Based on Charlie Papazian’s Armenian Imperial Stout
- 2 3.3 lbs cans Munton & Fisson Old Ale Kit
- 3.3 lb can Munton and Fisson Light Plain Syrup
- 1/2 lb black patent malt
- 1/2 lb roasted barley
- 3 tsp gypsum
- 2 oz chinook hop pellets (boil)
- 1 oz cascade leaf hops (finish)
- Ale yeast
Crushed malts into sparge bag with 6 quarts water. Once boiling removed sparge bag, added extracts, gypsum, boiling hops. Brought back to a boil and boiled for 58 minutes. Added cascade and boiled for 2 minutes.
Put into a carboy with 2.5 gallons of water. Topped off to 5 gallons even. Original gravity was around 1.068.
We let this one ferment for about 3 weeks, bottled with around 1 cup light malt extract for carbonation. About 3 weeks later we tried one which was quite good, but this one aged into one of the best beers we ever made. We made this is late winter and finished the last of it the following fall.
- 6.6 lb Munton & Fisson Dark Plain Malt Syrup
- 1.5 lb Crystal Malt
- 0.5 lb Black Patent Malt
- 2.5 oz Styrian Golding Pellets
- 32 oz Maple Syrup
- 1 tsp Irish Moss
- 2 pkgs Munton and Fisson Ale Yeast
Bring grains to a boil in 1 gallon water. Sparge with 1 qt hot water into brew kettle. Add 1 gallon water, bring to boil, and add Plain Malt Syrup. Bring back to a boil and add 2 oz of hops. Boil 30 minutes and add maple syrup and Irish Moss. Boil for 28 minutes. Add remaining hops, boil for 2 more minutes, and turn off.
Strain into 3 gallons cold water. Once cool pitch yeast.
Specific Gravity was between 1.055 and 1.060 depending on who measured. We bottled this one after about 3 weeks with 1 cup of light malt extract.
Not a lot of notes on how this one turned out. I remember it as tasting a bit strongly of maple without the sweetness I was expecting.
Another brew from back in 1996. Notes say this one could have been more hoppy and we had to wait a long time on the carbonation. Part of that wait was probably the heat in the apartment we were living in but if you like hops use more or steep longer!
- 7 lbs Amber Dry Malt Extract
- 1 lb Crystal Malt
- 1/2 lb toasted Pale Malt
- 2 oz Northern Brewer hops
- 1.5 oz Willamette hops
- 2 tsp gypsum
- 2 packs Edme Ale Yeast
Toasted pale malt for 15 minutes at 350 degrees. Crushed grains and put in sparge bag. Added to pot with 1.5 gallons of water. Brought to strong boil then removed grains letting them drain back into pot.
Added Dry Malt, Northern Brewer hops, and gypsum. Boiled for an hour. With ten minutes left added 1 oz Willamette hops. At conclusion of boil added the remaining Willamette and let steep for a couple of minutes.
Strained through funnel into 3.5 gallons water. Let cool and added yeast. Original Gravity about 1.052.
We bottled this one about 2 weeks with 1 cup of light extract for fermentation. Final gravity was around 1.012. It took a while to age and carbonate but hit a good flavor about 6 weeks later.
First recipe we recorded back in 1996. According to the notes this is based on a Cherry Fever Stout Recipe. If memory serves we had trouble getting cherries that April, so we used frozen raspberries instead.
- 3.3 lbs John Bull dark syrup
- 3.3 lbs John Bull light hopped syrup
- 1 1/2 lbs plain dark dried malt extract
- 1 lb crystal malt
- 1/2 lb roasted malt
- 1/2 lb black patent malt
- 1 1/2 oz Northern Brewer hops
- 1/2 oz Willamette hops
- 8 tsp gypsum
- 4 1/2 lbs frozen raspberries mashed with a pastry cutter
- 2 packages Yeast Labs Australian Ale Yeast
Crushed roasted barley and malts and placed in sparge bag. Added sparge to 1 1/2 gallons of water and brought to a boil. Removed sparge bag. Added extracts, gypsum, and Northern Brewer hops. Boiled for 60 minutes. Added Willamette hops in last 5 minutes of boil. Strained out hops with a colander returning liquid to pot. Added mashed partially frozen berries bringing liquid temperature to 120 degrees. Heated back up to 170 degrees stirring constantly then kept temperature between 150 and 170 degrees for twenty minutes to help break down the fruit. Poured mixture, fruit and all, into 3 1/2 gallons water in a 5 gallon glass carboy. Here we had an issue getting all the mixture to fit into the carboy and had to siphon off some diluted wort. The original gravity was around 1.059. Let it cool and added the yeast.
Bottled about 3 weeks later with 1 cup of light malt extract for carbonation and let age for another 3 weeks. Final gravity was around 1.020 according to the notes.
Brew tasted strongly over raspberry and less of stout. Stout fans will want to cut down on the raspberries or perhaps strain them out either as they mixture goes into the carboy or as a secondary fermentation step. Also this one ended up highly carbonated, probably because the fruit was still breaking down in the bottle.