Logo

Recipe: Private Press Base Imperial Stout

At his Private Press blendery in Santa Cruz, California, Brad Clark specializes in barrel-aging high-gravity stouts and barleywines. Here is a homebrew-scale recipe for a big-bodied Private Press imperial stout meant for barrel-aging and blending.

Subscriber
Photo: Michael Hanson
Photo: Michael Hanson

All Access Subscribers can download the BeerSmith and BeerXML version of this recipe. Subscribe today.

“All of Private Press’s releases are blended expressions,” says Brad Clark. “I have high-FG beers and lower ones, all in different barrels and of varying ages. I use these ‘threads’ to build the desired mouthfeel and body in all my imperial stouts and barleywines.”

These include one of the blendery’s first releases, Rings of Splendor, pictured above—a blend of three stouts aged in Basil Hayden, Blantons, Heaven Hill, and Woodfoord Double Oak barrels.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.140
FG: 1.068
IBUs: 59
ABV: 10%

This article requires a subscription

Subscribe today to continue reading and unlock unlimited access to our premium brewing content.

What you get with your subscription

3,000+ exclusive articles
700+ tested recipes
Digital magazine issues
100+ brewing video courses
Expert brewing guides
Cancel anytime
Already a subscriber?

Plans start at $4.99/month • 30-day guarantee

Trusted by thousands of craft beer enthusiasts and brewers worldwide

Stout: More than Just Desserts (Oct-Nov 2020)
Printed in:
Stout: More than Just Desserts (Oct-Nov 2020)
Explore the wide world of stouts.
View Issue