Imperial Stout Recipe - Copperhead Chocolate Coffee Habanero Stout

Recipe Info

Recipe Image

Copperhead Chocolate Coffee Habanero Stout

by on
Extract
5.18 Gallon(s)
6 Gallon(s)
60 min
75%
Spicy Kick butt Stout

This recipe was cloned from Rye Stout.

Fermentables

83% - Liquid Malt Extract - Light - US
15.15
35
4
Extract
3% - Dry Malt Extract - Pilsen - US
0.5
42
2
Extract
4% - Chocolate Malt - US
0.75
34
350
Steep
3% - Crystal Rye - UK
0.5
33
90
Steep
3% - Honey Malt - CA
0.5
37
25
Steep
1% - Flaked Oats - US
0.25
37
1
Steep
1% - Midnight Wheat - US
0.25
32
549
Steep
1% - Roasted Barley - US
0.25
25
300
Steep

Hops

Warrior
1
Pellet
Boil
60 min(s)
16
32.9
Chinook
1
Pellet
Boil
60 min(s)
13
26.7
Chinook
1
Pellet
Boil
25 min(s)
13
18.6
Goldings
1
Pellet
Boil
15 min(s)
5
5.1
Willamette
1
Pellet
Boil
15 min(s)
5
5.1

Yeast

Fermentis Safbrew T-58
70%
Fermentis Safale US-05
81%

Other Stuff

Irish Moss
1
tsp
Boil
habanero peppers in vodka - bottling to taste
12
each
Boil
cocao powder
12
oz
Boil
Starbucks Sumatra Coffee (20 min)
1
oz
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
habanero

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Copperhead Chocolate Coffee Habanero Stout
Imperial Stout
  • 5.18 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.115 OG
  • 1.028 FG
  • 88.3 IBU (tinseth) Bitterness
  • 0.77 BG:GU
  • 39.3° SRM Color
  • 75% Efficiency
  • 11.2% ABV Alcohol
  • 411 per 12oz Calories
Clone This Recipe

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