Imperial Stout Café - Recipe

Imperial Stout Café (1 ratings)

Batch Size: 6.21 gal	Style: Imperial Stout (20C)
Boil Size: 7.91 gal	Style Guide: BJCP 2015
Color: 36.5 SRM	Equipment: Francois équipement
Bitterness: 59.3 IBUs	Boil Time: 60 min
Est OG: 1.089 (21.4° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.021 SG (5.3° P)	Fermentation: Ale, Two Stage
ABV: 9.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs 6.92 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
1 lbs 1.64 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	2
1 lbs 1.64 oz	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs 1.64 oz	Wheat, Torrified (1.7 SRM)	Grain	4
14.11 oz	Chocolate Malt (350.0 SRM)	Grain	5
14.11 oz	Roasted Barley (300.0 SRM)	Grain	6
1.98 oz	Nugget [13.0%] - Boil 60 min	Hops	7
0.99 oz	East Kent Goldings (EKG) [5.0%] - Boil 5 min	Hops	8
2.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	9
8.00 g	Cold Brew Café (Bottling 0 min)	Misc	10