0000001. Imperial Oud Bruin

Batch Size: 16.64 gal	Style: Belgian Dark Strong Ale (26D)
Boil Size: 22.45 gal	Style Guide: BJCP 2015
Color: 43.9 SRM	Equipment: Heggebrygg
Bitterness: 32.0 IBUs	Boil Time: 240 min
Est OG: 1.095 (22.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.006 SG (1.6° P)	Fermentation: Ale, Two Stage
ABV: 11.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17 lbs 10.19 oz	German Tradition (BestMälz) (1.5 SRM)	Grain	1
10 lbs 7.71 oz	Munich (BestMälz) (7.6 SRM)	Grain	2
7 lbs 0.88 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	3
2 lbs 3.27 oz	Caramel Wheat Malt (46.0 SRM)	Grain	4
2 lbs 3.27 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	5
2 lbs 3.27 oz	Special B Malt (180.0 SRM)	Grain	6
1 lbs 15.78 oz	Aromatic Malt (26.0 SRM)	Grain	7
10.58 oz	Carafa Special III Cold Steeped (Weyermann) (470.0 SRM)	Grain	8
10.58 oz	Roasted Barley Cold Steeped (Thomas Fawcett) (609.0 SRM)	Grain	9
4 lbs 6.55 oz	Candi Syrup, D-90 (90.0 SRM)	Extract	10
4 lbs 6.61 oz	Muscovado Sugar (101.5 SRM)	Sugar	11
2.54 oz	Magnum [14.0%] - Boil 60 min	Hops	12
2.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	13
2.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	14
1.0 pkgs	Melange Sour Blend (The Yeast Bay #)	Yeast	15
1.0 pkgs	Roselare Belgian Blend (Wyeast Labs #3763)	Yeast	16
7000.00 g	Frozen Cherries (Secondary 52 weeks)	Misc	17
100.00 g	Oak Chips (Secondary 52 weeks)	Misc	18

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