Beer Recipe Number One - March 2014

Brewing our own Imperial Stout

Ingredients

Amount	Name	Type	#
12.0 oz	Black (Patent) Malt (500.0 SRM)	Grain	1
12.0 oz	Chocolate Malt (350.0 SRM)	Grain	2
1 lbs	Coffee, Franco Belges (175.0 SRM)	Grain	3
3 lbs	Oats, Flaked (1.0 SRM)	Grain	4
12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Grain	6
1.2 oz	Magnum [14.0%] - Boil 60 min	Hops	7
1.0 oz	Centennial [10.0%] - Boil 30 min	Hops	8
2.0 oz	Willamette [5.5%] - Boil 10 min	Hops	9
2 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	10

Characteristics

• Style: Imperial Stout ()
• Style Guide: BJCP 2008
• Equipment: 5.5 gal batch
• Boil Time: 60 min
• Mash Profile: Single Infusion, Medium Body
• Fermentation: Ale, Two Stage
• Taste Rating: 30.0
• Batch Size: 5.50 gal
• Boil Size: 6.22 gal
• Color: 46.9 SRM
• Bitterness: 78.5 IBUs
• Est OG: 1.088 (20.9° P)
• Est FG: 1.016 SG (4.1° P)
• ABV: 9.5%

Purchased online at Northern Brewer :

• 2 x Hop Head Farms Magnum Pellet Hops 1 oz each (total of 2 ounces) - $3.99 per ounce
• Franco-Belges Kiln Coffee - 1 lb. unmilled - $1.99 per pound

Rest of the ingredients purchased at Titgemeier's Beer and Wine Making Supplies :