Double J Imperial Coffee Stout

My first attempt at an Imperial Stout. I wanted a hint of coffee flavor, so I added some coffee to the mash.

Brewer:	Jim Johnson		Email:	Hop_Head@webtv.net
Beer:	Double J Imperial Coffee Stout		Style:	Imperial Stout
Type:	Partial mash		Size:	5.5 gallons
Color:	182 HCU		Bitterness:	68 IBU
OG:	1.091		FG:	1.029
Alcohol:	8.0% v/v (6.3% w/w)
Water:	Bottled Spring water
Grain:	3 lb. 4 oz. American 2-row 8 oz. Dextrine malt (Cara-Pils) 12 oz. American chocolate 12 oz. Roasted barley 1 lb. British crystal 95-115L 4 oz. Flaked wheat
Mash:	43% efficiency
	Steep grains at 152°f for 45 minutes in 3 gallons water. Sparge with 1 1/2 gallon 170°f water. Add 1/2 cup "maxwell house™" coffee to grains.
Boil:	90 minutes	SG 1.071	7 gallons
	6 lb. Light dry malt extract 3 lb. Dark dry malt extract
	Start boil and add DME for 60 minutes, 1/2 tsp. Irish moss for 60 min., and 1/2 tsp. for 15 min.
Hops:	2 oz. Chinook (12% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Wyeast 1084 (Irish ale) from a "Brown Ale" brewed one week earlier.
Log:	2 weeks in primary, 4 weeks in secondary
Carbonation:	Batch primed with 1 cup DME and bottled.
Tasting:	Brewed on 11-5-2000. Started fermenting within a couple of hours.

Recipe posted 08/16/00.