Mag's Heritage Russian Imperial Stout

Brewer: Steve Magdeburger
Batch Size: 5.25 gal	Style: Imperial Stout (20C)
Boil Size: 7.22 gal	Style Guide: BJCP 2015
Color: 43.8 SRM	Equipment: Mag's Equipment 90
Bitterness: 65.0 IBUs	Boil Time: 90 min
Est OG: 1.092 (22.0° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Single Stage
ABV: 9.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.03 gal	Nepenthe Mash Water 4/1/17	Water	1
3.67 gal	Nepenthe Sparge Water 4/1/17	Water	2
1.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.60 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.80 g	Baking Soda (Mash 60 min)	Misc	5
1.20 g	Chalk (Mash 60 min)	Misc	6
0.70 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	7
0.40 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	8
12.40 ml	Phosphoric Acid 10% Sparge (Mash 45 min)	Misc	9
14 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	10
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	11
1 lbs	Carastan (34.0 SRM)	Grain	12
1 lbs	Munich 10L (Briess) (10.0 SRM)	Grain	13
8.00 oz	Black Barley (Briess) (500.0 SRM)	Grain	14
8.00 oz	Brown Malt (65.0 SRM)	Grain	15
8.00 oz	Carafa III (Weyermann) (525.0 SRM)	Grain	16
3.00 oz	Cluster [7.0%] - Boil 60 min	Hops	17
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	18
1.00 oz	Centennial [10.0%] - Boil 2 min	Hops	19
1.00 oz	Northern Brewer [8.5%] - Boil 2 min	Hops	20
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	21

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