*Strombus Alatus Pastry Stout

Batch Size: 124.00 gal	Style: Sweet Stout (16A)
Boil Size: 136.42 gal	Style Guide: BJCP 2015
Color: 44.4 SRM	Equipment: 4 BBL Brewhouse
Bitterness: 31.1 IBUs	Boil Time: 60 min
Est OG: 1.113 (26.6° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.039 SG (9.8° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
25 lbs	Rice Hulls (0.0 SRM)	Adjunct	1
220 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	2
110 lbs	Oats, Malted (Simpsons) (1.5 SRM)	Grain	3
35 lbs	Oats, Golden Naked®™ (Simpsons) (9.1 SRM)	Grain	4
30 lbs	Caramel/Crystal Malt - 30L (30.0 SRM)	Grain	5
27 lbs	Carafa Special III (Weyermann) (470.0 SRM)	Grain	6
1 lbs 6.00 oz	Mosaic (HBC 369) [12.2%] - First Wort	Hops	7
10.00	Whirlfloc Tablet (Boil 15 min)	Misc	8
3.00 tbsp	Yeast Nutrient (Boil 10 min)	Misc	9
250.00 g	Calcium Chloride (Boil 10 min)	Misc	10
27 lbs	DME Dark Traditional (Briess) [Boil for 5 min] [Boil] (8.0 SRM)	Dry Extract	11
20 lbs	Candi Syrup, D-180 [Boil for 5 min] [Boil] (180.0 SRM)	Extract	12
55 lbs	Milk Sugar (Lactose) [Boil for 5 min] [Boil] (0.0 SRM)	Sugar	13
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14

4 bbls @ 171 = 154 Mash Temp everything but RB for 30 min PH: 5.14. 1 @ 171

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