#76 Imperial Coconut Chocolate Stout

Brewer: Thomas Nørgaard
Batch Size: 5.81 gal	Style: Imperial Stout (13F)
Boil Size: 6.82 gal	Style Guide: BJCP 2008
Color: 36.0 SRM	Equipment: 50L gryde
Bitterness: 45.6 IBUs	Boil Time: 60 min
Est OG: 1.117 (27.4° P)	Mash Profile: Decoction Mash, Single
Est FG: 1.025 SG (6.3° P)	Fermentation: Ale, Single Stage
ABV: 12.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 13.10 oz	DMG Pilsner (2.0 SRM)	Grain	1
6 lbs 9.82 oz	Barley, Flaked (1.7 SRM)	Grain	2
5 lbs 8.18 oz	Munich II (Weyermann) (8.5 SRM)	Grain	3
1 lbs 5.16 oz	Special B Malt (180.0 SRM)	Grain	4
14.11 oz	Peat Smoked Malt (2.8 SRM)	Grain	5
8.82 oz	Chocolate Malt (450.0 SRM)	Grain	6
3.53 oz	Roasted Barley (300.0 SRM)	Grain	7
0.63 oz	Agnus [12.5%] - Boil 60 min	Hops	8
1.06 oz	Agnus [12.5%] - Boil 30 min	Hops	9
150.00 g	BrewBody (Boil 30 min)	Misc	10
40.00 g	Criollo Beans (Boil 15 min)	Misc	11
1.00 tsp	Irish Moss (Boil 10 min)	Misc	12
225.00 g	Coconut chips (Roasted) (Boil 10 min)	Misc	13
2.29 oz	Agnus [12.5%] - Boil 5 min	Hops	14
1.0 pkgs	British Ale Yeast (Mangrove Jack's #M07)	Yeast	15
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	16
50.00 g	Oak Chips (Secondary 7 days)	Misc	17

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