We Are Stout

Brewer: Aaron Ouellette and Mike Hanson
Batch Size: 9.00 gal	Style: Imperial Stout (13F)
Boil Size: 11.38 gal	Style Guide: BJCP 2008
Color: 37.4 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 67.7 IBUs	Boil Time: 90 min
Est OG: 1.098 (23.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.025 SG (6.4° P)	Fermentation: Ale, Single Stage
ABV: 9.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 1.86 oz	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	1
14 lbs 1.86 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
2 lbs 7.52 oz	Oats, Golden Naked (Simpsons) (10.0 SRM)	Grain	3
1 lbs 6.65 oz	Brown Malt (Crisp) (65.0 SRM)	Grain	4
1 lbs 0.98 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	5
1 lbs 7.63 oz	Valley Malt Chocolate Malt (200.0 SRM)	Grain	6
8.11 oz	Chocolate Malt (350.0 SRM)	Grain	7
11.29 oz	Caramel Malt - 60L (Briess) (60.0 SRM)	Grain	8
2.04 oz	Nugget [13.0%] - Boil 60 min	Hops	9
3.35 oz	Willamette [5.6%] - Boil 30 min	Hops	10
2.89 oz	East Kent Goldings (EKG) [5.4%] - Boil 10 min	Hops	11
2.00 items	Whirlfloc Tablet (Boil 5 min)	Misc	12
1.00 tsp	Yeast Nutrient (Boil 5 min)	Misc	13
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	14
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	15

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