
- 1/3 pound Black Patent Malt
- 2 ounces Chinook Pellets (50 minutes)
- 1 ounce Czech Sazz Pellets (15 minutes)
- 1 ounce Fuggles Pellets (5 minutes)
- 1 package Edme Ale Yeast
- 3/4 cup Corn Sugar (for priming)
Steep the grains at 165 degrees F for 30 minutes. Remove the grains
and bring to a boil. Add the malt extract. Add the Chinook pellets with 50
minutes remaining. Add the Sazz pellets with 15 minutes remaining.
Add the Fuggles pellets with 5 minutes remaining. After the
boil is complete, cool wort to 80 degrees and pitch yeast.
I pitched my yeast to a starter several hours beforehand.
You may also use 1/2 teaspoon of Irish Moss 30 minutes into
the boil for clarity (if you feel the stout needs clarity.)
Age in the bottle for 4-6 weeks.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.