Imperial Coffee Stout

British-Style Imperial Stout - All Grain

Recipe Description

Imperial stout with coffee!

  • Batch Size: 3.5 gal (13.2 L)
  • Boil Size: 4.5 gal (17 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 5.6 lbs (2.54 kg) 2-Row Malt (2 °L)
  • 1.5 lbs (0.68 kg) Crystal 80 (80 °L)
  • 1 lbs (0.45 kg) White Wheat (2 °L)
  • 0.85 lbs (0.39 kg) Chocolate Malt (350 °L)
  • 0.35 lbs (0.16 kg) Roasted Barley (300 °L)
  • 0.35 lbs (0.16 kg) Black Patent Malt (500 °L)
  • Hops
  • 1.5 oz (42.52 g) Northern Brewer Pellet 7.5% AA (Boil - 60 mins)
  • 1 oz (28.35 g) Cascade Pellet 7% AA (Boil - 5 mins)
  • Yeast
  • Windsor Dry Ale Yeast (Dry)

Directions

Infusion Step: Mash at 150 °F (66 °C) for 120 minutes.

Recommended Sparge: 170 °F (77 °C)

Hold in primary fermentor for 14 days at 65 °F (18 °C).

Transfer to secondary fermentor for 14 days at 65 °F (18 °C).

Allow to carbonate and age for 14 days at 65 °F (18 °C).

If you started brewing this beer today you could be drinking it by Nov. 30, 2019. Start brewing this recipe.