Style: Imperial Stout
Malts: dark malt, roasted barley, crystal 120, chocolate, crystal 40, Victory, black patent
Hops: Chinook, Saaz, Tettnanger
Yeast: Irish Ale
Other: gypsum, lactose, cold-pressed coffee concentrate
Perfect lubrication for common social situations
Questions? Ask the Brewer: Dave
“Malted barley and light coffee subtleties are the first aromas that reach your senses. The second is the full bodied depth of this beer’s flavor. This brew will lubricate any social event.”—Greg
“Like an irish wench gone black, she refuses to go back, lingering haunting long after the last swallow.”—JK
“Do they sell this at Starbucks?? This would be the perfect start to every morning!!”—Matt & Jess
This recipe is a substantially modified version of the Layger Brewhaus Imperial March Stout recipe which was based on the “88 Draught Stout” recipe from a recipe book.
MALTS AND GRAINS:
6 lbs dark malt extract syrup
.5 lbs roasted barley (flavors: rich, roasty, sweet, grainy)
.5 lbs crystal 120 malt (flavors: toffee)
.5 lbs chocolate malt (flavors: chocolate)
.5 lbs crystal 40 malt (flavors: moderate caramel)
.25 lbs Victory malt (flavors: warm, toasty, nutty)
.25 lbs black patent malt (flavors: toasty, smokey)
52 ounces cold-pressed coffee concentrate, filtered (decaf): This must be made at least 12 hours before brewing. Add .75 lbs of coarsely ground, decaf coffee into a clean stock pot. Add 52 ounces cold water. Stir until all coffee grounds are soaking wet and no dry pockets remain. Soak for 12 hours (do not heat). Filter using coffee filter into a separate container. Discard the spent coffee grounds without sparging. Consider filtering the coffee concentrate a second time to remove coffee silt. This 52 ounces of coffee concentrate would normally be mixed 3:1 before being drunk, yielding 156 ounces of drinkable cold-pressed coffee. 156 ounces is ~25% of the total, 5 gallon (640 oz.) wort volume.
.5 oz. Chinook hops 12.5% alpha (boil 80 min) (flavors: acidic, bittering)
.5 oz. Saaz hops, 6.8% alpha (boil 5 min) (flavors: spicy, herbal)
.5 oz. Tettnanger, 4.2% alpha (boil 3 min) (flavors: general hoppiness)
1084 Irish Ale yeast
.75 cup corn sugar, for priming
stay at 2 teaspoons gypsum (flavors: hardens water)
increase to 8 oz. lactose (flavors: creaminess, mouth-watering)
1. Add gypsum to 2 gallons water, stir well. Let sit.
2. Crack the grains. In a separate pot, combine 1 gallon of water with the roasted barley, the crystal malts, the chocolate malt, the Victory malt, and the black patent malt and heat to 175 deg F. Steep at 175 deg F for one hour.
3. 30 minutes into the steeping, begin heating the 2 gallons of gypsum water.
4. After the grains have steeped for an hour, sparge the grains and add this fluid to the 2 gallons gypsum water.
5. Add the malt extract to the gypsum water.
6. Bring to a boil, add .5 oz Chinook hops.
7. Boil for 75 minutes.
8. We are unsure when to add the lactose. During the April ’08 brewing, Dave added the lactose directly to the room temperature coffee concentrate and it all settled to the bottom. Even vigorous stirring didn’t dissolve the lactose into the liquid. When the wort had cooled to 100 degF, Dave added the coffee/lactose mixture and stirred, but the lactose still didn’t seem to dissolve fully. 8 oz is a lot of lactose, so maybe it’s just a quantity issue, however, we recommend adding the lactose at the end of the boil to help it dissolve. If this doesn’t work, consider adding the lactose when adding the malt extracts next time. Still, make sure not to add the cold-pressed coffee concentrate to hot water or it will become bitter/acidic. Add the coffee as directed below.
9. Add .5 oz Saaz hops.
10. Boil 2 minutes, then add .5 oz Tettnanger hops.
11. Boil 3 minutes, then remove from heat.
12. Cool the kettle in an ice bath for 30 minutes, then add cold-pressed coffee concentrate.
13. When wort has cooled to 70 degrees F, add the yeast, stirring and aerating well.
14. Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
15. Ferment 21 days at 68 deg F, then bottle.