The Imp Chocolate & Chili

Batch Size: 11.00 gal	Style: Imperial Stout (13F)
Boil Size: 14.18 gal	Style Guide: BJCP 2008
Color: 66.1 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 80.4 IBUs	Boil Time: 90 min
Est OG: 1.130 (30.2° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.030 SG (7.6° P)	Fermentation: Ale, Two Stage
ABV: 13.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
22 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	1
5 lbs	Munich II (Weyermann) (8.5 SRM)	Grain	2
2 lbs	Barley, Flaked (1.7 SRM)	Grain	3
2 lbs	Chocolate (Briess) (350.0 SRM)	Grain	4
2 lbs	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	5
2 lbs	Roasted Barley (Briess) (300.0 SRM)	Grain	6
2 lbs	Wheat - Red Malt (Briess) (2.3 SRM)	Grain	7
1 lbs	Carafa III (Weyermann) (525.0 SRM)	Grain	8
1 lbs	Special B Malt (180.0 SRM)	Grain	9
7.05 oz	Glacier [5.6%] - First Wort	Hops	10
8 lbs	DME Golden Light (Briess) (4.0 SRM)	Dry Extract	11
2 lbs	Turbinado (10.0 SRM)	Sugar	12
1.98 oz	Glacier [5.6%] - Boil 30 min	Hops	13
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	14
1.98 oz	Glacier [5.6%] - Boil 5 min	Hops	15
5.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	16
4.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	17
1.00	Yeast Nutrient (Primary 3 days)	Misc	18
8.00 oz	Cacao Nibs (Toasted) (Secondary 14 days)	Misc	19
8.00 tbsp	Espresso Beans (Coarse Ground) (Secondary 14 days)	Misc	20
1.00	Ancho Chili Pepper (Dried) (Secondary 14 days)	Misc	21
1.00	Vanilla Bean (Whole) (Secondary 7 days)	Misc	22
2.00 oz	Cacao Nib Extract (Vodka) (Bottling 0 min)	Misc	23

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