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Oatmeal Coffee Imperial Stout
By Cliff

This is a fairly big, yet smoo
15 lbs Briess Pale Ale Malt (2-Row) 2 lbs Flaked oats 1.5 lbs Roasted Barley 1 lbs Crystal 90 .75 lbs Chocolate Malt .5 lbs Black Patent 2 oz Libety (60 min) 2 oz Cascade (60 min) 1 oz Liberty (0 min) 1 oz Cascade (0 min) 20 oz Cold Steeped Coffee (add to bottling bucket) Pitch on yeastcake of US-05 (56) or other neutral ale yeast.
Mash @ 154 for 1 hour at 1.25 qts/lb. I batch sparge, so collect enough for 9.5 gallons. Boil down to 6 gallons, took me about 4 hours with a turkey frier. Pitch on a yeast cake of US-05 (56) or any other neutral ale yeast. Ferment @ 68F. Primary for 3 weeks, secondary for 1 month. On bottling day, add .75 oz. (by weight) of priming sugar/finished gallon of beer. Also add a package of dry Nottingham ale yeast. For the coffee, I added 20 oz (I steeped 5 oz. of coarse ground coffee in 1 qt of water in the frig for 48 hours, then strained through a coffee filter) of cold brewed coffee into the bottling bucket. Let carb for 2 or 3 weeks and enjoy!

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