Here you go - it's from BYO. I used 20 oz in the secondary and I thought it turned out fantastic. Also, I used White Labs WLP002 English Ale yeast, which doesn't attenuate as much. This left a nice chewy mouthfeel.
Also Also, I left out the finishing hops and only added the bittering hops. I figured there wasn't any need for them because I was adding extra coffee.
Also Also Also, I didn't have any 60 degree crystal, so I used 40.
If you want to read the entire article about brewing with coffee, it's here: http://byo.com/feature/1020.html
Coffee Imperial Stout
(5 gal/19L, all-grain)
OG: 1.067 FG: 1.016
IBU: 70 SRM: 35
by Doug McNair, Redhook Breweries
8.0 lbs. (3.9 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal (60ö80¡ L)
1.5 lbs. (0.7 kg) wheat malt
1.25 lbs. (0.6 kg) chocolate malt
0.5 lb. (0.2 kg) roasted barley
0.5 lb. (0.2 kg) black patent malt
18.75 AAU Northern Brewer hops (bittering)
(2.5 oz./71 g of 7.5% alpha acids)
1.5 oz. (42 g) finishing hops
(Northern Brewer or Cascade)
15 oz. (445 mL) of espresso
Ale yeast (your choice)
Step by Step
Mash in all grains at 149¡ F (65¡ C). Hold until converted, about 1 hour. Mash off at 170¼ F (77¡ C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes. Cool to 70¼ F (21¡ C) and ferment with ale yeast. Original gravity goal is 17.5¡ Plato (1.069 SG). Terminal gravity will be pretty high, approximately 1.016. Add espresso at end of primary fermentation, bottle and enjoy!