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Imperial Coffee Stout

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

Original Gravity:

1.091

Final Gravity:

1.029

ABV (alternate):

8.9%

IBU (tinseth):

78.6

SRM (morey):

35.8

Mash pH

5.8

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Northern Brewer (Pellet)	41.74	33.3%
1 oz	Phoenix (Pellet)	18.62	16.7%
2 oz	Glacier (Pellet)	18.28	33.4%
1 oz	East Kent Goldings (Pellet)		16.7%
6 oz / $ 0.00

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

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

1,039

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Brews

Public: Yup, Shared
Last Updated: 2019-01-11 05:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Imperial Coffee Stout

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