Imperial Bourbon Barrel Oatmeal Stout

All Grain Recipe

Submitted By: rbstenger (Shared)
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Brewer: Rich
Batch Size: 6.00 galStyle: Imperial Stout (13F)
Boil Size: 10.33 galStyle Guide: BJCP 2008
Color: 48.9 SRMEquipment: Rich 20 galon - Stainless
Bitterness: 65.8 IBUsBoil Time: 60 min
Est OG: 1.108 (25.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.035 SG (8.7° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13.38 gal Fort Collins Water 1
30 lbs 15.79 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 0.53 oz Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs 0.53 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1 lbs 0.53 oz Chocolate Malt (350.0 SRM) Grain 5
1 lbs 0.53 oz Oats, Flaked (1.0 SRM) Grain 6
1 lbs 0.53 oz Roasted Barley (300.0 SRM) Grain 7
12.00 oz Acid Malt (3.0 SRM) Grain 8
3.12 oz Summit [17.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2.00 oz Cascade [5.5%] - Boil 0 min Hops 11
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 12
2.00 oz Oak Chips (Secondary 7 days) Misc 13

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