Belgian Imperial Stout 23L

Batch Size: 6.34 gal	Style: Imperial Stout (20C)
Boil Size: 7.48 gal	Style Guide: BJCP 2015
Color: 48.6 SRM	Equipment: Robobrew 23L batch
Bitterness: 70.5 IBUs	Boil Time: 60 min
Est OG: 1.096 (22.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 10.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3 lbs 4.91 oz	Imperial Malt (Simpsons) (22.8 SRM)	Grain	1
6 lbs 9.82 oz	Pale Ale, Finest Maris Otter (Simpsons) (2.5 SRM)	Grain	2
4 lbs 6.55 oz	CHÂTEAU WHEAT BLANC (2.3 SRM)	Grain	3
1 lbs 1.64 oz	Caraaroma (Weyermann) (178.0 SRM)	Grain	4
1 lbs 10.46 oz	Vienna Malt (3.5 SRM)	Grain	5
4 lbs 6.55 oz	Pale Malt (Barrett Burston) (2.0 SRM)	Grain	6
1 lbs 1.64 oz	Rye Malt (4.7 SRM)	Grain	7
7.05 oz	Wheat, Roasted (Joe White) (750.0 SRM)	Grain	8
5.29 oz	Carafa II (Weyermann) (415.0 SRM)	Grain	9
1 lbs 15.75 oz	Oats, Flaked (1.0 SRM)	Grain	10
14.11 oz	CHÂTEAU ABBEY® (22.4 SRM)	Grain	11
7.05 oz	Roasted Barley (Joe White) [Steep] (710.0 SRM)	Grain	12
1.76 oz	Magnum [14.0%] - Boil 60 min	Hops	13
1.41 oz	East Kent Goldings (EKG) [5.0%] - Boil 30 min	Hops	14
0.71 oz	Centennial [10.0%] - Boil 20 min	Hops	15
3.0 pkgs	Belgian Strong Ale Yeast (White Labs #WLP545)	Yeast	16

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