Wake and Bake 2 
All Grain Recipe
Submitted By: joeharamy (Shared)
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| Brewer: Joe Haramy | |
| Batch Size: 6.02 gal | Style: Imperial Stout (13F) |
| Boil Size: 8.73 gal | Style Guide: BJCP 2008 |
| Color: 44.1 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 53.7 IBUs | Boil Time: 60 min |
| Est OG: 1.082 (19.8° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.023 SG (5.7° P) | Fermentation: Ale, Single Stage |
| ABV: 7.9% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.08 gal |
Denver, Colorado |
Water |
1 |
| 14 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs 11.20 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 1 lbs 3.20 oz |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
5 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 10.37 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
7 |
| 10.37 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 1.00 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
9 |
| 1.00 oz |
Nugget [13.0%] - Boil 30 min |
Hops |
10 |
| 1.22 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
| 2.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
12 |
| 1.22 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
13 |
Notes
mashed in @ 165F
pre boil gravity 1.055
after ferment add five oz corse ground hazzel nut coffee to secondary for 2 days
152 60min
ferm 66 to 68This Recipe Has Not Been Rated
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