Bourbon Barrel Imperial Breakfast Stout

Bourbon Barrel Imperial Breakfast Stout

Imperial Stout

Recipe Specs

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Batch Size (G): 5.5

Total Grain (lb): 17.250

Total Hops (oz): 2.50

Original Gravity (OG): 1.085 (°P): 20.4

Final Gravity (FG): 1.021 (°P): 5.3

Alcohol by Volume (ABV): 8.35 %

Colour (SRM): 53.5 (EBC): 105.4

Bitterness (IBU): 56.1 (Average)

Brewhouse Efficiency (%): 75

Boil Time (Minutes): 90

Grain Bill

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13.250 lb American 2-Row (76.81%)

1.500 lb Flaked Oats (8.7%)

1.000 lb Chocolate (5.8%)

0.750 lb Black Malt (4.35%)

0.500 lb Crystal 120 (2.9%)

0.250 lb Carafa III malt (1.45%) 

Hop Bill

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1.25 oz Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)

0.75 oz Fuggles Pellet (5.7% Alpha) @ 30 Minutes (Boil) (0.1 oz/Gal)

0.50 oz Fuggles Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.1 oz/Gal)

Misc Bill

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Single step Infusion at 153°F for 75 Minutes.

Fermented at 68°F with

Notes

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2.0oz fresh ground coffee @ flameout

2.5oz bittersweet chocolate @ flameout

1.5oz bakers chocolate nibs @ flameout

prior to kegging. 

2.0 oz oak chips in 1 cup makers mark for two days. Then entire contents added to secondary for five days. then racked off and kegged.

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