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Julius Caesar's Imperial Stout

This is my first experimental beer. To this point, I have used others'
recipies. This is a strong, flavorful stout. A great bedtime brew.

Brewer: Bernard Hohman II Email: bjhohman@bpsom.com
Beer: Julius Caesar's Imperial Stout Style: Imperial Stout
Type: Extract w/grain Size: 5.2 gallons
Color:
312 HCU
Bitterness: 67 IBU
OG: 1.079 FG: 1.022
Alcohol: 7.3% v/v (5.8% w/w)
Water: I use distilled water.
Grain: 1 lb. British black patent
1 lb. Roasted barley
Steep: I steeped the grains for 40 minutes at 150-160° in about 3 gallons of
distilled water. Then, after adding the extract, I put the sock full
of steeping grains in a strainer above the kettle. I then poured boiling
water slowly over the grains until the kettle reached the 5 gallon mark.
Boil: 60 minutes SG 1.082 5.0 gallons
8 lb. 9 oz. Dark dry malt extract
None
Hops: 2 oz. Bullion (10.3% AA, 60 min.)
2 oz. Kent Goldings (6.4% AA, 15 min.)
Yeast: Wyeast #1084 XL Irish Ale Yeast
Log: Fermented 7 days in primary and 7 days in the secondary.
Carbonation: This makes a well-carbonated brew! I combine 1 and 1/3 cup of dry dark
extract with about 2 cups of water. Bring carefully to a boil and mix
completely. Next, add this to the bottling bucket BEFORE adding the beer.
Otherwise the splashing will put oxygen into the brew.

Recipe posted 01/30/00.