Batch 163 Imperial Stout

7 Gallons

15 lbs MFB pale
1 lb MFB kiln amber
1 lb oatmeal
1.5 lbs briess roast barley
1 lb weyermanns choc wheat
2 oz peated malt
12 coffee beans
1/2 tsp soda

SRM 48

Mash 70 mins 150 df

Boil 90 mins
60 mins 2 oz galena 13.8%aa, 60 IBUs
30 mins 1.5 lbs table sugar
30 mins 2 oz homegrown willammette, 6 IBUs
15 mins 1 oz homegrown centennial, 5 IBUs

OG 1.092, 80% bhe, add 1 lb sugar, OG 1.100 into fermenter

Pitch at 78 df with 1.5 qts 2-step strong starter w1084, leave at 75 df.  Runs up to 82 df after 1 day, drop temp to 75 df, hold until 10/11 when it drops to 70 df.  Warm back up to 75 df.

10/14 rack to secondary, add 1 oz centennial 10.4%aa, 1 tbsp oak shavings soaked in brandy, 1 packet nottingham yeast, leave at 75 df for secondary.

Bottle 10/28 with 120 gr table sugar, yield 780 oz, 2.0 vols co2.