The North State Brewers' Cooperative

Contact: 315 N. State Street, Ann Arbor, MI 48104
nsbc@umich.edu

established 1997

recipes / imperial_stout /

Imperial Stout

Ingredients for 5 U.S. gal (19L)

• 13.5 lbs 2-row 2.25L British pale malt (mash)
• 2.5 lbs roasted malt (mash)
• 1 lb flaked oatmeal (mash)
• 1.25 lbs chocolate malt (mash)
• 1 lb caramel malt (mash)
• 0.25 lb black patent malt (mash)
• 9 lbs pale syrup extract (boil)
• 6 lbs pale dry extract (boil)
• 3.25 oz Northern Brewer pellets (8.7%) (boil)
• 1 oz Cascade whole leaf (steep)
• 5 grams of calcium carbonate (boil)
• Irish Ale (Yeast Lab A05, 750 mL starter)

Date: 2/2/98
Original gravity: 1.076
Final specific gravity:
Alcohol (volume):
Boiling time: 60 minutes
Primary fermentation: 3 weeks at 65 F
Secondary fermentation: 2 weeks at 65 F

Notes: Mash grains at 160 F for 60 minutes.