Coffee Vanilla Cocoa Imperial Stout II

All Grain Recipe

Submitted By: stocktrader01 (Shared)
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Brewer: Matt Stephens
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.23 galStyle Guide: BJCP 2008
Color: 69.8 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal) - Bob's Equipment
Bitterness: 73.9 IBUsBoil Time: 75 min
Est OG: 1.100 (23.8° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.020 SG (5.0° P)Fermentation: My Aging Profile
ABV: 10.7%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 4
2 lbs Wheat Malt, Ger (2.5 SRM) Grain 5
1 lbs Roasted Barley (600.0 SRM) Grain 6
14.40 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1.00 oz Northern Brewer [9.6%] - Boil 75 min Hops 8
1.00 oz Northern Brewer [9.6%] - Boil 45 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Goldings, East Kent [5.8%] - Boil 15 min Hops 11
1.00 oz Northern Brewer [9.6%] - Boil 15 min Hops 12
3.00 oz Goldings, East Kent [5.8%] - Boil 3 min Hops 13
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 14
2.00 oz Goldings, East Kent [6.6%] - Dry Hop 7 days Hops 15
8.48 oz Cocoa Nibs (Secondary 7 days) Misc 16
8.00 oz Ground Coffee - Community Cafe Special (Secondary 7 days) Misc 17
4.00 Vanilla Bean - Madagascar (Secondary 7 days) Misc 18

Notes

Changes from previous: Reduced roasted barley (half) to 1 lb to reduce grain bitterness Reduced hop bill by 1 oz (from bittering) to reduce IBU 20pts to 80 +1 vanilla bean and specified madagascar - not sure what defalcos had coffee toddy will be water only, same amount, and same coffee for now - based on higher bitterness seen in vodka coffee toddy will still use vodka for nib/vanilla extract, will just add in a future version Yeast - will do a starter instead of pitching 3 smack packs