Imperial Coffee Stout(s)

Brewing an Imperial Coffee Stout. A Russian Imperial Stout that I'll be adding coffee to in 2nd fermentation. I brewed a coffee stout in November 09' last year. The beer turned out very well and I'm going to be making minor malt bill adjustments. I brewed a batch yesterday and one today. Same recipe but I'll be changing the type of coffee in each batch. I'm working to dial in the coffee flavor and I will be brewing many more batches playing around with different coffee from around the world. Tanzania peaberry, Ethiopian Harrar, and S. American variety's as well. Focusing on geographic origin of the coffee and generally medium roast.

Both batches were brewed onto 2nd generation yeast cakes. One from Rye pale ale, and anther pale ale that was pretty much just a prop to have enough yeast for this high gravity coffee stout I'm brewing.

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.

Imperial Coffee Stout

A collaborative brew day between myself and a fellow brewer. Decided on an Imperial Coffee stout as a polar star for style. Brewed with a variety of grains that were debated and discussed for hours over their attributes and shortcomings. Finally decided on eight variety's of malts. Some wheat, oats, and rye. Of course some roasted and chocolate malts. Of course some signature malts that each of us seem to use in many of our beers regardless of the style. Brewed to twenty plato. Should ferment down to four plato making a nine percent abv beer. Didn't add any coffee so far in the process. The plan is to cold brew the coffee as to not bring any of the oils out of the grinds and to not extract any astringency. Fermenting very controlled right now at sixty seven degrees.