Demon Star Imperial Stout has a Maris Otter backbone accented by additions of black and chocolate malts (and a few other surprises) to give a rich malty flavor and aroma with full, sweet malt character. There’s no better way to bring a little bit of Redmond, Wash. to your home brewery.
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Postdoc Brewing Demon Star Imperial Stout | Russian Imperial Stout
- 14 lb Maris Otter
- 1.2 lb Crystal 120L
- 0.6 lb Roasted Barley
- 0.6 lb Black Malt
- 0.6 lb Chocolate Malt
- 0.6 lb Crystal 65L
- 0.3 lb Pale Chocolate
- 38 g CTZ, 15.5% a.a (60 min)
- 28 g Willamette, 5.5% a.a (10 min)
- 28 g Willamette, 5.5% a.a. (0 min)
- Wyeast 1056
- Original Gravity: 1.100
- ABV: 9.8%
- IBU: 63
- Boil Time: 60 minutes
For water additions, we use chalk to raise the pH of the mash to 5.3-5.4. Any other additions depend on the source water.
Mash at 152° F for 60 minutes. Target OG is 1.100.
The bittering addition can be subbed out with pretty much anything, but we use a high-alpha hop to minimize wort losses in the kettle.
Pitch yeast at 65° F, rising to 67° F by the end of fermentation.