AHS Cannon Ball Stout (13F) - EXTRACT Homebrew Ingredient Kit

Age this beer!!! Very strong, very high gravity. It's close to a barleywine. It's dark chocolatey flavor profile can stand up to the high alcohol content. If you like a good strong beer that can be shared this is you beer. I was scared when I tried it after 3 weeks, it wasn't very good, so I let the whole batch sit in my cupboard for about 3 months and it is one of the best dark beers I have ever had.

This is an absolute treat. I love the flavor even after a week of bottle conditioning. I would recommend a blow off tube, as this was an explosive fermentation process. I wish I could add a picture of my closet after it blew up. The beer turn ed out just fine, though.

The AHS Cannon Ball Stout is probably the best beer that I've ever brewed. I've been brewing all grain for a year or two now and this is easily the most superior: very alcoholic, very dark, rich and textured. Way better than a commercial equivalent. Brew a double batch if you can. Don't drink it cold or too early as it is best at cellar temperatures and more than 1 month old.

This beer worked out very well. I might come back to this one again. I added chocolate malt in the partial mash, cocoa in the primary and then chocolate and vanilla in seconday which is probably why the grivity didn't drop below 1.03 :( I might have trasnferred to secondary a bit early (4 weeks) and it sat in secondary for 8 weeks, and I tried my first bottle 6 months after brew date. I found it much smoother than 75% of commercial imperial stouts I have tried.

I brewed this recipe a little over a year ago along with the Old Rasputin replica. It took a good 6 months before both beers were ready but it was worth the wait. Comparing the two side by side, I would say this is the beer of choice. I am needing to brew another batch soon before I run out. If you want to brew an Imperial Stout, this is the kit for you!

I have only been brewing for a few months now, but I have drank many many Imperial Stouts and this ranks as one of the best I have had. I added local coffee, cacao nibs, and coconut and this thing came out amazing, smooth as hell you can pickup all the flavors but does not take away from the stout it's self. I read a lot of articles saying you need to age a stout for months to drink it, I say BS, I kegged it in within 3 weeks and was drinking it within 4 and it was as good if not better than any stout I have ever had. Try this thing and you will be amazed I was really skeptical if I could do it with success, but I believe it is due to the quality of the kit that AHS delivers, best brew I have made, no kidding.

Wayne M Made this for me and my friends....they are all mad that we ran out of it. I ordered another kit.

So I didn't brew the recipe as is, but rather took it and made additions to it to create the perfect stout to fit my taste buds. I added a pound of lactose to the boil, and left it in primary for 4 weeks to make sure it hit final gravity. It went from 1.108 to 1.030 yielding 10.2% ABV. I then transferred it to secondary over an ounce of heavy toast American oak cubes (I pre-boiled them to leach out harsh tannins), 10 oz. of Buffalo Trace bourbon, and half a cup of maple syrup that I had been soaking the oak in. With the addition of the bourbon and the highly fermentable syrup, the final alcohol content should be close to 11%. I let it sit in secondary for about 9 weeks. The day before bottling I cold brewed coffee with a cup of French Roast coffee and 3 cups of water. I also steeped 4 oz. of cacao nibs in the coffee. I added the coffee to my priming solution and boiled the cacao nibs in the solution to further leach chocolate flavor. I am now drinking a bottle of this stout less than two weeks after bottling and it is already nicely carbonated (thanks to the warm climate I live in.) The beer pours pitch black with a small brown head that dissipates quickly, as expected considering the alcohol content. The chocolate and coffee remain in the background with the oak and bourbon playing the dominant role. No maple syrup presence (I later learned that adding maple syrup is not an effective way of achieving maple flavor.) The beer is sweet, but with a bitterness to back it up. There is a subtle warming alcohol presence. The final product is very good, and should only get better with time. Look forward to seeing how this ages. I definitely recommend this kit, either on its own or to use as a base for any imperial stout you want to make.

This was the very first beer I ever brewed (extract version) and it is the best beer I've ever had. It was so good, I was impatient and kept nickle and diming the bottles. I drank the last one about 4 months after bottling and it was the only one that was actually ready. I'm going to brew this again as all grain and this time I'll have plenty of other brews going so this one ages properly!

Brewed mini mash. This is a really smooth, dark, fragrant stout. roasty chocolate aromas. We did one week in primary and then 2 weeks in secondary.

Brewed extract version 1 month ago. Racked to secondary 3 weeks ago. Tasted out of secondary yesterday (uncarbed of course) and can tell already this is one of the best stouts I have ever tasted. I racked half of the five gallon batch onto 2 pounds of frozen berries and added Brett and that will sit for 6 months (will keep you posted) and the rest is now kegged and in the fridge. Ordering another one today because the 2.5 gallons won't last long!!