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Raspberry Imperial Stout

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Raspberry Imperial Stout

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

Russian Imperial Stout


This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It's still very young for an Imperial stout.


  • 15-1/4 pounds, bulk light extract
  • 3/4 pound, roasted barley
  • 3/4 pound, black patent malt
  • 3/4 pound, chocolate malt
  • 2 pounds, English crystal malt
  • 3-3/4 ounces, Bullion pellets (9.6 alpha)
  • 1-1/4 ounces, Northern Brewer pellets (6.7% alpha)
  • 2 ounces, Kent Goldings pellets
  • 13 pounds, fresh raspberries
  • 4 teaspoons, gypsum
  • Sierra Nevada yeast
  • 1 cup, corn sugar (priming)

Beer Profile

Original Gravity: 1.087
Final Gravity: 1.022
Alcohol by Vol: 8.51%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


This makes 6-1/2 to 7 gallons. This is based on Papazian's recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.)

The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping.