Lord Lavazza's Imperial Esspresso Stout (Wake 'n Bake Copycat) 5gal

All Grain Recipe

Submitted By: dunstedter (Shared)
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Brewer: Dustin
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 43.4 SRMEquipment: Believe it or Not Brewery 7 gal
Bitterness: 46.9 IBUsBoil Time: 60 min
Est OG: 1.092 (21.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.023 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs 4.48 oz Barley, Flaked (1.7 SRM) Grain 3
1 lbs 4.48 oz Oats, Malted (1.9 SRM) Grain 4
8.80 oz Black (Patent) Malt (500.0 SRM) Grain 5
8.80 oz Chocolate Malt (350.0 SRM) Grain 6
8.80 oz Roasted Barley (300.0 SRM) Grain 7
1.00 oz Chinook [11.1%] - Boil 60 min Hops 8
1.00 oz Cascade [8.8%] - Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
1.0 pkgs California Ale V (White Labs #WLP051) Yeast 11

Taste Notes

The post boil wort tasted delicious (Harry Karry voice). It tasted of chocolate moon dreams and candied grains from heaven.


Strike water @ 165, poured in and took temp reading without stirring, read 154, added some ice, then remembered to stir... Added hot wated to get to 151 with 55 minutes remaining of 75 min mash. Started heating 5 gals sparge water to 180, with 46 mins left in mash timer. Hit 1060 pre boil gravity, added 2 cups table sugar. Remeasured and hit 1070,added another 1/2 caup sugar, that got me to 1076/7. Added hops according to recipe schedule. Added Irish Moss @ 60 mins out of 75 min boil. OG Gravity is 1085 Shake the wort in the carboy for over a minute to aerate it. US05 Yeast, pitch a lot! Fermented 2 weeks in basement with ambient temp around 67. Racked to keg and cold brewed 3.5oz of Lavazza Esspresso. I divided up the esspresso into 3 individual coffee filters that made balls, I zip tied them close, then put them all in a hop sock. attached the hop sock to the bev out post of the keg and pushed it about a 1/3 way down. I did not take the hop sock out until the keg was empty.

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