does anyone have a receipe for an imperial stout that: doesn't use a "kit malt extract", doesn't use more than 10.5 pounds of extract, isn't all grain, but uses grains/malts, and doesn't take more than about six weeks to make? i'm still a beginner at this, so take it easy on me. rich
You can't make an impy stout with only 10 lbs. of extract or in only 6 weeks. Sorry to be the bearer of bad news, but that's just the nature of the style.
Bah.... you can get pretty darn close. I once made an imperial stout with
8.5 pounds of extract & 1 pound corn sugar, and it was at 7% abv and fermented out in just 4 weeks using a dry ale yeast. It was very tasty stuff, I might add, regardless of whether you call it a "lite" imperial stout or whatever. If you want a real imperial stout, just add an extra pound or two of extract or sugar and you're there... and whaddaya know... you're at 10.5 pounds just as the inquirer specified! Granted, I didn't use any grain in my recipe, if that would have made any difference. Maybe next time. Tasty stuff, whatever it is.
i just brewed up my version of "the king of beers imperial stout" that i got from a book. My variations on it were: used 11 # amber malt, 2 # pale malt extracts used fuggles hops for bittering and Mt. Hood hops for aroma. used 2/3 # light brown sugar instead of one #. made six gallons instead of five. used an unknown amount of grains (don't have a scale, but guess 1.5 pounds). specific gravity came out 1.090
So the next questions are: 1. how long should i leave it in the primary fermenter and 2. how long in the carboy? and 3. how long in the bottles before serving? should I leave it in the carboy until it reaches about 1.030 spec. grav.? rich
On Tue, 22 Mar 2005 02:20:17 GMT, "res055a5" said in alt.beer.home-brewing:
Until the SG doesn't drop for 3 or 4 days.
Until it drops clear.
Depends on temperature but, with an IS, 6 months isn't long, and a couple of years is ok too. But you can probably start drinking it after a few weeks. Or you could leave it in secondary for 6 to 12 months. People do it either way - age in a carboy or age in the bottle.
Leave it in primary fermentation until it stops fermenting (3 or 4 days with the same SG.)
The only reason for a carboy is so that the precipitates will precipitate out. That should happen pretty quickly - a day or two at most, usually a few hours.
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