The Sunken Norweigan V2 
Partial Mash Recipe
Submitted By: andycr (Shared)
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| Batch Size: 2.50 gal | Style: Imperial Stout (13F) |
| Boil Size: 3.26 gal | Style Guide: BJCP 2008 |
| Color: 37.7 SRM | Equipment: 2.5 Gallon BIAB |
| Bitterness: 76.1 IBUs | Boil Time: 60 min |
| Est OG: 1.088 (21.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.024 SG (6.1° P) | Fermentation: Ale, Three Stage |
| ABV: 8.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 12.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 3.04 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 3.04 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 3.04 oz |
English Medium Crystal (55.0 SRM) |
Grain |
5 |
| 3.04 oz |
Roasted Barley (300.0 SRM) |
Grain |
6 |
| 0.74 oz |
Summit [14.2%] - First Wort |
Hops |
7 |
| 1 lbs 12.00 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
8 |
| 1.00 oz |
Cascade [5.5%] - Boil 0 min |
Hops |
9 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
10 |
| 1.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
11 |
Notes
No water adjustment done - straight RO.
Round two, the Sunken Norwegian will sail again. This time I'm bringing down the amount of extract significantly, using far more grain.This Recipe Has Not Been Rated
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