Spread it on Toast Imperial Stout

Classification: stout, Russian imperial stout, extract

Source: Al Korzonas (korz@iepubj.att.com), 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.

Ingredients:

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

Procedure:

Steeped grains at 170F for 15 minutes in grain bags. Fermented at 65F. Bottled with 1/2 cup boiled corn sugar.

Specifics:

O.G.: 1.090
F.G.: 1.037