Breakfast Stout

Brewer: Jonny & Winston
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 6.32 gal	Style Guide: BJCP 2008
Color: 51.4 SRM	Equipment: Junebug Brewing
Bitterness: 76.1 IBUs	Boil Time: 60 min
Est OG: 1.088 (21.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.9° P)	Fermentation: Ale, Two Stage
ABV: 8.0%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
13 lbs 5.00 oz	Pale Malt, 2 row (Gambrinus) (2.0 SRM)	Grain	1
1 lbs 6.00 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs	Chocolate (Briess) (350.0 SRM)	Grain	3
14.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	4
9.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
7.00 oz	Caramel Malt - 120L (Briess) (120.0 SRM)	Grain	6
2.00 oz	Nugget [14.4%] - Boil 60 min	Hops	7
0.50 oz	Tettnang [6.4%] - Boil 30 min	Hops	8
1.00 tsp	Irish Moss (Boil 10 min)	Misc	9
2.50 oz	Baking Chocolate (Boil 5 min)	Misc	10
2.00 oz	Sumatran Coffee Grounds (Boil 5 min)	Misc	11
1.50 oz	Cacao Nibs (Boil 5 min)	Misc	12
0.50 oz	Tettnang [6.4%] - Boil 2 min	Hops	13
1.0 pkgs	West Coast Ale I (Omega Yeast Labs #OYL-004)	Yeast	14
2.00 oz	Ethiopian Coffee Grounds (Bottling 4 weeks)	Misc	15

Transferred to secondary 12/12, SG 1.018 Kegged 1/16, added 2c cold-brewed Ethiopian coffee, SG 1.014

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