Breakfast Of Champyinz

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Breakfast Of Champyinz		Style:	Imperial Stout
Type:	All grain		Size:	5.5 gallons
Color:	223 HCU		Bitterness:	69 IBU
OG:	1.091		FG:	1.024
Alcohol:	8.7% v/v (6.8% w/w)
Water:	Tapwater with Campden to dechlorinate and a touch of gypsum.
Grain:	15 lb. American 2-row 8 oz. American crystal 60L 1 lb. American crystal 120L 1 lb. Belgian Special B 12 oz. American chocolate 8 oz. UK Black patent 10 oz. Roasted barley 1.5 lb. Rolled oats
Mash:	68% efficiency
	155° for 60 min. Decoction mash out. Fly sparge w/ 180° water to collect 8 gal in kettle.
Boil:	90 minutes	SG 1.091	5.5 gallons
	4 oz. Cocoa powder 8 oz. Ground Italian Roast Coffee
	3 oz cocoa and 4 oz ground coffee at flameout.
Hops:	2 oz. Chinook (11.1% AA, 90 min.) 1 oz. Willamette (4.1% AA, 30 min.) 1 oz. Willamette (4.1% AA, 15 min.)
Yeast:	WLP002 from prior batch
Log:	Ferment at 64° until 70% attenuation (1.024 or so). Transfer to secondary and add 3 oz oak chips soaked in bourbon. Loave oak in beer for 3 weeks. Rack to keg and age at least 3 months.

Recipe posted 06/29/16.