10.3% ABV 72 IBU 59 SRM


OG:1.097 FG:1.020
Amount Name
9.40 kg
Pale Malt, Ale (Barrett Burston)
0.30 kg
Barley, Roasted (Bairds)
0.30 kg
Black (Patent) Malt (Bairds)
0.30 kg
Brown Malt (Bairds)
0.30 kg
Caramunich I, Light (Weyermann)
0.30 kg
Chocolate Malt, Pale (Bairds)
0.30 kg
Oats, Flaked
0.30 kg
Special "B" (Dingemans)


IBUs Name Time
13 ibus
Hallertauer, New Zealand
120 mins
22 ibus
60 mins
33 ibus
30 mins
4 ibus
Goldings, East Kent
30 mins


Amount Name Time
5.00 g
5.2 Stabiliser
2.50 g
0.50 g
0.50 g
Gypsum (Calcium Sulfate)
1.00 Items
Immersion Chiller
15 mins
0.50 Items
Whirlfloc Tablet
5 mins


ID Name
American Ale II


Step Temp Type Time
64.0 C
90 mins

Brewing Notes

8 Wired notes
Stye: Imperial Stout
ABV: 10%
Hops: Southern Cross, Chinook, Cascade.
Malt: Pale, Crystal, CaraAroma, Chocolate, Carafa Special, Oat and Roasted Barley.
Yeast: Wyeast 1272 - All american Ale
IBU: 70
SRM: 50 (As black as it gets)

Beware, this is a BIG beer. Brimming with luscious roasted coffee and chocolate malt flavours which are balanced by a brisk bitterness and bold freshness from the hops.

If you’re feeling politically incorrect try it with your favourite cigar, or a dram of your best single malt whisky. Or, if your tooth is sweeter, why not jump in at the deep end with the most decadent dessert of all; half a bottle in a glass with a generous scoop of vanilla ice cream on top (beer geeks like us know it as the Imperial Stout Float). Or simply enjoy it on its own as a decadent dessert or night cap - the perfect winter warmer!

If you don’t already know the history of Russian Imperial Stouts please check it out on the internet, it’s a good story. But remember, although based on that century-old classic style, this beer is a very modern interpretation, like all our beers!

Ingredients:Gladfield pale malt, marris otter pale malt, roasted barley, pale chocolate malt, chocolate malt, Special B malt, oat malt. Southern Cross and Willamette hops.

Chad's notes
Stopped filling the tun about 10L short, and boiled the rest of the water to finish topping up the tun.

Possibly make a slightly smaller batch next time for ease sake.

Use a higher mash efficiency next time. Try around 65%

Day 6 - 1.040

After a very long ferment, it finally settled at 1.020.

Make a much bigger starter of 1272 next time to try and get it to finish fermenting. This batch required a high gravity yeast to finish off.

Half the batch was oaked with a Light French Oak stave for 2 weeks. Will have to double the oaking time with a full batch.
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