To Øl Black Ball clone

Submitted By: SSK (Shared)
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Brewer: SS
Batch Size: 5.28 gal	Style: Imperial Stout (20C)
Boil Size: 6.56 gal	Style Guide: BJCP 2015
Color: 70.6 SRM	Equipment: SS Grainfather
Bitterness: 64.7 IBUs	Boil Time: 60 min
Est OG: 1.083 (20.0° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.025 SG (6.3° P)	Fermentation: Ale, Single Stage
ABV: 7.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.18 gal	Værløse prøve 2012	Water	1
2.62 g	Salt (Mash 60 min)	Misc	2
0.63 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
5.72 oz	Rice Hulls (0.0 SRM)	Adjunct	4
8 lbs 9.57 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	5
1 lbs 5.16 oz	Oats, Flaked (1.0 SRM)	Grain	6
1 lbs 5.16 oz	Smoked Malt (Weyermann) (2.0 SRM)	Grain	7
1 lbs 1.64 oz	CHÂTEAU CHOCOLAT (457.2 SRM)	Grain	8
1 lbs 1.64 oz	CHÂTEAU ROASTED BARLEY (609.6 SRM)	Grain	9
14.11 oz	Caramunich II (Weyermann) (63.0 SRM)	Grain	10
7.05 oz	Brown Malt (65.0 SRM)	Grain	11
1.00 g	Salt (Sparge 60 min)	Misc	12
0.24 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
0.53 oz	Simcoe [13.0%] - Boil 60 min	Hops	14
0.53 oz	Simcoe [13.0%] - Boil 15 min	Hops	15
4.00 g	Supermoss (Boil 10 min)	Misc	16
0.88 oz	Simcoe [13.0%] - Boil 10 min	Hops	17
0.20 g	Servomyces (Boil 10 min)	Misc	18
12.35 oz	Cassonade Sugar [Boil for 10 min] [Boil] (355.3 SRM)	Sugar	19
1.41 oz	Amarillo [9.2%] - Boil 1 min	Hops	20
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	21

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