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Recipe: Perennial Fantastic Voyage Imperial Stout

Courtesy of Perennial Artisan Ales in St. Louis, Missouri, here is a homebrew-sized version of a big-bodied imperial stout that gets a pile of coconut for a decadent, chocolate-macaroon-like character.

Phil Wymore Sep 26, 2020 - 3 min read

Recipe: Perennial Fantastic Voyage Imperial Stout Primary Image

Photo: Courtesy Perennial Artisan Ales

Phil Wymore, Perennial cofounder and brewmaster, says that it takes quite a bit of coconut to bring out its flavor in big imperial stouts such as this one—and he and his team have dialed it up over the years. If you brew a beer like this and the coconut isn’t evident enough for you, he says, “you just have to keep putting more and more into it.”

Based on a variation of the brewery’s base imperial stout, this homebrew-scale recipe gets some lactose, maltodextrin, a relatively high mash temperature, and a very long boil to build the full body and rich, deep, chocolaty flavors. Combined with the coconut, the result is a full-bodied beer with indulgent macaroon-like character.

For more on brewing imperial stouts and other big beers, check out Wymore's full video course, available to All Access Subscribers.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.124
FG: 1.048
IBUs: 60
ABV: 10%

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