Stout - Outmeal Stout - Recipe

Stout - Outmeal Stout

Brewer: Raggi
Batch Size: 5.28 gal	Style: Imperial Stout (13F)
Boil Size: 7.72 gal	Style Guide: BJCP 2008
Color: 33.0 SRM	Equipment: Raggi
Bitterness: 32.2 IBUs	Boil Time: 60 min
Est OG: 1.080 (19.3° P)	Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.6° P)	Fermentation: Ale, Single Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs 4.87 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	1
1 lbs 4.61 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs 1.42 oz	Biscuit Malt (23.0 SRM)	Grain	3
10.30 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	4
10.30 oz	Roasted Barley (300.0 SRM)	Grain	5
7.08 oz	Carafa Special II (Weyermann) (415.0 SRM)	Grain	6
10.23 oz	Brown Sugar, Light (8.0 SRM)	Sugar	7
10.23 oz	Maple Syrup (35.0 SRM)	Sugar	8
1.41 oz	Goldings, East Kent [7.4%] - Boil 60 min	Hops	9
2.0 pkgs	Nottingham (Danstar #-)	Yeast	10