British beer for breakfast stout

Brewer: Alex Kalaf
Batch Size: 6.00 gal	Style: Imperial Stout (20C)
Boil Size: 7.74 gal	Style Guide: BJCP 2015
Color: 39.0 SRM	Equipment: Alex Kalaf
Bitterness: 62.9 IBUs	Boil Time: 60 min
Est OG: 1.089 (21.4° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.024 SG (6.1° P)	Fermentation: Ale, Two Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
3.40 g	Calcium Chloride (Mash 60 min)	Misc	2
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	3
7 lbs 8.00 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	4
7 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	5
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	6
1 lbs	Roasted Barley (300.0 SRM)	Grain	7
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	8
8.00 oz	Special B Malt (180.0 SRM)	Grain	9
1.50 oz	Magnum [14.0%] - Boil 60 min	Hops	10
1.00 oz	Styrian Goldings [5.4%] - Boil 15 min	Hops	11
1.20	Whirlfloc Tablet (Boil 15 min)	Misc	12
2.00 oz	Cocoa Nibs (Boil 15 min)	Misc	13
2.00 oz	Coffee (Boil 0 min)	Misc	14
1.0 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	15
1.20 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
2.00 oz	Cold Brew Coffee - in Keg (Bottling 0 days)	Misc	17

Added 3 cups of cold brew coffee at a 1:16 ratio steeped overnight

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