Test KBS Clone

Batch Size: 1.00 gal	Style: Imperial Stout (13F)
Boil Size: 2.36 gal	Style Guide: BJCP 2008
Color: 46.4 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 55.3 IBUs	Boil Time: 60 min
Est OG: 1.088 (21.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)	Fermentation: Ale, Two Stage
ABV: 8.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs 7.64 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
4.49 oz	Oats, Flaked (1.0 SRM)	Grain	2
3.54 oz	Chocolate Malt (450.0 SRM)	Grain	3
3.54 oz	Roasted Barley (300.0 SRM)	Grain	4
2.36 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
2.36 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
0.28 oz	Nugget [13.0%] - Boil 60 min	Hops	7
0.34 oz	Willamette [5.5%] - Boil 25 min	Hops	8
0.50 oz	Belgian bittersweet Chocolate (Boil 15 min)	Misc	9
0.30 oz	Unsweetened Cocoa Nibs (Boil 15 min)	Misc	10
0.48 oz	Willamette [5.5%] - Boil 10 min	Hops	11
0.40 oz	Kona Coffee (Boil 0 min)	Misc	12
0.40 oz	Sumatran Coffee (Boil 0 min)	Misc	13
0.2 pkgs	California Ale (White Labs #WLP001)	Yeast	14

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