Pajama Shadow v4 - 11.2.18 - Partial - Recipe

Pajama Shadow v4 - 11.2.18 - Partial

Batch Size: 10.50 gal	Style: Imperial Stout (20C)
Boil Size: 13.02 gal	Style Guide: BJCP 2015
Color: 61.6 SRM	Equipment: WWBC Backyard System
Bitterness: 50.1 IBUs	Boil Time: 60 min
Est OG: 1.133 (30.8° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.060 SG (14.8° P)	Fermentation: Imperial Aging Program - 3 Stage
ABV: 10.0%	Taste Rating: 25.5

Ingredients
Amount	Name	Type	#
15 lbs	Munich Malt (9.0 SRM)	Grain	1
7 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
5 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3
5 lbs	Oats, Flaked (1.0 SRM)	Grain	4
3 lbs	Chocolate Malt (350.0 SRM)	Grain	5
2 lbs 8.00 oz	Carafoam (2.0 SRM)	Grain	6
1 lbs 8.00 oz	Roasted Barley (300.0 SRM)	Grain	7
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	8
1.91 tsp	Amylase Enzyme (Mash 60 min)	Misc	9
10 lbs	Light Dry Extract [Boil] (8.0 SRM)	Dry Extract	10
3.00 oz	Nugget [13.0%] - Boil 60 min	Hops	11
2.00 oz	Fuggles [4.5%] - Boil 30 min	Hops	12
1.62	Whirlfloc Tablet (Boil 15 min)	Misc	13
1.00 oz	Nugget [13.0%] - Boil 15 min	Hops	14
1.00 oz	Nugget [13.0%] - Boil 5 min	Hops	15
3.2 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	16
32.31 oz	Coffee - Cold-Brewed (Secondary 2 weeks)	Misc	17
5.78 oz	Cocoa Nibs (Secondary 3 weeks)	Misc	18

Could use fuller mouthfeel. Slightly more carbonation would be nice. Great chocolate flavor.