The following recipe was originally featured in “London Area Brewers Go Pro” by Mark Dredge in the September/October 2013 issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy magazine online archive!
From The Kernel brewery in London, Evin O’Riordin created this version of a typical British style imperial stout that is now sought after all over the world. The British imperial stout led to the famous Russian imperial stout style that we know today.
The Kernel Imperial Brown Stout, London 1856 | Russian Imperial Stout
- 12.4 lb (5.64 kg) Bairds pale two-row malt
- 1.63 lb (0.74 kg) Bairds brown malt
- 1.63 lb (0.74 kg) Bairds Munich malt
- 1.45 lb (0.66 kg) brown sugar (boil, 10 min)
- 1.3 lb (0.59 kg) Bairds black patent
- 0.53 lb (0.24 kg) Bairds amber malt
- 0.18 lb (81 g) Bairds 150° L crystal malt
- 1.05 oz (30 g) whole Magnum, 14% a.a. (90 min)
- 0.3 oz (9 g) whole Apollo, 19% a.a. (90 min)
- 0.4 oz (12 g) whole Nugget, 13% a.a. (90 min)
- 0.3 oz (9 g) whole Columbus, 16% a.a. (90 min)
- London ale yeast
- Original Gravity: 1.101
- Final Gravity: 1.025
- ABV: 10%
- IBU: 120.1 (calculated)
- SRM: 54.1 (calculated)
Single step infusion mash at 148° F (64° C) for 90 minutes. Boil for 90 minutes. Add sugar and hops at stated intervals. Ferment at 65° F (18° C).
Substitute 9.75 lb (4.42 kg) light malt extract syrup for Munich and pale malts. Steep remaining grains at 160° F (71° C) for 30 minutes. Rinse grains, dissolve extract and proceed with boil.