The 9% Imperial Stout is BACK!
It's been a while since we put out a video, so I brought back one of my strongest beers...The Imperial Cossack Stout. The Imperial Stout is reported to be what Catherine the Great imported for her Royal Guards to drink around the 1790s. It was originally brewed in England and confirmed as the drink of choice for the Cossack guard by artist Joseph Farington in 1796. Full Recipe Below!
This beer used 20 pounds of grain and was traditionally brewed to be over 10% alcohol. Unfortunately, I forgot to measure the ABV on this beer, but let's put it somewhere around the high 8-percents.
Thankfully it keg conditioned for 2 months so it was perfectly aged for this review. Mike was lucky that there was some left in the keg for him to try! Generously made with a malt bill of Black Roasted Barley, Flaked Barley, Chocolate, Crystal60, and Caramunich malt. My water profile was heavy on Calcium and Baking Soda to produce a malt forward beer, perfect for an English style Stout. I hopped with Hallertau Magnum, East Kent Goldings and Fuggle.
New shirts have dropped, I am wearing the lone ranger tee in white. These shirts are unshrinkable and very comfortable. We have a Crawfish boil on May 11th, make sure you get your tickets on the website!
All Supplements are 20% off using discount code "STOUT20"
Imperial Cossack Stout 5 gallons:
Grain Bill:
- 15lb Pale 2-row malt
- 1lb Crystal 60L
- 12oz Chocolate Malt
- 12oz Victory Malt
- 8oz Black Barley (Stout)
- 8oz Caramunich Malt
Water Profile:
- 6g CaCo3 (Chalk)
- 2g Baking Soda
- 1g CaSo4 (Gypsum)
- 1g CaCl2 (Calcium Chloride)
- Aim for a malt-forward ratio.
Hops:
- 1.75 oz Hallertau Magnum
- 1 oz East Kent Goldings
- 1 oz Fuggle (US)
Yeast: American Ale (Wyeast #1056)
Metrics:
9 gallons of total water used. Mash with 6.3 gallons at 166 strike temp. OG: 1.089, gravity at 7-days was 1.020. These beers are incredible simple to brew and tend to mask any flaws if you are new to homebrewing. Cheers!