Brewer's Connection


Imp Stout

Click here for a downloadable, printer friendly version of recipe.



Malt Extracts


Yeast Options



  1. You will need to do a yeast starter or pitch 2 yeasts. Please ask if you have questions.
  2. If you chose liquid yeast, prepare a starter or use 2 packages and prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need 2 packages and add it after the wort has cooled, refer to step 12.
  3. Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  4. Let temperature rest down to 155° F and hold at 155º-156F for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  5. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  6. Rinse grains over brew pot by slowly pouring 2 cups of HOT water over the top of the grain bag. Discard grains.
  7. With the heat off, add only the 4 lbs of liquid amber malt extract and stir until extract has disolved. You will be adding the dry malt extract towards the end of your 60 minute boil.
  8. Turn on heat and while stirring bring to a boil. Make note of the time the boil starts and add the 2 oz of Warrior hops. Do not boil too hard, make sure it is a calm boil.
  9. After 30 mins of boiling, add 2 oz of Cluster Hops. Continue to boil for 25 minutes.
  10. After 55 minutes of boil time, remove from heat. Add the 5 lbs of Dark Dry Malt Extract (DME), along with the Irish Moss and gently stir for a few minutes, making sure the extract is completely disolved.
  11. Turn on heat and bring back to a boil. Add 1 oz of Warrior Hops, boil a final 5 mins then turn off heat. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  12. Top off to 5 gallons. After the wort cools to 80° or below, you will need to either pitch 2 packages yeast or your yeast starter. We also recommend adding yeast nutrient.
  13. After 48 hours, you will experience very rapid fermentation, be prepared to add a blow off. Ferment for 10 - 14 days at 68°-72° F. Optional: You can transfer from primary to secondary after 7 days and leave in secondary for 7 days. The final specific gravity should be 1.012-1.014.
  14. If you plan to bottle, you will need to add the wine yeast 2 days prior to bottling.
  15. To bottle, 2 days after adding wine yeast, rack into bottling bucket. Heat 12 oz of water and 7/8 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 30-60 days. no that's not a typo.

Kosmos Imperial stout Recipe*

Choose Your Yeast*:

**Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.