Small Batch Imperial Stout - Critique

[Guitarhead2000]

Hey all,

I am looking to experiment with a small batch Imperial Stout. After checking out a few recipes i think i have found one I like. I scaled it down down from 5 gallons to a 2.5 gallon batch. Looking to use a 3 gallon Spring water bottle to ferment.

What are your thoughts/suggestions on the recipe?

5 oz Caramel/Crystal Malt - 60L
7.5 oz Roasted Barley
2 lbs 8.0 oz Amber Dry Extract
3 lbs 4.8 oz Dark Liquid Extract
1.83 oz Cluster [7.00 %] - Boil 45.0 min
0.61 oz Williamette [4.80 %] - Boil 45.0 min
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
0.61 oz Williamette [4.80 %] - Boil 6.0 min
1.0 pkg Edme Ale Yeast (Edme #-) [23.66 ml]

Est Original Gravity: 1.093 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.3 %
Bitterness: 73.4 IBUs
Est Color: 35.9 SRM

Possibly adding cold brew coffee before bottling. Thoughts on how much?

All suggestions and opinions welcome.

Thanks!

 

[Staylow]

Grain bill is simple, which is fine. The late hops aren't really necessary, but shouldn't hurt.

As for the coffee, I would add at bottling time. Carefully mix a little in, then taste. Repeat until you have as much as you want.

 

[AZCoolerBrewer]

I've never used LME so I don't have personal experience with it, but have heard that it can be touch or go with respect to flavor and attenuation. Why not do dark DME?

 

[Guitarhead2000]

Thanks for the advice on coffee addition.

I have only used LME in the few beers I've made so far, that's really the only reason I had that in there. If all DME could lend to a better product then perhaps I'll make that change. Possibly knock a few dollars off cost too.