Batch 188 Imperial Stout

6 gallons

15 lbs chateau pale
1.5 lb muntons roasted barley
1 lb weyermanns choc wheat
1 lb mfb kiln amber
1 lb flaked oats
3 oz peated malt
15 whole coffee beans

SRM 50+

Mash at 150 df 20 mins thick, thin out and drop to 140 df, step back up to 150 df over 30 mins, 70 mins total.

Boil 90 mins

90 mins 1 lb cane sugar
75 mins 2 oz galena 13.5%aa, 69 IBUs
75 mins 1/3 tsp baking soda
35 mins 1/2 oz centennials 10.8%aa, 11 IBUs
25 mins 1 tsp dry irish moss
15 mins 1/2 oz centennials 10.8%aa, 7 IBUs

OG 1.084 into fermenter, 64% bhe, add 1 lb sugar to get to 1.092

Pitch with W1084 in 2/3 qt starter at 75 df, leave at 75 df.  Add 6 fresh cut oak cubes soaked in Hennessy.

2/3 rack to secondary, add 1 lb cane sugar to get to OG 1.100, dry packet of Nottingham yeast, 1 oz centennial hop pellets 10.8%aa, leave at 75 df.

Bottle 2/16 with 110 gr table sugar, yield 724 oz, 2.0 vols co2.