Rye Imperial Coffee Stout


(For 4.5 gallons)


Our in-house recipes are built around hearty starting gravities and quality ingredients.   These recipes are explained for beginning brewers, but include well developed ingredient combinations.  We include adjunct specialty grains so you’ll need to use a grain steeping bag, or strain out grain(s) before proceeding on to a full boil.  In addition to cooling the boiled wort as quickly as possible, you’ll need to strain out loose hops before you can begin primary fermentation.  Make sure you have the equipment or help to do this safely and easily.


Rye Imperial Coffee Stout:


A high gravity stout with coffee


11 lbs Light Extract

8 oz. Chocolate Malt

12 oz. Roasted Barley Malt

8 oz. Crystal 80L Malt

8 oz Black Patent Malt

4 oz. Brown Malt

4 oz. Rye Malt

6 oz. Flaked Rye

1 oz. Freshly ground coffee (You Provide this)

2 oz Magnum and 2 oz. Yakima Kent Goldings hops total:

2 oz @ 60 mins

2 oz @ 5 mins

2 tsp Gypsum 1 tsp Irish Moss, added at beginning of boil


1st choice Wyeast 1728; 2nd choice Wyeast 1028 London Ale

* Yeast starter recommended

3/4 cup dextrose for bottle priming


Starting Gravity: 1.070-1.073




1-2 days before brew day: Yeast starter recommended

Pitch Wyeast into a starter.  A wine bottle or 22 oz beer bottle fitted with an airlock and #2 stopper works perfect.  Use 1/4 cup malt extract in 8 oz of water for a starter wort.  Boil 5 minutes, cool and pitch yeast. We recommend a 4.5-gallon batch target or blow-off tubing set-up, as this beer is prone to be very active!


Brew day:              

Put your volume of water on to boil.  Usually 2-2.5 gallons, unless you have a wort cooling device.  When water temperature reaches 150, add the adjunct malt grains and freshly ground coffee in grain steeping bag.   Hold temperature at 150-160 for 30 minutes.  Stir the grains occasionally.  After 30 minutes resume heat.  When temperature reaches 170 remove or strain the grain out.  Now add between ¼ and ½  of the extract.   You can let some hot water mix with the extract to help loosen it up and pour smoothly.  Proceed on to full boil, and stir to prevent the extract from scorching on the bottom of  the pot. 




At full boil 60 minute countdown:

                At full boil, add the 2 oz of bittering hops and Gypsum/ Irish Moss and begin an hour                                            countdown. As always, stir occasionally.


At 20 minutes:

Add the remainder of your malt extract.  Stir well to keep from scorching the extract on the bottom of the pot.  Mixing the extract with hot water in a separate pot until it is fully dissolved will make this addition easier.   


At 5 minutes:       

Add the 2 oz of  hops. 


End of boil:

                  Shut off heat and begin to cool your wort as soon as possible.  When wort is about 75

                degrees, or when wort is cool enough to mix with water to reach about 75 degrees,                               pour and strain the wort into your primary fermenter.  When pouring the wort into the

                primary, aerate as much as possible.  You can accomplish this by dipping a sanitized                    container, such as a measuring cup into the wort and pouring back into the wort. 

                Create as much foam and bubbles as you can for about ten minutes.  Double check

                your temperature to be sure it is not above 80 degrees and take a hydrometer reading. 

                Now pitch the contents of the yeast starter into the primary fermenter, cover, set-up the

                sanitized airlock and stopper assembly, and place the primary where it will remain                               around 68 degrees during fermentation.



Next 4 days:

Your fermentation should begin after about 12 hours.  From then on fermentation will peak then subside.  After high krausen, you may opt to rack to glass secondary carboy.


Next 3 days:

After 5 and 6 days take hydrometer readings.  If no perceptible change in gravity occurs, you are ready to bottle.  If the gravity keeps reducing, wait.  If you are unsure wait one more day.                 

Bottling day:

Be especially careful about sanitizing and racking at this stage!  Thoroughly clean and sanitize bottles and caps.  Preheat 3/4cup corn sugar (dextrose) in a saucepan with 3-4 cup of water and bring to a quick boil. Carefully rack beer to a bottling bucket and swirl in corn sugar mixture.  Be careful not to slosh around the beer, you don’t want to oxidize.  Bottle and cap.  Store at room temperate to ensure good bottle fermentation.


10 days after bottling:

Sample a beer.  Be patient, you can try a bottle after about a week, but most beers, especially hoppy medium and high gravity beers, benefit from some aging.  Enjoy!                      


Tips and fine-tuning:


-We recommend a 4.5-gallon batch target or blow-off tubing set-up, as this beer is prone to be very active!

-Try to boil and cool the largest possible volume you can manage.

-Varying the fermentation temperature will result in different flavors.  Fermenting warm (up to 72 degrees)

  will produce fruity, estery qualities.  An LCD stick-on thermometer will allow you to monitor fermentation


-Always be sure to sanitize every piece of brewing equipment, after you are finished with the boil.  A 5 gallon

 utility bucket half filled with an iodine based “no rinse” sanitizer is convenient for this. 

-Secondary fermentation in glass is recommended.

-Take notes and keep records of your batches. 

-Questions? Call us: North Corner Brewing Supply (360) 714-1186









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