British-Style Imperial Stout Style
- Color: Ranging from dark copper typical of some historic examples, to very dark more typical of contemporary examples
- Clarity: Opaque in darker versions. When clarity is perceivable, chill haze is acceptable at low temperatures.
- Perceived Malt Aroma & Flavor: Extremely rich malty ﬂavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
- Perceived Hop Aroma & Flavor: Very low to medium, with ﬂoral, citrus or herbal qualities.
- Perceived Bitterness: Medium and should not overwhelm the overall balance. The bitterness may be higher in darker versions while maintaining balance with sweet malt.
- Fermentation Characteristics: High alcohol content is evident. Fruity esters if present are medium to high. Diacetyl should not be present.
- Body: Full
- Additional notes: This style was also originally called “Russian Imperial Stout.”
British-Style Imperial Stout Vital Statistics
- Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
- Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
- Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
- Bitterness (IBU) 45-65
- Color SRM (EBC) 20-35+(40-70+ EBC)
2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.