Chocomint Imperial Stout

Brewer: Danny
Batch Size: 5.00 gal	Style: Imperial Stout (13F)
Boil Size: 2.82 gal	Style Guide: BJCP 2008
Color: 50.2 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 49.8 IBUs	Boil Time: 60 min
Est OG: 1.103 (24.4° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.024 SG (6.0° P)	Fermentation: Ale, Two Stage
ABV: 10.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	2
1 lbs	Roasted Barley (300.0 SRM)	Grain	3
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	4
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	5
1.00 oz	Centennial [10.0%] - Boil 60 min	Hops	6
6 lbs	Light Dry Extract [Boil for 30 min] (8.0 SRM)	Dry Extract	7
3 lbs	Dark Dry Extract [Boil for 30 min] (17.5 SRM)	Dry Extract	8
0.50 oz	Simcoe [13.0%] - Boil 25 min	Hops	9
1.00 oz	Amarillo Gold [8.5%] - Boil 20 min	Hops	10
1.00 tsp	Irish Moss (Boil 10 min)	Misc	11
4.00 oz	Unsweetened Baker's Chocolate (Boil 10 min)	Misc	12
4.00 g	Peppermint, Dried (Boil 5 min)	Misc	13
1.00 oz	Spearmint, Fresh (Boil 5 min)	Misc	14
1.00 oz	Centennial [10.0%] - Boil 2 min	Hops	15
0.50 oz	Simcoe [13.0%] - Boil 2 min	Hops	16
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	17

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