Breakfast Stout II

Brewer: Jonny & Winston
Batch Size: 5.50 gal	Style: Imperial Stout (20C)
Boil Size: 6.46 gal	Style Guide: BJCP 2015
Color: 50.9 SRM	Equipment: Junebug Brewing
Bitterness: 77.3 IBUs	Boil Time: 75 min
Est OG: 1.089 (21.3° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.7° P)	Fermentation: Ale, Two Stage
ABV: 8.4%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
8.57 gal	Distilled Water	Water	1
3.16 g	Baking Soda (Mash 60 min)	Misc	2
2.24 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.54 g	Calcium Chloride (Mash 60 min)	Misc	4
0.87 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
13 lbs 5.00 oz	Pale Malt, 2 row (Gambrinus) (2.0 SRM)	Grain	6
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	7
1 lbs	Chocolate (Briess) (350.0 SRM)	Grain	8
14.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	9
9.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	10
8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	11
2.26 g	Baking Soda (Sparge 60 min)	Misc	12
1.60 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
1.10 g	Calcium Chloride (Sparge 60 min)	Misc	14
0.62 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
1.00 oz	Nugget [14.2%] - Boil 60 min	Hops	16
1.00 oz	Nugget [14.2%] - Boil 25 min	Hops	17
1.00 oz	Tettnang [3.2%] - Boil 25 min	Hops	18
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	19
2.50 oz	Baking Chocolate (Boil 15 min)	Misc	20
1.50 oz	Cacao Nibs (Boil 15 min)	Misc	21
1.00 oz	Cashmere [7.9%] - Boil 10 min	Hops	22
2.00 oz	Kenyan Coffee Grounds (Boil 2 min)	Misc	23
1.0 pkgs	West Coast Ale I (Omega Yeast Labs #OYL-004)	Yeast	24
2.00 cup	Cold Brew Coffee (Secondary 4 weeks)	Misc	25

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