Cloud Nine Stout

Batch Size: 5.50 gal	Style: American Stout (20B)
Boil Size: 8.28 gal	Style Guide: BJCP 2015
Color: 7.1 SRM	Equipment: BIAB - Standard 5 Gal/19 l Batch
Bitterness: 26.6 IBUs	Boil Time: 90 min
Est OG: 1.079 (19.2° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.023 SG (5.8° P)	Fermentation: Ale, Single Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.50 gal	Primo	Water	1
2.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
5.00 ml	Phosphoric Acid 10% (Mash 60 min)	Misc	3
5.00 g	Calcium Chloride (Mash 60 min)	Misc	4
2.50 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
4 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
9 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
1 lbs	Barley, Flaked (1.7 SRM)	Grain	8
1 lbs	Oats, Flaked (1.0 SRM)	Grain	9
8.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	10
4.00 oz	Maltodextrin [Boil] (3.0 SRM)	Sugar	11
0.50 oz	Enigma [19.2%] - Boil 60 min	Hops	12
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	13
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	14
1.00 tsp	Yeast Nutrient (Primary 7 days)	Misc	15
2.00 oz	Cacao Nibs extract (Bottling 0 min)	Misc	16
1.00 pint	Cold-brewed coffee extract (Bottling 0 min)	Misc	17
1.00 tsp	Vanilla Extract (Bottling 0 days)	Misc	18

Used 8.5 gal of water total, pulled 1 gal for mini sparge. Pre boil volume wound up being 7 gal, boiled it down to 6 gal.

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