Terrapin Beer Company’s Wake-n-Bake Coffee Oatmeal Imperial Stout clone

Terrapin Beer Company’s Wake-n-Bake Coffee Oatmeal Imperial Stout clone

(5 gallons/19 L, all-grain)
OG = 1.086   FG = 1.020
IBU = 50   SRM = 49   ABV = 9.4%

Ingredients

12.25 lbs. (5.6 kg) UK 2-row pale malt
1.75 lbs. (0.79 kg) flaked oats
1.75 lbs. (0.79 kg) flaked barley
12 oz. (0.34 kg) Simpsons chocolate malt
12 oz. (0.34 kg) Thomas Fawcett dark crystal malt (85 °L)
9 oz. (0.26 kg) Simpsons roasted barley
9 oz. (0.26 kg) Simpsons black malt
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 Whirfloc® tablet (15 min.)
9.6 AAU Nugget pellet hops (60 min.) (0.75 oz./21 g at 12.8% alpha acids)
7.7 AAU Nugget pellet hops (30 min.)  (0.6 oz./17 g at 12.8% alpha acids)
2.5 oz. (71 kg) Jittery Joe’s “Terrapin Wake-n-Bake” Coffee (coarsely ground)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) yeast
½ cup (100 g) dextrose (if priming)

Step by Step

Mill the grains (flaked oats and flaked barley don’t need to be milled) and mix with 6 gallons (23 L) of 165 °F (74 °C) strike water to reach a mash temperature of 150 °F (66 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 3.5 gallons (13.25 L) of 169 °F (76 °C) water until 7 gallons (26.5 L) of 1.065 gravity wort is collected in your boil kettle. Boil for 75 minutes adding hops and other additions at times indicated. After the boil, turn off the heat and whirlpool the kettle by gently stirring with a mash paddle for two minutes and then let rest for an additional eight minutes to achieve a 10-minute flame out steep. Chill the wort to 66 °F (19 °C) and transfer to your fermenter. Aerate the wort with pure oxygen for 90 seconds and pitch yeast. Recommended pitch rate is 294 billion yeast cells, which can be obtained by using either 1 packet after making a 1.5-L stir plate starter, 1 packet after making a 4.4-L non-stir plate starter, or 3 vials/packets of yeast without a starter. Allow fermentation to free rise up to 68 °F (20 °C) and hold until the beer reaches 60% apparent attenuation (1.033 specific gravity) then ramp fermentation temperature up to 72 °F (22 °C) and hold at this temperature for an additional 14 days. Slowly crash cool the fermenter down at the rate of 5 °F (3 °C) per day for about 8 days or until you reach 32 °F (0 °C). Hold at this temperature for an additional 5–7 days. Then rack the beer onto the coarsely ground coffee. After 48 hours on coffee, transfer the beer into a keg or bottling bucket. Carbonate to 2.2 volumes of CO2.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to3.5 lbs. (1.6 kg) and add 6 lbs. (2.7 kg) golden light liquid malt extract. You will need either a small mash tun or 2 large brew-in-a-bag or paint strainer bags to make this partial mash work. Place the crushed 2-row pale malt, flaked oats, and flaked barley in the first bag. Add the grain bag to 3 gallons (7.5 L) of 160 °F (71 °C) water to reach a mash temperature of 150 °F (66 °C). Hold at this temperature for 45 minutes, then add the crystal, chocolate, barley, and black malt in the second bag. Hold 15 minutes. Remove both grain bags, and wash with 2 gallons (7.6 L) hot water, then top your kettle up to 7 gallons (26.5 L). Once you reach a boil, add your malt extract and hops. Boil for 75 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
If opting for North American 2-row malt in the all-grain recipe, which generally has more beta amylase than most British 2-row malt, increase your mash temperature to 154 °F (68 °C) to properly limit yeast attenuation.