#9 - Stout - The Cave - Recipe

#9 - Stout - The Cave

Batch Size: 5.02 gal	Style: Imperial Stout (13F)
Boil Size: 8.01 gal	Style Guide: BJCP 2008
Color: 85.3 SRM	Equipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 105.9 IBUs	Boil Time: 90 min
Est OG: 1.121 (28.2° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.028 SG (7.0° P)	Fermentation: Ale, Two Stage
ABV: 12.5%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
7.00 g	Chalk (Mash 60 min)	Misc	1
3 lbs	Chocolate Malt (350.0 SRM)	Grain	2
3 lbs	Roasted Barley (300.0 SRM)	Grain	3
2 lbs	Wheat Malt, Dark (9.0 SRM)	Grain	4
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
15 lbs 11.20 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
2.60 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	7
2.00 oz	Northern Brewer [8.5%] - Boil 30 min	Hops	8
2.00 oz	Goldings, East Kent [5.0%] - Boil 15 min	Hops	9
1.00 oz	Northern Brewer [8.5%] - Boil 15 min	Hops	10
3.00 oz	Goldings, East Kent [5.0%] - Boil 3 min	Hops	11
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	12
2.00 oz	Goldings, East Kent [5.0%] - Dry Hop 0 days	Hops	13