Selected Style and BJCP Guidelines13F-Stout-Imperial StoutRecipe OverviewWort Volume Before Boil: 30.50 l Wort Volume After Boil: 26.50 lVolume Transferred: 24.00 l Water Added To Fermenter: 0.00 lVolume At Pitching: 24.00 l Volume Of Finished Beer: 21.00 lExpected Pre-Boil Gravity: 1.093 SG Expected OG: 1.114 SGExpected FG: 1.028 SG Apparent Attenuation: 73.5 %Expected ABV: 11.7 % Expected ABW: 9.0 %Expected IBU (using Tinseth): 84.2 IBU Expected Color (using Morey): 65.1 SRMBU:GU ratio: 0.74 Approx Color:Mash E!ciency: 65.0 %Boil Duration: 90.0 minsFermentation Temperature: 18 degCFermentablesIngredient Amount % MCU WhenAgromalte Pilsen 11.00 kg 73.8 % 5.8 In Mash/SteepedCastle Chocolate 0.500 kg 3.4 % 53.2 In Mash/SteepedCastle Black Patent 0.500 kg 3.4 % 88.6 In Mash/SteepedGerman Carafa Special I 0.500 kg 3.4 % 53.2 In Mash/SteepedGerman CaraAroma 0.500 kg 3.4 % 23.7 In Mash/SteepedCastle Biscuit 0.500 kg 3.4 % 3.0 In Mash/SteepedCastle Special B 0.500 kg 3.4 % 17.8 In Mash/SteepedUS Flaked Oats 0.400 kg 2.7 % 0.4 In Mash/SteepedSugar - Demerara 0.500 kg 3.4 % 0.3 Start Of BoilHopsVariety Alpha Amount IBU Form WhenUS Columbus(Tomahawk)14.6 % 40 g 35.0 Loose Whole Hops 90 Min From EndUS Columbus(Tomahawk)14.6 % 60 g 49.1 Loose Whole Hops 60 Min From End