Castle Malting: Beer recipe Imperial Stout
Imperial Stout Beer recipe
Original gravity: 19oPlato
Alcohol: 6.5%
Colour: 65 EBC
Bitterness: 28 EBU
Extremely dark brown in color with flavors that are intensely malty, deeply roasted with accents of dark fruit (raisin, fig) and chocolate. The bitterness is typically low to moderate.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95
INGREDIENTS /100 litres

Château Pilsen 2RS 15 kg
Château Cara Ruby® 2.5 kg
Château Roasted Barley 0.5 kg
Château Chocolat 2 kg
Château Abbey 5 kg

East Kent Golding Pellets 42 g
Saaz 30 g

SafAle S-04 65 g

Brown Sugar (Cassonade) 1 kg
Mashing temperature
Step 1: Mashing
Mash in at 62°C, adjust the pH of the mash to 5.4, rest for 45 minutes
Rest at 72°C for 15 minutes
Rest at 78°C for 2 minutes
Step 2: Filtration
Separate the wort from the spent grain with water at 75-78°C
Step 3: Boiling
Duration: 70 minutes
Add hop East Kent Golding Pellets at the beginning of boiling
10 minutes before the end of boiling add Saaz in Pellets and Brown Sugar (Cassonade)
Step 4: Cooling
down to 24°C
Step 5: Fermentation Ferment at 25°C
Step 6: Lagering
Mature during 2 weeks at 3°C
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234;;
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB