Imperial Stout - All Grain Version

Makes 5 Gallons

Malts:
     15.0 lbs Pale High Color Malt
     1.00 lbs Flaked Oats
     1.00 lbs Roasted Barley
     0.50 lbs Biscuit Rye Malt
     0.50 lbs Chocolate Malt
     0.50 lbs Double Roasted Crystal Malt
     0.50 lbs Kiln Coffee Malt

Hops:
     2.0 oz. Cluster hops (boil 60 minutes)
     1.0 oz. Northern Brewer hops (boil 15 minutes)
     1 ea     Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
     1.0 oz. Centennial hops (boil 2 minutes)

Yeast:
     Imperial A10 Darkness Yeast (62°-72°F), Dry Yeast Alternative - Lalbrew Windsor (59°-72°F)

Step by Step:
     Mash at 150° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to being your 60 minute boil. When wort comes to a boil add 2.00 oz. Cluster hops and boil for 60 minutes. With 15 minutes remaining add 1.00 oz. Northern Brewer hops and 1 Carrageenan Tablet With 2 minutes remaining in the boil, add 1.00 oz. Centennial hops. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the beer is less than 70° and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

OG: 1.089
FG: 1.020
ABV: 9.3%
IBUs: 50
SRM: 42