G. P. Hoppy Stout

Brewer: Calvin Thorne
Batch Size: 11.00 gal	Style: American Stout (13E)
Boil Size: 13.68 gal	Style Guide: BJCP 2008
Color: 36.7 SRM	Equipment: My Equipment - Cooler
Bitterness: 72.4 IBUs	Boil Time: 90 min
Est OG: 1.062 (15.2° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.31 gal	Madison, WI (Tap+Carbon Filtered+Slaked Lime Treated)	Water	1
7.01 gal	MadLimed for Black Mash (.6 g/gal CaCO3)	Water	2
21 lbs	Golden Promise (2.7 SRM)	Grain	3
2 lbs	Barley, Flaked (Briess) (1.7 SRM)	Grain	4
1 lbs	Chocolate Organic (Briess) (350.0 SRM)	Grain	5
1 lbs	Midnight Wheat Malt (550.0 SRM)	Grain	6
1 lbs	Oats, Flaked (Briess) (1.4 SRM)	Grain	7
8.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	8
8.00 oz	Special B Malt (180.0 SRM)	Grain	9
3.00 oz	Warrior [15.0%] - Boil 60 min	Hops	10
1.00 oz	Willamette - leaf [5.5%] - Boil 15 min	Hops	11
1.00	Whirlfloc Tablet (Boil 10 min)	Misc	12
1.00	Chiller (Boil 10 min)	Misc	13
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	14
1.00 oz	Willamette - leaf [5.5%] - Boil 0 min	Hops	15
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	16
1.00 oz	Willamette [5.5%] - Dry Hop 14 days	Hops	17

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