Virtual Reality

Batch Size: 11.00 gal	Style: Imperial Stout (13F)
Boil Size: 12.50 gal	Style Guide: BJCP 2008
Color: 30.3 SRM	Equipment: UABC 10 gal SS
Bitterness: 60.2 IBUs	Boil Time: 60 min
Est OG: 1.111 (26.1° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.038 SG (9.5° P)	Fermentation: Ale, Two Stage
ABV: 9.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
19.10 gal	913 Water (Imperial Stout)	Water	1
38 lbs	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	2
2 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
2 lbs	Oats, Flaked (1.0 SRM)	Grain	4
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5
1 lbs	Wheat, Midnight (550.0 SRM)	Grain	6
8.00 oz	Roasted Barley (300.0 SRM)	Grain	7
40.23 g	Calcium Chloride (Mash 60 min)	Misc	8
7.35 g	Salt (Mash 60 min)	Misc	9
4.49 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	10
2.99 g	Chalk (Mash 60 min)	Misc	11
1.76 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	12
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	13
1 lbs	Invert Sugar [Boil] (12.0 SRM)	Sugar	14
4.00 oz	Molasses [Boil] (80.0 SRM)	Sugar	15
2.50 oz	Warrior [15.0%] - Boil 60 min	Hops	16
2.00 oz	Willamette [5.5%] - Boil 30 min	Hops	17
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	18
2.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	19
3.00 oz	Willamette [5.5%] - Boil 10 min	Hops	20
2.0 pkgs	NorCal Ale One (Giga Yeast #GY001)	Yeast	21
20.00 g	Glucoamylase enzyme (Primary 5 days)	Misc	22
4.00 oz	Cacao nibs (Secondary 16 weeks)	Misc	23
2.00	French Oak Infusion Spirals (Secondary 16 weeks)	Misc	24

Age for 6 months.

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