Stout on the Beach

Brewer: Håkon
Batch Size: 26.42 gal	Style: Foreign Extra Stout (16D)
Boil Size: 29.38 gal	Style Guide: BJCP 2015
Color: 37.2 SRM	Equipment: Bryggelauget
Bitterness: 39.7 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.8° P)	Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Single Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
37.05 gal	Oslo	Water	1
8.32 g	Baking Soda (Mash 60 min)	Misc	2
5.23 g	Calcium Chloride (Mash 60 min)	Misc	3
3.83 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
0.20 g	Salt (Mash 60 min)	Misc	6
0.11 g	Chalk (Mash 60 min)	Misc	7
50 lbs 11.30 oz	Pale Malt (Weyermann) (3.3 SRM)	Grain	8
3 lbs 4.91 oz	Carafa Special III (Weyermann) (470.0 SRM)	Grain	9
2 lbs 3.27 oz	Caraamber (30.0 SRM)	Grain	10
2 lbs 3.27 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	11
2 lbs 3.27 oz	Chocolate Malt (350.0 SRM)	Grain	12
2 lbs 3.27 oz	Melanoid (40.6 SRM)	Grain	13
1 lbs 1.64 oz	Crystal 150 (86.3 SRM)	Grain	14
4.23 oz	Hallertau Magnum [14.0%] - Boil 60 min	Hops	15
7.11 g	Baking Soda (Boil 60 min)	Misc	16
4.47 g	Calcium Chloride (Boil 60 min)	Misc	17
3.27 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	18
1.54 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	19
0.17 g	Salt (Boil 60 min)	Misc	20
0.10 g	Chalk (Boil 60 min)	Misc	21
6.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	22

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