Back to Search1850 Imperial Brown Stout
4.0 stars based on 2 votes
Beer Style: English Brown, Porter, Stout
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from a historic imperial stout, this all-grain recipe pushes the limits of gluten-free homebrewing. Pale millet and rice malts create a massive malt backbone, while piloncillo sugar boosts strength and dryness. Bold hopping balances the richness, and an English ale yeast rounds out the finish. A big, dark, celiac-safe gluten-free stout that proves high-gravity brewing is possible without barley.
Ingredients:
- 13 LBS Pale Millet Malt; or 18.2 LBS Pale Rice Malt; or any combination of the two
- 3 LBS James Brown Rice Malt
- 2 LBS Amber Rice Malt
- 12 OZ Gas Hog Rice Malt
- 2 LBS Piloncillo Sugar
- 4 OZ Challenger; Perle; or Northern Brewer Hops
- 4.67 OZ Golding; or East Kent Golding Hops
- English Ale Yeast
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.083Final Gravity: 1.021
Alcohol by Vol: 8.2%
Color SRM: 33.7
Bitterness IBU: 129.5
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations. Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
Pitch Piloncillo sugar, allow to achieve hot break, and maintain rolling boil.
3 OZ Challenger; Perle; or Northern Brewer Hops @ 60 min
3 OZ Golding; or East Kent Golding Hops @ 30 min
SafAle S-04 English Ale Yeast (recommended)
0.67 OZ East Kent Goldings Hops dry hop 7 days