Imperial Chocolate Coffee Stout

Batch Size: 6.00 gal	Style: Imperial Stout (13F)
Boil Size: 7.00 gal	Style Guide: BJCP 2008
Color: 44.0 SRM	Equipment: My Equipment 2
Bitterness: 72.0 IBUs	Boil Time: 90 min
Est OG: 1.098 (23.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.2° P)	Fermentation: Ale, Two Stage
ABV: 11.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.00 oz	Milk Sugar (Lactose) (0.0 SRM)	Adjunct	1
15 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Chocolate Malt (450.0 SRM)	Grain	4
1 lbs	Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)	Grain	5
8.00 oz	Roasted Barley (Simpsons) (550.0 SRM)	Grain	6
2 lbs	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	7
1.00 oz	Magnum [12.3%] - Boil 90 min	Hops	8
1.00 oz	Northern Brewer [9.6%] - Boil 60 min	Hops	9
1.00 oz	Goldings, East Kent [7.2%] - Boil 30 min	Hops	10
1.00	Whirlfloc Tablet (Boil 10 min)	Misc	11
1.00 oz	Goldings, East Kent [7.2%] - Boil 10 min	Hops	12
1.0 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	13
8.00 oz	Cold Brewed Coffee (Secondary 2 weeks)	Misc	14
4.00 oz	Cacao Nibs (Secondary 2 weeks)	Misc	15

1500ml Stirplate starter then steped up with another 1500ml Sparged wit 2 quarts of extra water. 30 min. into 90 min boil added extra runoff.

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