YBB - Weiner Wonderland Chocolate Raspberry Imperial Stout 10.3% - Recipe

YBB - Weiner Wonderland Chocolate Raspberry Imperial Stout 10.3%

Brewer: Rob Hollar
Batch Size: 5.00 gal	Style: Imperial Stout (13F)
Boil Size: 6.39 gal	Style Guide: BJCP 2008
Color: 40.4 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 55.2 IBUs	Boil Time: 45 min
Est OG: 1.084 (20.2° P)
Est FG: 1.023 SG (5.8° P)	Fermentation: Ale, Two Stage
ABV: 8.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	Marks Artesian Well Water	Water	1
1 lbs	Caramel/Crystal Malt -120L [Steep] (120.0 SRM)	Grain	2
12.00 oz	Chocolate Malt [Steep] (350.0 SRM)	Grain	3
12.00 oz	Roasted Barley [Steep] (300.0 SRM)	Grain	4
8.00 oz	Pale Malt (2 Row) UK [Steep] (3.0 SRM)	Grain	5
5 lbs	Light Dry Extract [Boil] (8.0 SRM)	Dry Extract	6
7 lbs	Pale Liquid Extract [Boil] (8.0 SRM)	Extract	7
2.00 oz	Columbus (Tomahawk) [14.0%] - Boil 45 min	Hops	8
4.00 oz	Raspberry Extract (Boil 5 min)	Misc	9
2.00 items	Hop Sack (Boil 0 min)	Misc	10
2.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	11
1.00 tsp	Amylase Enzyme (Primary 3 days)	Misc	12
4.00 oz	Cacao Nibs (Secondary 10 days)	Misc	13