Imperial Stout Recipe - Nicaraguan Coffee Stout

Recipe Info

Recipe Image

Nicaraguan Coffee Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
Imperial Coffee Stout brewed with single origin beans from a local roaster used in mash (.5 lb) and end of boil (.5 lb)

Fermentables

88% - 2-Row - US
16
37
1
Mash
5% - Chocolate Malt - US
1
34
350
Mash
1% - Black Patent Malt - UK
0.25
25
500
Mash
3% - Ground Dk Roast Coffee
0.5
0
500
Mash
3% - Ground Dk Roast Coffee
0.5
0
500
Late

Hops

Amarillo
2
Pellet
Boil
60 min(s)
9
45.7
Amarillo
1
Pellet
Boil
30 min(s)
9
17.6
Amarillo
1
Pellet
Boil
5 min(s)
9
4.6
Amarillo
1
Pellet
Boil
0 min(s)
9
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
154
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Nicaraguan Coffee Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.095 OG
  • 1.018 FG
  • 67.9 IBU (tinseth) Bitterness
  • 0.72 BG:GU
  • 57.3° SRM Color
  • 75% Efficiency
  • 9.9% ABV Alcohol
  • 330 per 12oz Calories
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