Stout city

Batch Size: 3.70 gal	Style: Imperial Stout (13F)
Boil Size: 5.37 gal	Style Guide: BJCP 2008
Color: 48.9 SRM	Equipment: Simons
Bitterness: 68.2 IBUs	Boil Time: 90 min
Est OG: 1.104 (24.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.028 SG (7.0° P)	Fermentation: Ale, Two Stage
ABV: 10.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.83 gal	Dublin, Ireland	Water	1
12 lbs 15.54 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	2
9.43 oz	Barley, Flaked (1.7 SRM)	Grain	3
9.43 oz	Special B Malt (180.0 SRM)	Grain	4
9.43 oz	Wheat Malt, Ger (2.0 SRM)	Grain	5
8.09 oz	Carafa III (525.0 SRM)	Grain	6
6.74 oz	Aromatic Malt (26.0 SRM)	Grain	7
5.39 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	8
5.39 oz	Roasted Barley (300.0 SRM)	Grain	9
2.70 oz	Black (Patent) Malt (500.0 SRM)	Grain	10
2.70 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	11
2.70 oz	Chocolate Malt (450.0 SRM)	Grain	12
0.95 oz	Magnum [12.0%] - Boil 90 min	Hops	13
0.60 oz	Styrian Goldings [5.4%] - Boil 90 min	Hops	14
0.53 oz	Perle [8.0%] - Boil 90 min	Hops	15
0.18 oz	Centennial [10.0%] - Boil 15 min	Hops	16
0.49 oz	Willamette [5.5%] - Steep 15 min	Hops	17
0.25 oz	Styrian Goldings [5.4%] - Steep 15 min	Hops	18
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	19

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