Codename : Westglen Imperial Stouthorpe Pilot

Having had good success with other Imperial Stouts, including, but not limited to fortifying a previous batch with bourbon, this one will be fortified with Scotch whisky, specifically Glenmorangie 10 yo, ergo the clever name 🙂

As there is an increased cost of resources to make this batch, I decided to scale it down by one half, and call it a pilot batch. Just in case it doesn’t work, the cost of the experiment is not outrageous.

Recipe inspiration : David Heath’s Bourbon Stout


  • 1 lb 4 oz Maris Otter (3.8L)
  • 3 oz oatmeal (1.3L)
  • 1 oz Carafa Speciall III  (525L)
  • 1 oz Crystal dark malt (100L)
  • 1 oz Pale chocolate (225L)
  • 0.5 oz Torrified wheat (2L)
  • 0.5 oz Maltodextrin (2.8L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Cascade hops at 30 minutes
  • 0.2 Cascade hops at 20 minutes
  • 1/4 tsp Irish Moss (optional) at 15 minutes
  • 1/2 tsp yeast nutrient at 15 minutes
  • 0.2 Sasquatch hops at 10 minutes
  • 0.2 Sasquatch hops at 5 minutes
  • 3 ml Mangrove Jack New World Strong ale yeast.

Vital Stats

BJCP Style : Imperial Stout
Anticipated ABV : 8.1% (about 10% once fortified)
Anticipated IBU : 71
Anticipated SRM : 34

Pre-boil SG : 1.057
Post-boil SG : 1.083
Original SG : 1.083
Target SG : 1.021
Brewhouse (in)efficiency : 70%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 5.2L strike water at 122F.
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Stir occasionally.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, maltodextrine, yeast nutrient and Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy, splash the wort around to aerate the contents.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for about 14 days.
  • On day 7, add 6 grams of oak chips to a mason jar, cover with 60 ml of bourbon. Agitate daily to allow the whisky to infuse with the oak chips

Bottling Day

  • Detailed instructions.
  • Prepare 0.4 oz corn sugar.
  • Filter whisky mixture through a coffee filter to ensure oak splinters do not enter the bottling pot.
  • Bottle condition at least 6 weeks.

Brew Notes

  • Based on the video by David Heath, he speaks of using two different chocolate malts to layer in flavours. This will be my working guideline going forward.
A donated miniature carboy, allows me to scale down these pilot batches. Age the imperial stout for 14-20 days.

Brew day : 19-Sept-2023