Imperial Stout Recipe - Caramel Coffee Imperial Stout

Recipe Info

Recipe Image

Caramel Coffee Imperial Stout

by on
All Grain + Extract
22 Liter(s)
28 Liter(s)
70 min
84%
First made 20th May 2020

Fermentables

29% - Maris Otter Pale - UK
2
38
3
Mash
4% - Wheat - UK
0.3
37
2
Mash
22% - Munich - 60L - US
1.5
33
60
Mash
14% - Crystal Rye - UK
1
33
90
Mash
14% - Crystal 70L - UK
1
34
70
Mash
4% - Flaked Oats - US
0.3
37
1
Mash
7% - Dry Malt Extract - Amber
0.5
42
10
Extract
4% - Corn Sugar (Dextrose) - US
0.3
46
0
Late

Hops

Magnum
37
Leaf
Boil
45 min(s)
12
32.2
Progress
40
Leaf
Boil
30 min(s)
5.5
13.3
Citra
30
Leaf
Boil
15 min(s)
12
14.1

Yeast

Danstar Nottingham
76%

Other Stuff

Cold brewed coffeee
1
l
Boil
Caramel Flavour
25
ml
Secondary
Cold brewed coffeee
1
l
Bottle
Vanilla Bean paste
30
ml
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash at 60C for 10 mins then up to 65C for 1 hour then to 70C for 10 mins then 75C for 10
2.
Up tp 77C and sparge with 12 lts water
3.
1 lt of cold steeped coffee grounds added for last ten mins. of boil
4.
Chilled to 20C and active yaest starter added. SG1.070
5.
Very active fermentation after 36 hrs.
6.
Caramel flavouring added at secondary fermentation
7.
Racked after three days - SG1.020
8.
Cold crashed a week after brewing
9.
Bottled 3 days later. Vanilla paste, coffee, 50 gms Dext added 10 Herm tabs. SG1.020

Tasting Notes (1)

RadfordBrewer

Tasted on 10/27/2020 by RadfordBrewer

Recipe Facts

Caramel Coffee Imperial Stout
Imperial Stout
  • 22.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.082 OG
  • 1.020 FG
  • 59.6 IBU (tinseth) Bitterness
  • 0.73 BG:GU
  • 35.6° SRM Color
  • 84% Efficiency
  • 8.0% ABV Alcohol
  • 282 per 12oz Calories
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