Caribbean Stout Collaboration

Brewer: Mark Dorahy & Derek Moore
Batch Size: 12.15 gal	Style: Tropical Stout (16C)
Boil Size: 15.07 gal	Style Guide: BJCP 2015
Color: 28.6 SRM	Equipment: Mark Dorahy 46L
Bitterness: 35.8 IBUs	Boil Time: 90 min
Est OG: 1.068 (16.7° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.022 SG (5.6° P)	Fermentation: Ale, Single Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.15 gal	Sweet Stout Water	Water	1
12.30 g	Calcium Chloride (Mash 60 min)	Misc	2
8.44 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
3.15 g	Baking Soda (Mash 60 min)	Misc	4
1.99 g	Chalk (Mash 60 min)	Misc	5
21 lbs 9.69 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
1 lbs 6.93 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	7
1 lbs 6.93 oz	Roasted Barley (300.0 SRM)	Grain	8
14.11 oz	Chocolate Malt (350.0 SRM)	Grain	9
3 lbs 4.91 oz	Rice Extract Syrup (7.0 SRM)	Extract	10
4.94 oz	Goldings, East Kent [5.7%] - Boil 60 min	Hops	11
1.00 tsp	Irish Moss (Boil 10 min)	Misc	12
2.00 tsp	Yeast Nutrient (Boil 5 min)	Misc	13
1.0 pkgs	London Ale (White Labs #WLP013)	Yeast	14

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