Itasca Imperial Stout

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 22, 2018

Style: Imperial Stout
Brewer: Chad Haatvedt
Brew Date: March 14, 2009
Yield: 6 gallons
Color (SRM/EBC): 40/78.8
Bitterness (Calc): 55 IBU (Daniels)
Conditioning: Keg
FG: 1.014
Status: On Tap
BJCP Style Info: Imperial Stout
O.G.: 1.075 - 1.115
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 50 - 90 IBUs
Color: 30 - 40 SRM
Info: An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

General Information
Method: All Grain

I was looking for a good Russian Imperial Stout recipe this winter, and decided to combine a few that I found on the web.  I got a few tips from fellow home brewers, and ended up with this big boy.  Here's the basic recipie (I use Brewsta to calculate mash and document the brew):



I racked this into the Primary on Saturday the14th, and it did not seem to tak off until Monday morning.  Good thing I put a blow-off tube in the carboy, as evidenced by this picture:


Itasca Imperial Stout needed a blow-off tube


Kegged 19-Dec-2009

This is a beauty. Jet black in the glass. Not too sweet, mellowed out nicely. I can hardly wait for it to carbonate, and share it with my friends.

Malts and Grains
14.00 pounds German Pilsen Malt (2-Row) 82.4% of grist
0.50 pounds American Black Patent 2.9% of grist
0.50 pounds British Chocolate Malt 2.9% of grist
1.00 pounds American Roasted Barley 5.9% of grist
1.00 pounds Crystal Malt 120L 5.9% of grist
17.00 pounds Total Grain Weight 100% of grist
1.00 pounds Molasses  
1 tbsp Irish Moss @ 10 minutes  
1.00 ounces Galena 12.5% Pellets @ 90 minutes
Type: Bittering
Use: Boil
12.5 AAUs
0.40 ounces Eroica 11% Pellets @ 90 minutes
Type: Bittering
Use: Boil
4.4 AAUs
1.40 ounces Total Hop Weight 16.9 AAUs
Total Boil Time: 90 minutes
Name: Scottish Ale
Manufacturer: Wyeast
Product ID: 1728
Type: Ale
Flocculation: High
Attenuation: 71%
Temperature Range: 55–75°F
Amount: 125 ml
Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Mash with a direct heat source to maintain temperature.


# Name Type Time Temp. Description
1 Saccharification Infusion 40 min. 158°F

Add 100% of mash water at 170° F / 77° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Mash Schedule
68 F 17.00 lb 0.000 gal 5.250 gal 154 F 173 F 5.38 qt/lb 0.000 gal 60 Sacch Rest
154 F 17.00 lb 5.250 gal 3.250 gal 169 F 198 F 8.71 qt/lb 0.000 gal 10 Mash Out
169 F 17.00 lb 8.500 gal 5.000 gal 168 F 166 F 13.83 qt/lb 8.000 gal 30 Sparge
Special Procedures
Lyle's Black Treacle 16.000 oz A mixture of molasses and invert sugar; the Brits like it on pancakes, we like it in porter! Intense molasses flavor with licorice overtones, adds color, flavor and gravity to dark ales. Try it in porters and foreign or imperial stouts.
Primary: 14 days @ 68° F
Secondary: 260 days @ 65° F
Itasca Imperial Stout
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 5.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.2  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8.2  
Post-Boil Amount: 6  
Boil Time: 90  
Original Gravity:  
Brew Day Notes

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at