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Spread it on Toast Imperial Stout

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Spread it on Toast Imperial 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


I've gotten several requests for the recipes with which I've won awards. I believe all but the Imperial Stout and Dubbel-style have been posted. I won't post the Dubbel-style, since I don't agree with the judges -- I thought the beer was quite a bit worse than they did.

This Imperial Stout is less alcoholic than many others I've had -- this is partly due to the fact that the Laaglander extract is not very fermentable. The Laaglander is also partly responsible for the high FG. This is a very creamy, smooth beer.


  • 6.6 lbs Northwestern Dark Unhopped Extract
  • 3 lbs Laaglander Light DME
  • 1/4 tsp NaCl
  • 1/4 tsp CaSO4
  • 1 tsp CaCO3
  • 1 lb 40L Crystal malt
  • 1/2 lb Chocolate malt
  • 1/4 lb Flaked barley
  • 3/4 lb Roasted unmalted barley
  • 5 gal Palos Hills, IL (soft) tapwater
  • 1.5 oz 7%AA Cluster pellets (60min)
  • 1.5 oz 5%AA Cascade pellets (60min)
  • 0.6 oz 5%AA Cascade pellets (15min)
  • 0.5 oz East Kent Goldings whole (dryhop)
  • 8 oz starter culture from 4 bottles of Sierra Nevada Pale Ale

Beer Profile

Original Gravity: 1.090
Final Gravity: 1.037
Alcohol by Vol: 6.94%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steeped grains at 170F for 15 minutes in grain bags. Fermented at 65F. Bottled with 1/2 cup boiled corn sugar.