Midnight Stout - Imperial Stout Recipe

Midnight Stout - Imperial Stout Recipe

Created by Matt Glazier, Omega Yeast Production Manager

This Imperial Stout was created to test one of our new Norwegian strain’s (Hornindal OYL-091) alcohol tolerance, fermentation time, and ester profile in a darker beer. The result was a menacing 11.1% ABV stout that finished in less than 4 days, with no need for conditioning!

Dark fruits and malty sweetness round out the strong chocolate base. Highly recommended for coffee stouts, as the esters pair really nicely with a lighter roast coffee. Using Imperial Oak Brewing’s infusion recipe, a “Mexican-inspired” version was made with coffee, peppers, cinnamon, and vanilla bean.

For 5 gallons (19 liters)

  • Gold DME* - 7 lbs (38.9%)
  • 2 row - 5 lbs (22.2%)
  • Munich Malt - 2 lbs (11.1%)
  • Crystal 60L - 1 lbs (5.6%)
  • Special B - 1 lbs (5.6%)
  • Roasted Barley - 1 lbs (5.6%)
  • Black Malt - 1 lbs (5.6%)

* This recipe is ideal for those with smaller mash tuns, but if you have the space, feel free to replace DME with 2 row as needed.


3 gallon Corny keg. Adapted from Imperial Oak Brewing’s infusion recipes.

  • 1 vanilla bean (split)
  • 3 Guajillo chili peppers (deseeded and membranes removed)
  • 1 Ceylon cinnamon stick (lightly crushed)
  • 39 g coffee (lightly crushed)

* Infusion goes directly in the keg, in a mesh bag, and sits for a week.


Mash at 150°F for an hour. Add DME once the kettle reaches a boil. Next, add Warrior and E.K. Goldings at 60 minutes, then more EKG at both 15 min, 10 min, and a final addition of EKG at flame out (52.4 IBU estimated).  Total boil time is 2.5 hours.

Knocked out near 88°F, with very strong oxygenation. Collected 5 gallons of  wort at an OG of 1.114 (71% efficiency). Pitched 300mL (3 homebrew packs or 2L starter*) of fresh Hornindal slurry. Final gravity was 1.040, 4 days in (1.046 at 40 hours, 1.041 at 66 hours, 1.040 at 90 hours, 1.040 at 192 hours).

* A starter is highly recommended for higher gravity beers