Wake and Bake 2

All Grain Recipe

Submitted By: joeharamy (Shared)
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Brewer: Joe Haramy
Batch Size: 6.02 galStyle: Imperial Stout (13F)
Boil Size: 8.73 galStyle Guide: BJCP 2008
Color: 44.1 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 53.7 IBUsBoil Time: 60 min
Est OG: 1.082 (19.8° P)Mash Profile: BIAB, Full Body
Est FG: 1.023 SG (5.7° P)Fermentation: Ale, Single Stage
ABV: 7.9%Taste Rating: 35.0

Ingredients
Amount Name Type #
6.08 gal Denver, Colorado Water 1
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 11.20 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 3.20 oz Barley, Flaked (1.7 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5
1 lbs Chocolate Malt (350.0 SRM) Grain 6
10.37 oz Black (Patent) Malt (500.0 SRM) Grain 7
10.37 oz Roasted Barley (300.0 SRM) Grain 8
1.00 oz Chinook [13.0%] - Boil 60 min Hops 9
1.00 oz Nugget [13.0%] - Boil 30 min Hops 10
1.22 Whirlfloc Tablet (Boil 15 min) Misc 11
2 pkgs American Ale II (Wyeast Labs #1272) Yeast 12
1.22 tsp Yeast Nutrient (Primary 3 days) Misc 13

Notes

mashed in @ 165F pre boil gravity 1.055 after ferment add five oz corse ground hazzel nut coffee to secondary for 2 days 152 60min ferm 66 to 68