Hi guys, I’ll try my first attempt of an Imperial Stout and I also add some Brazilian coffee at the secondary. What I would like to have in the end is an Espresso Imperial Stout where the coffee would be really present both at taste and aroma.
Please let me know what you think and if you have any suggestion…
Batch Size = 5.3 gal
Predicted OG = 1.093
FG = 1.025
ABV = 9.1%
SRM = 65
Pale malt (weyermann) 13.7 lbs
Caramunich I (weyermann) 1,65 lbs
Roasted barley 1,65 lbs
Carafa Special I (weyermann) 1.00 lbs
Melanoidin (weyermann) 1 lbs
Mash grains at 156 for 40 min.
Mash out at 168 for 10 min.
1 oz. Columbus @ 90min
1 oz. Cascade @ 30 min
0.5 oz Cascade @ 10 min
Fermentation and Coffee
0.5 lbs of Cold brewed coffee (a Brazilian Espresso Blend) at secondary for 1-2 weeks
My questions are:
Will cascade taste ok in an Imperial Stout? As you can see I don’t want to have a really high IBU at the end because I would like the bitterness to come from the coffee instead of the hops. Should I add more coffee to obtain that result or 0.5 lbs will do the job?
Is the grain bill ok for an Imperial Stout? Again I want the coffee to be the star of the beer , based on that, is 1,65 lbs of toasted barley too much?
Any other comment will be appreciated! Thanks!!