The Imp MO Chocolate & Chili

Batch Size: 11.00 gal	Style: Imperial Stout (13F)
Boil Size: 14.18 gal	Style Guide: BJCP 2008
Color: 63.9 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 71.3 IBUs	Boil Time: 90 min
Est OG: 1.132 (30.6° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.028 SG (7.2° P)	Fermentation: Ale, Two Stage
ABV: 14.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
27 lbs 12.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	1
2 lbs	Barley, Flaked (1.7 SRM)	Grain	2
2 lbs	Chocolate (Briess) (350.0 SRM)	Grain	3
2 lbs	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	4
2 lbs	Roasted Barley (Briess) (300.0 SRM)	Grain	5
2 lbs	Wheat - Red Malt (Briess) (2.3 SRM)	Grain	6
1 lbs	Carafa III (Weyermann) (525.0 SRM)	Grain	7
4.00 oz	Special B Malt (180.0 SRM)	Grain	8
7.05 oz	Glacier [5.0%] - First Wort	Hops	9
8 lbs	DME Golden Light (Briess) (4.0 SRM)	Dry Extract	10
2 lbs	Turbinado (10.0 SRM)	Sugar	11
1.98 oz	Glacier [5.0%] - Boil 30 min	Hops	12
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	13
1.00 items	Yeast Nutrient (Boil 15 min)	Misc	14
1.98 oz	Glacier [5.0%] - Boil 5 min	Hops	15
2.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	16
8.00 oz	Cacao Nibs (Toasted) (Secondary 14 days)	Misc	17
8.00 tbsp	Espresso Beans (Coarse Ground) (Secondary 14 days)	Misc	18
1.00 items	Ancho Chili Pepper (Dried) (Secondary 14 days)	Misc	19
1.00 items	Vanilla Bean (Whole) (Secondary 7 days)	Misc	20
2.00 oz	Cacao Nib Extract (Vodka) (Bottling 0 min)	Misc	21

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