Imperial March Stout bent drinkers to its will. To date, this hefty brew is the crowning achievement of Layger BrewHaus. With luxurious mouthfeel, complex grain notes, and a malty finish uncluttered by bitterness, I.M.S. changed minds about the heavy hand of stout ales.
Turn to the Dark Side.
“Feel no drunk do you… Mmmm, drunk you will… Drunk you will (Yoda)”—JK
“IMS = Intense Mellow Smooth Beer”—Kris & Lori
This rendition based on the recipe for 88 Drought Stout from the book Homebrew Favorites
good, basic recipe for a semi-sweet stout with complex malt flavors
rich coffee-like flavor dominates
full-bodied, smooth finish
cross between Guinness and Mackeson
makes 5 gallons
boiling time 80 min.
68 degree fermentation
6 lbs dark malt extract
.75 lbs crystal malt
.75 lbs chocolate malt
.5 lb. Black patent malt
.5 lb roasted barley
.5 oz. Chinook hops 12.5% alpha (boil 80 min)
.5 oz. Saaz hops, 6.8% alpha (boil 5 min)
.5 oz. Tettnanger, 4.2% alpha (boil 3 min)
2 teaspoons gypsum
4 oz. lactose
1084 Irish Ale yeast
.75 cup corn sugar, for priming
1. Add gypsum to 2 gallons water, stir well. Let sit.
2. In a separate pot, combine 1 gallon of water with the crystal malt, the chocolate malt, the black patent malt, and the roasted barley, and heat to 175 deg F. Steep at 175 deg F for one hour.
3. A half hour into the steeping, begin heating the 2 gallons of gypsum water.
4. After the grains have steeped for an hour, sparge the grains and add this fluid to the 2 gallons gypsum water.
5. Add the malt extract.
6. Bring to a boil, add .5 oz Chinook hops.
7. Boil for 75 minutes.
8. Add .5 oz Saaz hops.
9. Boil 2 minutes, then add .5 oz Tettnanger hops.
10. Boil 3 minutes, then remove from heat.
11. Cool the kettle in an ice bath for a half hour.
12. Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
13. When wort has cooled to 70 degrees F, add the yeast, stirring and aerating well.
14. Ferment 21 days at 68 deg F, then bottle.