Imperial March Stout

imperialmarch-finalImperial 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.

 

Octobertheseventhfest comments:

“Feel no drunk do you… Mmmm, drunk you will… Drunk you will (Yoda)”—JK
“IMS = Intense Mellow Smooth Beer”—Kris & Lori

BREW IT

This rendition based on the recipe for 88 Drought Stout from the book Homebrew Favorites

Overview:
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

Ingredients:
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

Instructions:
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.

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One thought on “Imperial March Stout

  1. Pingback: Sudsy Joe’s Motor Oil Coffee Cream Imperial Stout | Layger Brewhaus

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