Breakfast of Champs

Brewer: Dan
Batch Size: 6.00 gal	Style: Imperial Stout (13F)
Boil Size: 8.27 gal	Style Guide: BJCP 2008
Color: 50.4 SRM	Equipment: My Equipment
Bitterness: 60.9 IBUs	Boil Time: 90 min
Est OG: 1.089 (21.3° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.023 SG (5.7° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
0.50 items	Campden Tablets (Mash 60 min)	Misc	2
16 lbs	Pale Ale Malt (Irish) (2.5 SRM)	Grain	3
1 lbs 12.00 oz	Oats, Flaked (1.0 SRM)	Grain	4
13.97 oz	Chocolate Malt (450.0 SRM)	Grain	5
13.97 oz	Roasted Barley (300.0 SRM)	Grain	6
10.00 oz	Carafa III (525.0 SRM)	Grain	7
10.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	8
1.00 oz	Nugget [14.8%] - Boil 60 min	Hops	9
2.00 oz	Willamette [4.1%] - Boil 25 min	Hops	10
4.00 oz	unsweetened Cacao Nibs (Boil 15 min)	Misc	11
1.00 tsp	Irish Moss (Boil 10 min)	Misc	12
3.00 oz	Willamette [4.1%] - Boil 10 min	Hops	13
3.00 oz	Belgian bittersweetChocolate (Boil 5 min)	Misc	14
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	15
1.20 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
4.00 items	Vanilla Beans (Secondary 10 days)	Misc	17

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