Gingerbread Imp Stout

Brewer: Mike Konrad
Batch Size: 2.91 gal	Style: Imperial Stout (13F)
Boil Size: 4.31 gal	Style Guide: BJCP 2008
Color: 42.7 SRM	Equipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 183.4 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.3° P)
Est FG: 1.012 SG (3.1° P)	Fermentation: My Aging Profile
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs 8.00 oz	Caramel/Crystal Malt - 80L [Steep] (80.0 SRM)	Grain	1
1 lbs	Barley, Flaked [Steep] (1.7 SRM)	Grain	2
8.00 oz	Roasted Barley [Steep] (300.0 SRM)	Grain	3
4.00 oz	Black (Patent) Malt [Steep] (500.0 SRM)	Grain	4
1 lbs	Light Dry Extract [Boil] (8.0 SRM)	Dry Extract	5
3 lbs	Pilsner Liquid Extract [Boil] (3.5 SRM)	Extract	6
8.00 oz	Molasses [Boil] (80.0 SRM)	Sugar	7
1.00 oz	Warrior [15.0%] - Boil 60 min	Hops	8
0.75 oz	Warrior [15.0%] - Boil 60 min	Hops	9
0.50 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	10
1.00 oz	Ginger Root (Boil 12 min)	Misc	11
1.00 tsp	Clove (Boil 5 min)	Misc	12
1.00 tsp	allspice (Boil 5 min)	Misc	13
0.10 oz	Cinnamon Stick (Boil 5 min)	Misc	14

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