#104 Black Chocolate Stout 1st running

Batch Size: 11.25 gal	Style: Imperial Stout (13F)
Boil Size: 13.70 gal	Style Guide: BJCP 2008
Color: 88.6 SRM	Equipment: 10 gal My Equipment
Bitterness: 75.9 IBUs	Boil Time: 75 min
Est OG: 1.097 (23.1° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Two Stage
ABV: 10.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
49 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
3 lbs	Roasted Barley - Crisp (695.0 SRM)	Grain	2
1 lbs 8.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
1 lbs 8.00 oz	Chocolate Malt - MFB (340.0 SRM)	Grain	4
1 lbs 8.00 oz	Roasted Barley (300.0 SRM)	Grain	5
1 lbs 4.00 oz	Pale Chocolate (210.0 SRM)	Grain	6
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	7
12.00 oz	Kiln Coffee Malt (170.0 SRM)	Grain	8
8.00 oz	Caraaroma (130.0 SRM)	Grain	9
8.00 oz	Chocolate Malt - Crisp (600.0 SRM)	Grain	10
8.00 oz	Chocolate Wheat Malt (400.0 SRM)	Grain	11
4.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	12
3.00 oz	Magnum 2008 [11.5%] - Boil 60 min	Hops	13
2.00 oz	Chinook 2011 [12.3%] - Boil 60 min	Hops	14
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	15
1.50 oz	Cascade 2009 [3.3%] - Boil 5 min	Hops	16
1.50 oz	Centennial 2010 [7.3%] - Boil 5 min	Hops	17
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	18

MgSO4 6; NaHCO3 8; CaCl2 2; CaCO3 4; Ca(OH})2 20 Racked 2/4/2012 Bottled 5 gal 3/18/2012 - 3.4 oz corn sugar Kegged 5/23/2012

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