Imperial Coffee Stout 1/9/16

Brewer: frank and james
Batch Size: 5.25 gal	Style: Imperial Stout (13F)
Boil Size: 7.63 gal	Style Guide: BJCP 2008
Color: 41.5 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 60.9 IBUs	Boil Time: 60 min
Est OG: 1.108 (25.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.030 SG (7.7° P)	Fermentation: Ale, Two Stage
ABV: 10.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Ale (Crisp) (4.0 SRM)	Grain	1
1 lbs	Carafa I (337.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	3
1 lbs	Roasted Barley (300.0 SRM)	Grain	4
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	5
5 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	6
2.00 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	7
1.00 oz	Centennial [10.0%] - Boil 30 min	Hops	8
1.00 oz	Willamette [5.5%] - Boil 15 min	Hops	9
1.00 oz	Willamette [5.5%] - Boil 5 min	Hops	10
2.0 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	11

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