Recipe: Old Nehampkin Imperial Stout

Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.

Annie Johnson Jan 18, 2022 - 2 min read

Recipe: Old Nehampkin Imperial Stout Primary Image

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For more about brewing this impressive style without going all-grain, see No Rests of the Wicked: Imperial Stout, Extracted.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 65%
OG: 1.098
FG: 1.023
IBUs: 85
ABV: 10.1%

11 lb (4.9 kg) pale liquid malt extract (LME)
1.5 lb (680 g) roasted barley
1 lb (454 g) chocolate rye malt
8 oz (227 g) caramel/crystal 80L
8 oz (227 g) chocolate malt
8 oz (227 g) Special B
8 oz (227 g) Victory
6.4 oz (181 g) brown malt

2 oz (57 g) Warrior at 60 minutes [72 IBUs]
1 oz (28 g) East Kent Goldings at 30 minutes [9 IBUs]
1 tablet Whirlfloc at 15 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
1 oz (28 g) East Kent Goldings at 10 minutes [4 IBUs]

White Labs WLP001 California Ale

Mill the grains. Heat 6.5 gallons (25 liters) of water to 158°F (70°C) and steep the grains for 30 minutes. Remove the grains and drain well. Add LME and stir thoroughly to completely dissolve. Bring wort to a good rolling boil, and boil for 60 minutes, adding hops, Whirlfloc (or Irish moss), and yeast nutrient according to the schedule. Chill to 65°F (18°C), aerate well, and pitch plenty of healthy yeast. Ferment for at least 2 weeks before sampling. When fermentation is complete and gravity has stabilized, crash, package, and carbonate. This is a great beer for bottle conditioning—otherwise, be prepared to tie up a keg for 6 months or longer.

Annie Johnson is an experienced R&D brewer, IT specialist, and national beer judge. Her awards include 2013 American Homebrewer of the Year honors.