Black Habsburg

By Jacques Marais

Recipe is part of Recipe Index

BJCP 2021 Style Imperial Stout

An imperial stout winning silver both at GBBF ‘23 and BrewCon ‘22. The name was inspired by royalty.

The recipe is based on one I found for Rasputin from North Coast brewing and makes an easy drinking, yet complex RIS.

The 2:2:1 ratio of Brown:Chocolate:Roasted barley is now a go to for me and works for any stout in my opinion. I added some dry yeast at the time to increase cell count and attenuation.

Awards

Great British Beer Festival 2023

2nd - Strong Stouts and Porters including Imperial Stouts and Baltic Porters

BrewCon 2022

2nd - British, Irish and Imperial Stouts

Statistics

• IBU 89
• ABV 8.5%
• OG 1.086
• FG 1.023
• EBC 80

Ingredients

Water

• Water is hard, but adjust for 2:1 Cl:SO4 ratio while keeping Ca in the 100ppm range

Malt

• Maris Otter: 67%
• Malted oats: 15%
• Crystal 100 EBC: 5%
• Crystal 260 EBC 5%
• Brown malt: 3.1%
• Chocolate malt: 3.1%
• Roasted Barley: 1.6%

Hops

• Target (10.4%): 4.2g/L @ 60min
• Bramling Cross (6.4%): 5.3g/L @ 15 min

Yeast

• WLP002 - 2 packs 2l starter
• Mangove Jacks M15 Empire Ale
• (would use WY1098 if brewed again)

Process

Mash

• Mash rests at 57C (20 min), 67C (60 min), 72C (15 min)

Boil

• 1 hour boil

Ferment

• Ferment at 18c and let it clean up
• Cold crash to 5c for 4 days

Serving

• Target 2.2 vols
• Cellar for a year