Imperial Stout Recipe
Recipe information
Make Imperial Stout in just 4h . Cherry Semmil
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Ingredients
Grains
Hops
Yeast
Other Ingredients
Water
Preparation
1. Mashing the Grains
Start by heating 3 gallons of filtered water to 165°F (74°C). Add the crushed grains into a mash tun and pour the hot water over them. Stir well to ensure all grains are wet.
2. Mashing Process
Maintain the mash temperature at around 152°F (67°C) for 60 minutes. Stir occasionally to ensure even heat distribution.
3. Lautering
After mashing, drain the wort from the mash tun into a kettle, sparging with an additional 2 gallons of hot water to extract more sugars.
4. Boiling
Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. Add flavor hops in the last 15 minutes of the boil.
5. Cooling the Wort
After the boil, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.
6. Fermentation
Transfer the cooled wort to a sanitized fermenter. Pitch the ale yeast and seal the fermenter with an airlock.
7. Adding Cherry Puree
After primary fermentation (about 1 week), add the cherry puree to the fermenter and mix gently.
8. Bottling
After fermentation is complete (about 2-3 weeks), prepare a priming solution by dissolving priming sugar in a small amount of water. Add the solution to the beer before bottling.
9. Conditioning
Bottle the beer and store in a cool, dark place for 2 weeks to carbonate and condition.
10. Enjoy
After 2 weeks, refrigerate and enjoy your homemade Cherry Imperial Stout!
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