Dibbs Imperial Coffee Stout

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 7.23 gal	Style Guide: BJCP 2008
Color: 43.0 SRM	Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 51.8 IBUs	Boil Time: 60 min
Est OG: 1.092 (22.0° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.025 SG (6.4° P)	Fermentation: Ale, Two Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
13 lbs 8.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	1
1 lbs 12.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	2
1 lbs 8.00 oz	Barley, Flaked (1.7 SRM)	Grain	3
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	4
9.60 oz	Chocolate (Briess) (350.0 SRM)	Grain	5
8.00 oz	Black Barley (Stout) (500.0 SRM)	Grain	6
4.08 oz	Brown Malt (Simpsons) (150.0 SRM)	Grain	7
4.08 oz	Roasted Barley (300.0 SRM)	Grain	8
0.50 oz	Chinook [11.1%] - First Wort	Hops	9
1.00 oz	Nugget [13.3%] - Boil 60 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.0 pkgs	British Ale (White Labs #WLP005)	Yeast	12
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	13

Notes

Inspired byTerrapin Wake-n-Bake Imperial Stout Many other brewers are using WLP-051 California V ale yeast, I decided to resuse some British Ale yeast from a brown ale. I also substituted Maris Otter for the Pale 2 row. British Ale yeast failed to start so I pitched SafAle US-05 12/15/2014 - Sample SG 1.020, Appearance: Clear dark brown Aromoa roasted malt, not as strong as it could be. Taste: Malty, somewhat dry bitter finish from malt and hops. Less sweetness than anticipated. Mouthfeel: Nice medium body, no warming. Alcohol not present. May be lower ABV than planned. Dry Beaned with 3 oz of Bold Bean coffee. Raise temp to 68 F.

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