#28 - Estiske Retningslinjer - Recipe

#28 - Estiske Retningslinjer

Brewer: NihilNovi
Batch Size: 3.43 gal	Style: Imperial Stout (20C)
Boil Size: 4.07 gal	Style Guide: BJCP 2015
Color: 37.4 SRM	Equipment: Bryggekjelen
Bitterness: 39.2 IBUs	Boil Time: 60 min
Est OG: 1.095 (22.6° P)	Mash Profile: BIAB, Full Body
Est FG: 1.030 SG (7.6° P)	Fermentation: Ale, Single Stage
ABV: 8.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.96 gal	Stavanger	Water	1
1.32 gal	Stavanger	Water	2
4.00 g	Chalk (Mash 60 min)	Misc	3
3.00 g	Baking Soda (Mash 60 min)	Misc	4
7.05 oz	Pale Chocolate Malt (350.0 SRM)	Grain	5
3.53 oz	BEST Caramel Munich III (BESTMALZ) (91.4 SRM)	Grain	6
3.53 oz	BEST Roasted Barley (BESTMALZ) (659.9 SRM)	Grain	7
1 lbs 1.64 oz	BEST Munich (BESTMALZ) (7.6 SRM)	Grain	8
8.82 oz	Oats, Flaked (1.0 SRM)	Grain	9
6 lbs 2.77 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	10
10.58 oz	Oats, Malted (Thomas Fawcett) (2.0 SRM)	Grain	11
1 lbs 1.64 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	12
0.71 oz	Columbus/Tomahawk/Zeus (CTZ) [12.0%] - Boil 75 min	Hops	13
0.10 tsp	Cardamom (Boil 5 min)	Misc	14
30.00 g	Cacao Nibs (Boil 5 min)	Misc	15
1.06 oz	Bramling Cross [6.0%] - Boil 0 min	Hops	16
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	17
8.82 oz	Brown Sugar, Dark (50.0 SRM)	Sugar	18
1.00 items	Vanilla Beans (Secondary 7 days)	Misc	19
50.00 g	Coconut chips (Secondary 7 days)	Misc	20