Joe's Big Sack - Imperial Coffee Stout 
All Grain Recipe
Submitted By: amclea01 (Shared)
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| Brewer: Aaron | |
| Batch Size: 5.75 gal | Style: Imperial Stout (13F) |
| Boil Size: 8.63 gal | Style Guide: BJCP 2008 |
| Color: 40.4 SRM | Equipment: The Hybrid 5.5 |
| Bitterness: 55.1 IBUs | Boil Time: 9 min |
| Est OG: 1.089 (21.4° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.025 SG (6.3° P) | Fermentation: Ale, Two Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.40 gal |
RIS |
Water |
1 |
| 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 1 lbs 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 14 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 1.75 oz |
HWF Nugget [12.6%] - Boil 60 min |
Hops |
9 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
11 |
| 75.00 g |
Medium Roast Coffee (Secondary 2 days) |
Misc |
12 |
Notes
add dark malts at end of mash
mash at 152
ferment at 64-66
rack beer onto coffee beans for 48 hours prior to kegging/bottlingThis Recipe Has Not Been Rated
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