Christmas Breakfast IMP STOUT

Brewer: Lars Erik
Batch Size: 13.21 gal	Style: Imperial Stout (13F)
Boil Size: 17.50 gal	Style Guide: BJCP 2008
Color: 72.4 SRM	Equipment: Søndeled bryggerhus 50L 2
Bitterness: 75.4 IBUs	Boil Time: 75 min
Est OG: 1.136 (31.4° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Two Stage
ABV: 15.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
44 lbs 1.48 oz	Pale Malt (2 Row) Bel (2.5 SRM)	Grain	1
4 lbs 6.55 oz	Wheat Malt, Bel (2.0 SRM)	Grain	2
2 lbs 3.27 oz	Chocolate Malt (304.6 SRM)	Grain	3
2 lbs 3.27 oz	Oats, Flaked (1.0 SRM)	Grain	4
2 lbs 3.27 oz	Roasted Barley (634.5 SRM)	Grain	5
2 lbs 3.27 oz	Wheat, Flaked (1.6 SRM)	Grain	6
1 lbs 12.22 oz	Carafa II (583.8 SRM)	Grain	7
1 lbs 12.22 oz	Caramunich Malt (60.9 SRM)	Grain	8
14.11 oz	Cara-Pils/Dextrine (2.5 SRM)	Grain	9
6 lbs 9.82 oz	Cane (Beet) Sugar (0.0 SRM)	Sugar	10
9.28 oz	Magnum [12.0%] - Boil 60 min	Hops	11
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	12
300.00 g	Chocolate (Boil 15 min)	Misc	13
2.64 tsp	Yeast Nutrient (Boil 15 min)	Misc	14
40.00 g	Death wish coffee (Boil 15 min)	Misc	15
4 lbs 6.55 oz	Candi Sugar, Dark [Boil for 15 min] (275.0 SRM)	Sugar	16
4.13 oz	Willamette [5.5%] - Boil 10 min	Hops	17
2.82 oz	Willamette [5.5%] - Boil 0 min	Hops	18
6.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	19
1.0 pkgs	CBC-1 (Lallemand/Danstar #-)	Yeast	20
250.00 g	Cacao Nibs (Secondary 8 weeks)	Misc	21
100.00 g	Oak Chips (Secondary 8 weeks)	Misc	22
120.00 g	Death wish coffee (Bottling 0 min)	Misc	23

BeerSmith™ Recipe Cloud