The CCR Stout

Brewer: KG, etc
Batch Size: 5.00 gal	Style: Foreign Extra Stout (13D)
Boil Size: 6.48 gal	Style Guide: BJCP 2008
Color: 37.0 SRM	Equipment: My new setup (52 liter mash tun/10 gallon pot)
Bitterness: 40.7 IBUs	Boil Time: 90 min
Est OG: 1.081 (19.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Single Stage
ABV: 8.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Deer Park (R), Bottled Water	Water	1
10.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
14 lbs	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	3
12.00 oz	Pale Chocolate (Thomas Fawcett) (197.0 SRM)	Grain	4
10.00 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	5
10.00 oz	Caramel Malt - 80L (Cargill) (80.0 SRM)	Grain	6
8.00 oz	Roasted Barley (300.0 SRM)	Grain	7
6.00 oz	Midnight Wheat Malt (550.0 SRM)	Grain	8
2.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	9
0.50 oz	Centennial [10.0%] - Boil 60 min	Hops	10
0.25 tsp	Irish Moss (Boil 10 min)	Misc	11
4.00 oz	Malto-Dextrine (Boil 5 min)	Misc	12
1.0 pkgs	Denny's Favorite 50 (Wyeast #Wyeast1450)	Yeast	13
4.00 oz	Cocoa Nibs (Secondary 14 days)	Misc	14
4.00 oz	Coffee (Secondary 14 days)	Misc	15
49.00 oz	Raspberry Puree - Oregon (Secondary 14 days)	Misc	16

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