Brew Day!!! Imperial Coffee Stout!

Today, is brew day in clarksville, tennessee! I've decided to brew up an imperial coffee stout using a recipe from Dave Miller's "homebrewing guide," slightly tweaked.

- 10 lbs pale ale malt
- 1 lb crystal 120
- 8 oz chocolate malt
- 4 oz roasted barley
- 1 lb dark brown sugar
- 12 AAU Northern brewer whole hops
- White Labs Super High Gravity Yeast
- x amount of coffee. Not sure how much or when to add it.

Target Original Gravity 1.080-1.085
Target Terminal Gravity 1.016

How does this look to everyone? Any ideas about when to add or how much coffee would be greatly appreciated!

All ingredients were purchased at Rebel Brewer in Nashville, TN. The guys there have been awesome so if you're in the area give these guys a shout.

Looks good, and if you want to do dry yeast without having to rock a starter, I did a RIS using US-05 that made it up to 13.75%abv from a yeast cake.

Seems like most add the coffee to taste after primary fermentation is done.

Good luck!

If I were doing a coffee stout I'd do a rough crush on whole bean and steep at flame out.