Denver Second Born Son English Imperial Stout working #2

Brewer: Craig Frazier
Batch Size: 7.75 gal	Style: Imperial Stout (20C)
Boil Size: 12.07 gal	Style Guide: BJCP 2015
Color: 60.3 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain Mine 10 gallon
Bitterness: 69.8 IBUs	Boil Time: 100 min
Est OG: 1.149 (34.0° P)	Mash Profile: RIMS-HERMS Single Infusion, Light Body
Est FG: 1.020 SG (5.1° P)	Fermentation: Ale, Two Stage
ABV: 17.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
28 lbs 8.00 oz	Pale Malt - 2 Row (Cargill) (2.0 SRM)	Grain	1
8 lbs	Munich Malt (9.0 SRM)	Grain	2
1 lbs 8.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	3
1 lbs 8.00 oz	Crystal 60, 2-Row, (Great Western) (60.0 SRM)	Grain	4
1 lbs 8.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	5
1 lbs	black printz Breiss (500.0 SRM)	Grain	6
3 lbs	LME Golden Light (Briess) [Boil] (4.0 SRM)	Extract	7
2.00 oz	Millenium [16.3%] - Boil 60 min	Hops	8
2.00 oz	Willamette [5.1%] - Boil 30 min	Hops	9
1.55 mg	chiller (Boil 20 min)	Misc	10
1.55 items	Whirlfloc Tablet (Boil 10 min)	Misc	11
4.65 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
2.00 oz	Willamette [5.1%] - Steep 15 min	Hops	13
3.1 pkgs	Super High Gravity Ale (White Labs #WLP099)	Yeast	14

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