The Sunken Norweigan V2

Partial Mash Recipe

Submitted By: andycr (Shared)
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Batch Size: 2.50 galStyle: Imperial Stout (13F)
Boil Size: 3.26 galStyle Guide: BJCP 2008
Color: 37.7 SRMEquipment: 2.5 Gallon BIAB
Bitterness: 76.1 IBUsBoil Time: 60 min
Est OG: 1.088 (21.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Three Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 12.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
8.00 oz Oats, Flaked (1.0 SRM) Grain 2
3.04 oz Black (Patent) Malt (500.0 SRM) Grain 3
3.04 oz Chocolate Malt (450.0 SRM) Grain 4
3.04 oz English Medium Crystal (55.0 SRM) Grain 5
3.04 oz Roasted Barley (300.0 SRM) Grain 6
0.74 oz Summit [14.2%] - First Wort Hops 7
1 lbs 12.00 oz Light Dry Extract (8.0 SRM) Dry Extract 8
1.00 oz Cascade [5.5%] - Boil 0 min Hops 9
1 pkgs London Ale (White Labs #WLP013) Yeast 10
1.00 oz Oak Chips (Secondary 7 days) Misc 11

Notes

No water adjustment done - straight RO. Round two, the Sunken Norwegian will sail again. This time I'm bringing down the amount of extract significantly, using far more grain.