Chocolate Chili Imperial Stout

Brewer: Six Arch Brewing
Batch Size: 11.00 gal	Style: Imperial Stout (13F)
Boil Size: 13.23 gal	Style Guide: BJCP 2008
Color: 71.7 SRM	Equipment: Six Arch Brewing
Bitterness: 96.6 IBUs	Boil Time: 90 min
Est OG: 1.134 (31.0° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.030 SG (7.6° P)	Fermentation: Ale, Two Stage
ABV: 14.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18.50 gal	RO Water	Water	1
6.80 g	Calcium Chloride (Mash 90 min)	Misc	2
28 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	3
4 lbs 8.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	4
3 lbs	Chocolate Malt (350.0 SRM)	Grain	5
1 lbs 8.00 oz	Caraaroma (Weyermann) (178.0 SRM)	Grain	6
1 lbs 8.00 oz	Carabohemian (Weyermann) (70.0 SRM)	Grain	7
1 lbs	Carafa Special III (Weyermann) (470.0 SRM)	Grain	8
10.00 oz	Glacier [5.6%] - First Wort	Hops	9
3.00 oz	Glacier [5.6%] - Boil 30 min	Hops	10
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	11
3.00 oz	Glacier [5.6%] - Boil 5 min	Hops	12
4.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	13
10 lbs	Maris Otter LME (5.1 SRM)	Extract	14
8.00 oz	Dark Muscovado Sugar [Boil for 5 min] (40.0 SRM)	Sugar	15
4.00 tbsp	Espresso Beans (Coarse Ground) (Secondary 14 days)	Misc	16
6.00 oz	Cacoa Nibs (Secondary 14 days)	Misc	17
2.00	Ancho Chili Pepper (Whole) (Secondary 14 days)	Misc	18
2.00	Vanilla Bean (Secondary 14 days)	Misc	19

4.00 L starter on stir plate

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