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Imperial Stout

Russian Imperial Stout.

Type: Ale

Style: Stout

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
10 lbs Pale Ale Malt Base
4 lbs CBW® Pilsen Light DME Boil 10 minutes Extract, DME
1 lb Caramel Malt 60L Caramel, Crystal
0.25 lb Blackprinz® Malt Bitterless Black
0.25 lb Roasted Barley Roasted Barley
0.25 lb Carapils® Malt Dextrine
3.5 oz Willamette Hops (6% AA) Boil 60 minutes
2 vials WLP004 Irish Ale Yeast
1 capsule Servomyces Yeast Nutrient Boil 10 minutes


  1. Mash grains at 154-158ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Add bittering hops
  5. Add extract and Servomyces as indicated
  6. Remove from heat
  7. Cool to 68ºF
  8. Oxygenate and pitch yeast

Primary Fermentation: 14 days at 68ºF

Secondary Fermentation:

Fermentation Notes: Bottle condition with 0.5 vial WLP004 Irish Ale Yeast

Original Gravity: 1.086

Final Gravity: 1.022

Alcohol by Weight: 6.7%

Alcohol by Volume: 8.3%

IBU: 52

Color: 42 SRM


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