BYO Creme brulee stout

Brewer: Reinert Hansen
Batch Size: 13.21 gal	Style: Imperial Stout (13F)
Boil Size: 17.20 gal	Style Guide: BJCP 2008
Color: 29.8 SRM	Equipment: 80 L) and Cooler (9.5 Gal/100 L) - All Grain
Bitterness: 58.5 IBUs	Boil Time: 90 min
Est OG: 1.105 (24.9° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.021 SG (5.4° P)	Fermentation: Ale, Two Stage
ABV: 11.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
42 lbs 0.99 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
3 lbs 15.12 oz	Barley, Flaked (Thomas Fawcett) (2.0 SRM)	Grain	2
1 lbs 15.56 oz	Carafa Special II (Weyermann) erstatter belgian black malt (415.0 SRM)	Grain	3
1 lbs 15.56 oz	Candi Sugar, Amber - hvitt sukker som brunes over middels varme siste 2 minutter (75.0 SRM)	Sugar	4
1 lbs 9.99 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	5
2.75 oz	Columbus (Tomahawk) [14.5%] - Boil 60 min	Hops	6
2.06 oz	Chinook [12.3%] - Boil 30 min	Hops	7
1.32 tsp	Irish Moss (Boil 10 min)	Misc	8
2.63 tsp	kardemomme (Boil 0 min)	Misc	9
2.6 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	10
1.32 tsp	Yeast Nutrient (Primary 3 days)	Misc	11

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