Scout The Stout

Brewer: Carlos Camara
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 7.64 gal	Style Guide: BJCP 2008
Color: 55.5 SRM	Equipment: 10g Pot 10g Cooler Mash Tun
Bitterness: 61.9 IBUs	Boil Time: 90 min
Est OG: 1.113 (26.7° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Two Stage Ext.
ABV: 13.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs	Pale Malt (Rahr) (3.5 SRM)	Grain	1
2 lbs	Wheat Malt, Red (Rahr) (3.2 SRM)	Grain	2
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Roasted Barley (Crisp) (695.0 SRM)	Grain	4
8.00 oz	Caramel Malt - 120L (Briess) (120.0 SRM)	Grain	5
8.00 oz	Crystal Light - 45L (Crisp) (45.0 SRM)	Grain	6
4.00 oz	Chocolate (Crisp) (630.0 SRM)	Grain	7
2.00 oz	Black (Crisp) (680.0 SRM)	Grain	8
1 lbs	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	9
1 lbs	Maple Syrup (35.0 SRM)	Sugar	10
1 lbs	Molasses (80.0 SRM)	Sugar	11
8.00 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	12
1.00 oz	Magnum (Germany) [11.0%] - Boil 90 min	Hops	13
1.00 oz	Amarillo [9.2%] - Boil 40 min	Hops	14
1.00 oz	Centennial [10.0%] - Boil 30 min	Hops	15
0.50	Whirlfloc Tablet (Boil 5 min)	Misc	16
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	17
1.00 tsp	Fermax (Primary 7 days)	Misc	18
1.00 oz	Coffee Kona (Primary 2 days)	Misc	19
1.10 oz	Oak Chips - Heavy Toasted (Primary 0 min)	Misc	20
1 lbs	Honey (1.0 SRM)	Sugar	21
1 lbs	Maple Syrup (35.0 SRM)	Sugar	22
0.50 oz	Bourbon (Secondary 5 days)	Misc	23

Soak oak chips in bourbon in fridge until bourbon is absorbed.

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