Award Winning Imperial Stout All-Grain Recipe

It's stout season and you asked for the biggest baddest one around. There were a ton of winning stout recipes to explore, all the way from 1995 to 2020. Episode 11 covers all the variables to help you brew the best stout for the coming winter.

Purchase this All-Grain beer recipe kit at Bacchus and Barleycorn:

Here's My Recipe for this beer!

[cheekysaver]

Thanks so much for the recipe. I will be trying it this year for next Christmas. I am sorry for the loss of your friend. I can't wait to see your tribute wee heavy recipe.

[bitesip]

Waaw glad to find this chanel. Learn alot from here. Thank you

[brandonedwards]

Thank you for another informative breakdown. Condolences to you, and Mark's family/friends. Skol!

[jgould]

Another great video Matt! Cheers to Mark... We'll miss him

[MrDrommen]

Mean Brews, my nr1 source for recipes, fantastic effort!! I have tried this Stout among other MB recipes, this Stout came out wonderful!!

[mgwu]

Incredible video. Love the historical stats and suggested recipe.

[Kberrysal]

I am thinking about making a
bourbon Chocolate Stout could use this profile that kind of beer and i want to bottle so i can let it age over time, thank you for the information

[guycameron]

I think final gravity data is very helpful for big beers like this.

[lauriecharlton]

Hi mate great video keen to brew this. I am not sure if you mentioned it, would you add the dark grains late in the mash?

[bensencindiver]

Great video Matt. Thinking about efficiency, I’m thinking about doing an overnight mash to get as much conversion as possible. Have you done this, and if so, how would you add the roast malt (beginning, or mash capping) and what Mash pH would you aim for during the different phases of the process (e.g., aiming for a particular mash pH for the overnight portion and aiming for a different one when adding the roasted malts)? I appreciate your thoughts!

[JarglemyYarbles]

Great video! I feel like this is a style that could have used an even deeper dive into the typical grain bills. You could just recommend the average % of the most typical malts, but that's going to give you a really complex final grain bill like you have here. On other forums I often hear people caution against overly complex grain bills for this style - and perhaps by compiling data for a bunch of simpler but varying grain bills you end up with a seemingly complex one. It would be interesting to see, for example, if recipes that used black malt DIDN'T use chocolate malt, and vice-versa. I.E. are the recipes you're looking at really using all these malts in combination, or are they more often making choices between specialty malts to get the flavors they desire? A good number to look at would be the average number of malts in each recipe. Does your recommended grain bill match that? In future videos it would also be really helpful if you shared the recipes data with us in an excel format so we can dive deeper if we desire.

[yuriyt]

nice analysis. what temperature would you age at?

[thethirstyquaker]

I may have missed it, but I didn't see any discussion of FG or %abv. Any info on that?

[kloppyg]

Hi Matt, do you have a link for this recipe on beersmith

[roman]

How long is it aged before starting to win?

[sergioyap]

I just brewed this recipe and had it stop fermenting at 1.034. Is that normal? Should I try repitching more yeast?

[Kberrysal]

This what i am thinking about making can i get your input
Imperial stout competition style

Imperial Stout
11.2% / 27 °P

All Grain



72% efficiency
Batch Volume: 5.5 gal
Boil Time: 60 min

Mash Water: 9.42 gal
Total Water: 9.42 gal
Boil Volume: 6.79 gal
Pre-Boil Gravity: 1.094
Post-Boil Gravity: 1.106

Vitals

Original Gravity: 1.115
Final Gravity: 1.030
IBU (Tinseth): 74
Color: 82 SRM 


Mash

Strike Temp — 162.9 °F
Infusion — 153 °F — 75 min
Mash Out — 170 °F — 10 min

Malts (22 lb 14.3 oz)

8.003 lb (32.8%) — Simpsons Pale Ale Golden Promise — Grain — 2.4 °L
8.003 lb (32.8%) — Maris Otter Pale Malt, Maris Otter — Grain — 2.8 °L
1 lb 9 oz (6.4%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb 7.3 oz (6%) — Bairds Roasted Barley — Grain — 443.5 °L
1 lb 2.3 oz (4.7%) — Bairds Chocolate Malt — Grain — 369.7 °L
9.9 oz (2.5%) — Black (Patent) Malt — Grain — 369.7 °L
9.9 oz (2.5%) — BestMalz Caramel Munich II — Grain — 45.5 °L
8.8 oz (2.3%) — Briess Caramel Malt — Grain — 89.1 °L
6.4 oz (1.6%) — Aromatic Malt — Grain — 19.8 °L
4.6 oz (1.2%) — Special B Malt — Grain — 133.4 °L

Other (1 lb 8.5 oz)

0.5 oz (0.1%) — Milk Sugar (Lactose) — Sugar — 0 °L — Boil

Hops (5.27 oz)

2.51 oz (66 IBU) — Magnum 12% — Boil — 60 min
1.38 oz (8 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
1.38 oz (0 IBU) — East Kent Goldings (EKG) 5% — Aroma — 1 min hopstand

Hopstand at 176 °F

Miscs

4.9 g — Calcium Chloride (CaCl2) — Mash
3.7 g — Epsom Salt (MgSO4) — Mash
3.8 g — Gypsum (CaSO4) — Mash
1 tbsp — PH 5.2 Stabilizer — Mash

Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

Fermentation

Primary — 68 °F — 14 days

Carbonation: 2.4 CO2-vol

Water Profile

Ca+2
 62Mg+2
 10Na+
 0Cl-
 66SO4-2
 100HCO3-
 0