American Imperial Stout Beer Recipe Writing Brewing & Style Guide

Here is the recipe from this video in percentage ( IBU form for hops) , along with a link to it in Brewfather for resizing and adaption, if required:-

American Imperial stout – 11%
American-Style Imperial Stout
Author: David Heath
Type: All Grain

Brewfather link:-
This link will show you my full recipe and amounts for 19L.
Please be sure to adjust the recipe to your own ingredients.

IBU : 71 (Tinseth)
Colour : 108 EBC

Original Gravity : 1.095
Final Gravity : 1.011

Munich Malt 14 EBC (47.4%)
Pale Ale 8 EBC (35.8%)

Roasted Barley 1300 EBC (4.6%)
Aroma Malt (3.5%)
Crystal 120 EBC (3.5%)
Dehusked Chocolate malt 1400 EBC (1.8%)
Crystal 400 EBC (1.8%)

Rye Malt 7.1 EBC (1.8%)


60 min – Columbus (Tomahawk) – 60 IBU
15 min – Cascade – 10 IBU
1 min – Liberty – 1 IBU

2 pkg – Lallemand Voss Kveik
Add the yeast hot at around 40C and aim to ferment at 35C.

Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae



  1. Hi David. Following your recent advice I guess this one could be boiled for only 30 mins and adding the dark grains late right? Also, I can ferment under pressure but I currently can’t go as high as 35 C. How would you make the most of Voss kveik in these circunstances?

  2. Love me some Imperial Stout. In Northern California there is no shortage of this style available: Lost Coast Imperial Stout, Old Rasputin, Sierra Nevada Narwhal 😎

  3. Great video, David!

    I'm planning my next imperial stout brew and I'm considering basing my recipe on one of your American stout brews. My all-time favorite stout yeast is WLP007. How do you think this Kveik yeast compares to this yeast in high gravity ales (OG > 1.100)? What about blow-off/big Krausen issues? And how long do you store/condition your Kveik-stouts? Should I just let it sit at 10 deg C for a couple of months just like my regular stouts?

  4. Hi David, I recently did an Imperial Stout for Christmas and is currently conditioning in a carboy. Since I will be bottling this after approx. 6 months maturation time my question is do I need to add extra yeast when it is time to bottle? If so, how do I go about doing this? Add a few granules of dry yeast to each bottle?

  5. Your first video that I watch. Enlightening. You are a whole brewing teacher.
    Completely different approach in relation to some other youtubers.
    Greetings from Córdoba, Argentina.

  6. Would it be possible to include some flaked barley, when brewing with malt extract, there is a particular stout from wilko’s that I like. I’d like to experiment with it. Would this be possible.(due to space I can only make beer with extracts, otherwise I would have branched out to an all grain system).

  7. Interesting that you mention using two packets of Kveik for this recipe. Is there any reason for this? I expected that one would have been more than enough based on what little I know.

  8. Another great video, and another recipe that made it on my list. Since I am the only one who actually drinks my homebrewed beer, it’s still a long way to go, but every long way starts with the first …beer!

  9. I’m not a grammar/pronunciation cop, I don’t care what you do or say really, but I will let you (anyone reading this, not David in particular) know how these names are pronounced in case you’re interested. They are not intuitive. They are names of places and peoples so mispronunciation can be considered a bit disrespectful.

    Willamette has the stress on the middle syllable. The first and third syllable are short. So “will-aaa-mit”. Named after Oregon’s Willamette Valley near Portland where hops are grown and bred, and some incredible pinot noir and pinot gris is produced. Of course the valley is probably named after an explorer or pioneer. Not sure.

    Chinook is a large native American nation and region on the Pacific NW coast. It’s pronounced shin-ook’, rhymes with book. Stress is on the second syllable.

  10. This is a beer for me, you spoke about it earlier on, unfortunately I haven't had the Time or an empty keg, but I look forward to brew it. Thanks for sharing your knowledge and recipe, thanks again👍

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