This Coffee Vanilla and Maple Imperial Stout recipe is perfect for those who love a rich, full-bodied beer with a sweet twist. The combination of smooth coffee, sweet vanilla, and subtle nut flavors, combined with the natural sweetness of maple syrup, makes for a deliciously drinkable imperial stout that will satisfy any beer lover’s taste buds.
Coffee Vanilla and Maple Imperial Stout
Equipment
- 1 Mash tun
- 1 Brew kettle
- 1 Fermenter (e.g. carboy, bucket)
- 1 Airlock and stopper
- 1 Hydrometer
- 1 Thermometer
- 1 Auto-siphon and tubing
- 1 Bottling bucket
- 1 Bottles or keg
- 1 Bottle or keg caps
- 1 Capper (if using bottles)
- 1 Sanitizer
- 1 Brewing spoon or paddle
- 1 Grain mill (optional)
- 1 Propane burner or electric stove
- 1 Large stirring spoon or paddle
- 1 Funnel
- 1 pH meter (optional)
- 1 Refractometer (optional)
Ingredients
For the Mash – Liquor 13.5 Litres (23¾ Pints) – Mash Time 1 hr – Temperature 67°c/153 °F
- 11 lb Pale Malt Quantity 5.5kg
- 2¾ lb Flaked Oats Quantity 1.75kg
- 1¾ lb Chocolate Malt Quantity 800g
- 1½ lb Dark Crystal Quantity 650g
- 1.5 oz Biscuit Malt Quantity 600g
- 7 oz Carafa Special III Quantity 200g
- 7 oz Roasted Barley Quantity 200g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- ¼ oz (Hops) Magnum 11.6% When to add – At start of boil (IBU 12.6)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 9 fl Maple syrup Other – When to add – At turn off
To Ferment – 20°C (68°F) – Conditioning 4 weeks at 12°C (54°F)
- 1 Wyeast 1056 American Ale
- 2 Vanilla beans Other – When to add – After fermentation
- 10 oz Chopped toasted almonds Other – When to add – After fermentation
- 3½ oz Coffee beans, lightly crushed Other – When to add – After fermentation
Instructions
- Mash the pale malt, flaked oats, chocolate malt, dark crystal, biscuit malt, carafa special III, and roasted barley in 13.5 liters (23¾ pints) of water at 67°C/153°F for 1 hour.
- Sparge with 27 liters (47½ pints) of water at 75°C/167°F.
- Bring the wort to a boil and add ¼ oz of Magnum hops at the start of the boil.
- Boil the wort for 1 hour, adding 1 tsp of Protofloc for the last 15 minutes of the boil.
- Add 9 fl of maple syrup at turn off.
- Cool the wort to 20°C (68°F) and transfer to a fermenter.
- Add the Wyeast 1056 American Ale yeast and ferment for 28 days at 20°C (68°F).
- After fermentation, add 2 vanilla beans, 10 oz of chopped toasted almonds, and 3 ½ oz of lightly crushed coffee beans to the fermenter.
- Condition the beer for 4 weeks at 12°C (54°F).
- Carbonate the beer to the desired level.
- Serve and enjoy!
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 5 Weeks | 9.8% | 12.6 IBU | 121 EBC |
Bold and Unique Flavor Profile
This Coffee Vanilla and Maple Imperial Stout recipe offers a unique combination of flavors that will tantalize your taste buds. The smooth and fruity aroma of Sumatran coffee is complemented by the sweet and nutty flavors of maple syrup and chopped toasted almonds. At the same time, the vanilla beans add a creamy sweetness that balances out the richness of the chocolate malt and roasted barley.
Great for Special Occasions
If you’re looking for a beer perfect for special occasions, look no further than this Coffee Vanilla and Maple Imperial Stout. With its high ABV of 9.8%, this beer is ideal for sipping and savoring over an evening with friends or family. The rich and complex flavor profile makes it an excellent choice for pairing with desserts or other rich, indulgent foods.
Perfect for Homebrewing Enthusiasts
For homebrewing enthusiasts, this recipe offers a fun and challenging brewing experience resulting in a delicious and satisfying beer. With various specialty malts and ingredients, this recipe allows you to experiment with new flavors and techniques while also honing your brewing skills. Plus, the result is a truly unique beer that is perfect for sharing with fellow beer lovers.
FAQ on Making this Coffee Vanilla and Maple Imperial Stout Recipe
What is the estimated ABV and bitterness rating for this recipe?
The estimated ABV for this Coffee Vanilla and Maple Imperial Stout recipe is 9.8%, and the bitterness rating is 12.6 IBU.
What is the expected color rating of this beer?
The expected color rating for this beer is 121 EBC.
How long does it take to prepare and ferment this beer?
The total prep time for this recipe is 2 hours and 15 minutes, and the beer should be fermented for 28 days.
What are the essential ingredients in this recipe?
The key ingredients in this recipe include pale malt, flaked oats, chocolate malt, dark crystal, biscuit malt, Carafa Special III, roasted barley, Magnum hops, Protofloc, maple syrup, Wyeast 1056 American Ale, vanilla beans, chopped toasted almonds, and coffee beans.
When should the vanilla beans, chopped toasted almonds, and coffee beans be added?
After fermentation, the vanilla beans, chopped toasted almonds, and coffee beans should be added.
How many pints does this recipe yield?
This recipe yields 40 pints or 23 liters of beer.
What temperature should the beer be fermented at?
The beer should be fermented at 20°C (68°F).
What type of hops should be used, and when should they be added?
Magnum hops should be used at the start of the boil.
What type of malt should be used, and in what quantities?
Pale malt, flaked oats, chocolate malt, dark crystal, biscuit malt, Carafa Special III, and roasted barley should be used in specific quantities as detailed in the recipe.
What is the purpose of using maple syrup in this recipe?
The maple syrup adds a sweet and nutty flavor to the beer.
