Black Rifle Vanilla Bourbon Coffee Stout

Brewer: Chad Rollins / Tim Hayden
Batch Size: 5.25 gal	Style: American Stout (13E)
Boil Size: 6.42 gal	Style Guide: BJCP 2008
Color: 55.7 SRM	Equipment: ROBOBREW
Bitterness: 51.6 IBUs	Boil Time: 60 min
Est OG: 1.138 (31.8° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.033 SG (8.4° P)	Fermentation: Ale, Two Stage
ABV: 14.2%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
2 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
3 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
1 lbs	Roasted Barley (300.0 SRM)	Grain	4
3 lbs	Oats, Flaked (1.0 SRM)	Grain	5
2 lbs	Caramel Wheat Malt (46.0 SRM)	Grain	6
1 lbs 8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	7
1 lbs	Carafa III (525.0 SRM)	Grain	8
9 lbs	Extra Light Dry Extract (3.0 SRM)	Dry Extract	9
3.00 oz	Challenger [7.5%] - Boil 90 min	Hops	10
1.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 20 min	Hops	11
2.00 tsp	Irish Moss (Boil 10 min)	Misc	12
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
0.50 oz	Challenger [7.5%] - Boil 5 min	Hops	14
2.0 pkgs	California Ale (White Labs #WLP001)	Yeast	15
1.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	16
6.00 oz	Oak Chips (Secondary 7 days)	Misc	17
1.00 lbs	Black Rifle Coffee (Secondary 2 weeks)	Misc	18
1.40 mg	Vanilla (Secondary 0 min)	Misc	19
1.40 mg	Bourbon (Secondary 0 min)	Misc	20

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