Does anyone have a receipe for Pizza Port's Imperial Porter called Coffee Monster?

I had it while in Oceanside, California. Wow, what a great tasting porter.

I tried this when Jeff brought some to Hopunion Hop + Beer School last year and talked about it. Amazing beer.

I recall him saying there were 2 kinds of coffee coarse grind, one was Peruvian. 2.5 pounds per barrel of coffee and cocoa nibs (I think the ratio was 50/50). Cold extraction for 3-5 days after primary fermentation.

It's on my list of things to try, but who knows when I'll get around to it

Which Jeff are you referring to?

Bagby

if you want that intense coffee flavor I'd go with .5-1lb cracked or whole beans in secondary. I did 1lb kona for about 2.5 days in a milk stout, I'd either extend that time or crack the beans finer for better impact in a higher gravity porter like coffee monster is.

I'm sure if you shot an email to PP carlsbad they'd point you in a good direction.

I emailed Pizza Port several times but have not received a single response.

Like Bokonon mentioned it is a blend of Peruvian and Indian coffee grounds and nibs cold extracted for up to 3 days. After 3 days rack off the grounds and let sit for another day for any remaining grounds to drop out of solution.

The only other thing I can add to this is Jeff likes to dry out his beers by using a yeast that attenuates well and he doesn't mash above 152 F. Sorry I can't help much on the grain or hop bill.

Has anyone worked-up a clone yet?