Imperial Stout

[redwards81]

Looking into doing an Espresso imperial stout just not sure when to add the espresso. Here are my ingrediants
10lbs of dme, 1.25lbs of black roasted barley 12oz of Special B, 12 oz of carmel 120L, 1.5 oz of magnum, 2oz of willamette and Nottingham yeast any help would be great

 

[redwards81]

Looking into doing an Espresso imperial stout just not sure when to add the espresso. Here are my ingrediants
10lbs of dme, 1.25lbs of black roasted barley 12oz of Special B, 12 oz of carmel 120L, 1.5 oz of magnum, 2oz of willamette and Nottingham yeast any help would be great

Please note this is a 60 min hop at 60 min add the magnum
30 add the willamette
20 min add 4lbs of the DME

 

[C-Rider]

Add expresso at bottling/kegging time to taste. Use cold brewed coffee.

 

[meltroha]

Yes, do that

 

[redwards81]

Excellent

 

[hophop]

I just did a coffee oatmeal stout. Cold pressed is the way to go. I think I added about 20 liquid ounces of coffee at bottling.

 

[mikder82]

Looks fine. I used notty in my Barleywine still in the fermenter. Started at 1.122 and now 2 weeks later is at 1.022. It was at 1.026 after one week. Keep it as close to 60 as possible. I made an imperial stout back in January that wasn't close to palatable after 3 months bottled. It had a weird hot alcohol and banana flavor. i considered dumping it. Cracked one open 2 weeks ago. It was delicious.