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Hand of Doom RIS 
All Grain Recipe
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| Brewer: Sean | |
| Batch Size: 50.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 70.00 gal | Style Guide: BJCP 2008 |
| Color: 58.1 SRM | Equipment: BMBC |
| Bitterness: 94.7 IBUs | Boil Time: 60 min |
| Est OG: 1.096 (22.9° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.026 SG (6.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.4% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 110 lbs | Maris Otter (3.0 SRM) | Grain | 1 |
| 22 lbs | Munich Malt (10.0 SRM) | Grain | 2 |
| 12 lbs | De-Husked Roasted Barley (550.0 SRM) | Grain | 3 |
| 8 lbs | Chocolate Malt (450.0 SRM) | Grain | 4 |
| 8 lbs | Oats, Malted (1.0 SRM) | Grain | 5 |
| 50.00 ml | Hop Hash [61.1%] (CO2 Extract) - First Wort | Hops | 6 |
| 2 lbs | Simcoe - Boil 5.0 min - WP down to 160* [14.0%] - Boil 15 min | Hops | 7 |
| 0.8 pkgs | Edinburgh Ale (White Labs #WLP028) | Yeast | 8 |
| 10 lbs | Brown Sugar, Dark (50.0 SRM) | Sugar | 9 |