Czar's Revenge Imperial Stout

All Grain Recipe

Submitted By: gagnong4 (Shared)
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Brewer: Gary Gagnon
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 54.2 SRMEquipment: Gary Gagnon Equipment List
Bitterness: 57.3 IBUsBoil Time: 60 min
Est OG: 1.107 (25.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.030 SG (7.6° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Amount Name Type #
17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 6.40 oz Roasted Barley (300.0 SRM) Grain 2
13.60 oz Chocolate Malt (350.0 SRM) Grain 3
12.80 oz Special B Malt (180.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
1.50 oz Horizon [12.0%] - Boil 60 min Hops 6
2.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 7
2.00 oz Goldings, East Kent [5.0%] - Boil 1 min Hops 8
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 9

Taste Notes

Nice chocolate taste and not very hot. I purged the keg with CO2 and added the corn sugar to the beer for keg conditioning. I placed the CO2 on the keg and bled the keg a few times to rid it of oxygen. I kegged the beer on 27 Jan 2014.


This recipe was copied from the Brew Your Own Magazine, Dec 2012. I used the yeast I captured from the Robust porter and made the starter out of that capture. The yeast was very active early on in the starter. Wyeast 1056. Change the yeast to expose fruity esters. Need to add roastiness and add bittersweet.

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