Imperial Coffee Stout - Beer Recipe - Brewer's Friend

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Imperial Coffee Stout

307 calories 35.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 307 calories (Per 12oz)
Carbs: 35.9 g (Per 12oz)
Created: Friday April 15th 2016
1.091
1.029
8.9%
78.6
35.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Ireland - Stout Malt11 lb Stout Malt 37 2 49.4%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 18%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 4.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.5%
1 lb German - Carafa II1 lb Carafa II 32 425 4.5%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 4.5%
1 lb United Kingdom - Oat Malt1 lb Oat Malt 28 2 4.5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.2%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.4%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 7.8 Boil 80 min 41.74 33.3%
1 oz Phoenix1 oz Phoenix Hops Pellet 8 Boil 45 min 18.62 16.7%
1 oz Glacier1 oz Glacier Hops Pellet 5.7 Boil 30 min 11.11 16.7%
1 oz Glacier1 oz Glacier Hops Pellet 5.7 Boil 15 min 7.17 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.6 Boil 0 min 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrients Other Boil 15 min.
1,500 ml Guatamalan coffee extract Flavor Bottling --
16 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
8.60 g Table Salt Water Agt Mash 1 hr.
1.80 g Magnesium Chloride Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
Priming
Method: Dextrose       Amount: 136 g       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Water Additions 12 gallons
Calcium Sulfate Dihydrate 11.00
Magnesium Sulphate 3.00
Sodium Chloride 8.60
Calcium chloride 2.00
Magnesium Chloride 1.80
Calcium Carbonate 16.00
Sodium Bicarbonate 1.00
Calcium Hydroxide 1.00
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 120 °F 20 min
3 gal Infusion -- 140 °F 20 min
4 gal Infusion -- 155 °F 40 min
4 gal Fly Sparge -- 175 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 3.79 g | 15.2 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11.44 45.8
Equipment Profile Used: System Default
 
Notes

Cooled 1200ml boiled water, added 800ml Guatamalan course ground coffee
Steeped for 48 hours in refrigerator. Added water to come up to 2L.

Added 1.5L coffee concentrate

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  • Last Updated: 2019-01-11 05:43 UTC