I’ve been wanting to brew this beer ever since I got my eyes on the Northern Brewer catalog. Here is there description:
“Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The Tsars are gone but the beer remains, the “War and Peace” of stouts. This kit yields a pitch black beer with tan head, resounding with burnt, bitter chocolate character, hops, and syrupy malt. A viscous, chewy body finishing with lots of roast grain and a warming alcohol note. A nice companion on a cold winter night or accompanying chocolate dessert. Recommended: 2-stage fermentation and yeast starter.”
Imperial Stout
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.086
Malt 1: 6 lbs. Dark Malt LME
Malt 2: 6 lbs. Dark Malt LME
Grain 1: .5 lb Simpsons Roasted Barley
Grain 2: .5 lb Simpsons Black Malt
Grain 3: .5 lb Simpsons Chocolate
Hop 1: 2 oz Galena – alpha 13.0% (60 min)
Yeast: #1728 Scottish Ale Yeast w/ decanted starter using stir plate (55°-70°F)
Boiling Schedule:
Steep grains at 155°F for 30 minutes. Bring to a boil. Sparge grains with 1/2 gallon of boiled water. Remove water from heat and mix LME @ 60 minutes. Bring water back to a boil and add Hop 1 @ 60 minutes.
Notes:
Suggested 292 billion cells for a 2 L starter. Transfer to secondary fermenter after about 14 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to secondary fermentation for 2 months. Bottle with .75 cups of corn sugar. Bottle condition for up to 1 month. My OG was 1.081.