Coffee Stout - Imperial Stout

RECIPE INFO

by AndrewPaul
Recipe Type: All Grain
Batch Size: 19 Litres
Boil Size: 25 Litres
Boil Time: 60 Minutes
Efficiency: 65%
OG: 1.093
FG: 1.029
ABV: 8.38%
Bitterness: 125.61 (tinseth)
IBU/OG: 1.35
Color: 76.3° SRM
Calories: 463 per 500ml
Chocolate and Coffee - Mark#1

FERMENTABLES

fermentable / amount / ppg / l / usage
Maris Otter Pale, 5 kg (55.6%), 38 ppg, 3 L, Mash
Belgian Aromatic, 0.5 kg (5.6%), 37 ppg, 32 L, Mash
Briess Extra Special Malt, 0.5 kg (5.6%), 36 ppg, 115 L, Mash
Cara Munich Type 1, 0.5 kg (5.6%), 37 ppg, 40 L, Mash
Chocolate, 0.5 kg (5.6%), 34 ppg, 425 L, Mash
Pale Chocolate, 0.5 kg (5.6%), 32 ppg, 200 L, Mash
Roasted Barley, 0.5 kg (5.6%), 29 ppg, 550 L, Mash
Golden Naked Oats, 1 kg (11.1%), 33 ppg, 10 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Fuggles, 50 gr (Whole/Plug), Boil, 5 Minutes, 5.7, 5.73
Centennial, 50 gr (Whole/Plug), Boil, 10 Minutes, 10.1, 18.46
Challenger, 50 gr (Whole/Plug), Boil, 15 Minutes, 7.3, 18.26
Waimea, 50 gr (Whole/Plug), Boil, 60 Minutes, 16.5, 83.17

YEAST

yeast / attenuation
Wyeast London ESB Ale 1968, 69%

INSTRUCTIONS

Add 1 pint of quality fresh coffee a few days before bottling.
Ferment at 22c
Mash at 67c
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Other Recipes for Imperial Stout

Spanning & Sensatie Spiced Imperial Stout clone
Imperial Stout
by RP
All Grain
OG: 1.102
FG: 1.019
IBUs: 85.81
SRM: 50.7
ABV: 10.87%

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