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Sick Boy Stout

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Sick Boy Stout

back to search Back to Search  Style Details 

Beer Style: Russian Imperial Stout  (13F)
Recipe Type: extract
Yield: 5 US gallons

Russian Imperial Stout


Very dark and strong, nice brown head, sweet with a nice roasted aftertaste. probably will use more hops next time(and will probably spread the hopping schedule a little better) and cut down the crystal and bump up the roasted barley, first recipe me and my bro made from scratch. Can't taste the cinnamon at all, better than overdoing it. Overall, i'm happy its only been in the bottle for a week now and its tasty so I can't wait to see how it ages. Oh yeah, definitely use some kind of blowoff method, or expect a mess.


  • 1 lb. Crystal 120L
  • 1/2 lb. Roasted barley
  • 1/2 lb chocolate malt
  • 6.5 lbs muntons amber lme
  • 3 lbs. muntons plain dark dme
  • 1 lb. dark brown sugar
  • 2 teaspoons cinnamon
  • 2 oz challenger 7%
  • 2 oz kent goldings 5%
  • wyeast irish ale 1084

Additional Instructions

Primary Ferment: 5-7 days-use blow off tube, very violent fermentat
Secondary Ferment: 8-10 days in secondary

Beer Profile

Original Gravity: 1.081
Final Gravity: 1.020
Alcohol by Vol: 7.99%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep grains at 155 for 30 minutes in 1.5 gallons water, then sparge with 1/2 gallon hot water (we used gallon bottles of drinking water from grocery store)

remove from heat add extract, stir
bring to boil add 2 oz challenger
@30 minute add 1oz kent goldings
@15 minutes add 1oz kent goldings, 1 lb brown sugar, cinnamon

Ice bath 30 minutes pour into primary with 2 gallons
cold water topped off to a little over 5 gallons. aerate and pitch (broke smack pack a few hours earlier)