10% ABV Imperial Stout Brew Day! This beer pretty much maxes out my homebrew equipment and it is one of the biggest beers I brew. Please subscribe!

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This recipe has a 152F (67C) mash, a 90-minute boil, and it reaches an original gravity of 1.100 (24 °Plato).

Dark roast malts are fun to brew with. Since they don't require mashing, you have some flexibility with how and when you add them. These malts can be added after the mash or you can even make an extract by soaking the grains in water and adding that extract directly to the kettle. Reducing the length of time in hot water can provide a smoother, less robust flavor. I've tried all these ways and still prefer the traditional mash method with the grains added for the entire mash period.

Do you have any tips for brewing stouts? What's your preferred method?

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