Bourbon Stout

Brewer: Matt
Batch Size: 5.00 gal	Style: Imperial stout ( 9C)
Boil Size: 6.74 gal	Style Guide: FADØL 2007
Color: 33.4 SRM	Equipment: Matt's Equipment
Bitterness: 58.6 IBUs	Boil Time: 60 min
Est OG: 1.097 (23.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.021 SG (5.3° P)	Fermentation: Ale, Two Stage
ABV: 10.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	1
1 lbs	Acid Malt (3.0 SRM)	Grain	2
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3
8.00 oz	Barley, Raw (2.0 SRM)	Grain	4
8.00 oz	Black Barley (Stout) (500.0 SRM)	Grain	5
8.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	7
1.50 oz	Nugget [13.0%] - Boil 60 min	Hops	8
1.00 oz	Willamette [5.5%] - Boil 30 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
6.00 oz	Coffee (Boil 10 min)	Misc	11
0.50 oz	Willamette [5.5%] - Boil 1 min	Hops	12
4.00 oz	Bakers Bittersweet Chocolate (Boil 1 min)	Misc	13
2.00 oz	Unsweetened chocolate (Boil 0 min)	Misc	14
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	15

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