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
Finishing Gravity:
Time in Boil: 1 hour
Primary Fermentation: 5 days
Secondary Fermentation: 12 days



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]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.