Imperial Coffee Stout

The plan for the night is to brew a strong imperial stout and to add coffee through cold extraction later down stream. Total grist has twenty two pounds of malt. Nine different malts and four different hop variety's. Fermented with second generation American ale yeast. This brew is over 10% abv, with a quarter pound of coffee added to secondary. After three days on the coffee beans I bottled. Smooth cofffee flavors with dark chocolate notes. Can't wait for this to be carbonated and fully enjoyed.

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