Breakfast Stout III

Brewer: Jonny & Winston
Batch Size: 5.50 gal	Style: Imperial Stout (20C)
Boil Size: 6.46 gal	Style Guide: BJCP 2015
Color: 47.3 SRM	Equipment: Junebug Brewing
Bitterness: 50.9 IBUs	Boil Time: 75 min
Est OG: 1.087 (21.0° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.6° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
3.90 g	Baking Soda (Mash 60 min)	Misc	1
1.96 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.75 g	Calcium Chloride (Mash 60 min)	Misc	3
1.67 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
13 lbs 4.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	5
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	6
12.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	7
12.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	8
8.00 oz	Caramel Malt - 120L (Briess) (120.0 SRM)	Grain	9
8.00 oz	Midnight Wheat (Briess) (550.0 SRM)	Grain	10
2.29 g	Baking Soda (Sparge 60 min)	Misc	11
1.15 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
1.02 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.98 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
1.00 oz	Strata [12.8%] - Boil 60 min	Hops	15
0.50 oz	Strata [12.8%] - Boil 30 min	Hops	16
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	17
1.50 oz	Cacao Nibs (Boil 15 min)	Misc	18
2.50 oz	Chocolate (Boil 5 min)	Misc	19
0.50 oz	Strata [12.8%] - Boil 5 min	Hops	20
2.00 oz	Sumatran Coffee Grounds (Boil 1 min)	Misc	21
2.0 pkgs	West Coast Ale I (Omega #OYL-004)	Yeast	22
2.00 oz	Cold Brew Coffee (Secondary 4 weeks)	Misc	23

- transferred to secondary 1/16/21, SG 1.019 - added cold brew coffee 1/26/21: 2 oz (57 g) Ethiopian coffee beans soaked in 1.5 c water

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