Imperial Stout Recipe - Coconut Coffee Imperial Stout

Recipe Info

Recipe Image

Coconut Coffee Imperial Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
all grain

Fermentables

50% - 2-Row - US
10
37
1
Mash
10% - Chocolate Malt - US
2
34
350
Mash
9% - Flaked Oats - US
1.75
37
1
Mash
5% - Crystal 60L - CA
1
34
60
Mash
5% - CaraMunich I - DE
1
34
39
Mash
5% - Black Patent Malt - UK
1
25
500
Mash
4% - Roasted Barley - US
0.75
25
300
Mash
10% - Lactose - Milk Sugar - US
2
41
1
Late
2% - Flaked Rice - US
0.5
32
1
Mash

Hops

Nugget
1.75
Pellet
Boil
60 min(s)
13.3
51.1

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Dark Italian Coffee coarse grind
0.5
lb
Secondary
toasted shredded coconut
1
lb
Secondary
cracked cocoa nibs
0.5
each
Secondary

Mash Steps

Saccharification Rest
Decoction
148
180 min

Special Instructions

1.
mash for 4 hours at 148F
2.
Primary Ferment 4 days at 66F
3.
Secondary Ferment at 70F for 21 days
4.
5 oz corn sugar for bottling and age 30 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Coconut Coffee Imperial Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.111 OG
  • 1.021 FG
  • 51.1 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 77.6° SRM Color
  • 75% Efficiency
  • 11.6% ABV Alcohol
  • 394 per 12oz Calories
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