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