Russian Imperial Stout Balcones Barrel Aged (1.2)

Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 7.34 gal	Style Guide: BJCP 2008
Color: 51.8 SRM	Equipment: DIbbs SS Brew Tech 15 G Kettle 10 G Mash Tun RIMS
Bitterness: 69.1 IBUs	Boil Time: 60 min
Est OG: 1.098 (23.2° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.3° P)	Fermentation: Ale, Two Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.90 gal	Clay County Water z	Water	1
0.85 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
0.78 g	Salt (Mash 60 min)	Misc	3
0.93 g	Calcium Chloride (Mash 60 min)	Misc	4
1.40 g	Baking Soda (Mash 60 min)	Misc	5
0.87 g	Chalk (Mash 60 min)	Misc	6
13 lbs 7.52 oz	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	7
2 lbs 8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	8
2 lbs 4.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	9
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	10
1 lbs	Chocolate Malt (Bairds) (500.0 SRM)	Grain	11
11.00 oz	BlackSwaen©Coffee (330.0 SRM)	Grain	12
5.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	13
0.42 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	14
0.38 g	Salt (Sparge 60 min)	Misc	15
0.46 g	Calcium Chloride (Sparge 60 min)	Misc	16
0.69 g	Baking Soda (Sparge 60 min)	Misc	17
0.43 g	Chalk (Sparge 60 min)	Misc	18
2.00 oz	Magnum [12.0%] - Boil 60 min	Hops	19
1.50 oz	Cascade [5.5%] - Boil 10 min	Hops	20
3.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	21

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