Shot in the Dark v2

Batch Size: 3.50 gal	Style: American Porter (20A)
Boil Size: 5.16 gal	Style Guide: BJCP 2015
Color: 31.5 SRM	Equipment: Pot and Cooler ( 3.5 Gal/19 L) - All Grain
Bitterness: 31.5 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.4° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.36 gal	Distilled Water	Water	1
6.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	2
2.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	3
3.04 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4
6.00 oz	Pale Chocolate (200.0 SRM)	Grain	5
6.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	6
6 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
2.00 ml	Lactic Acid (Mash 60 min)	Misc	8
1.00 g	Baking Soda (Mash 60 min)	Misc	9
1.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	10
1.50 g	Calcium Chloride (Mash 60 min)	Misc	11
0.65 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	12
0.50 oz	Fuggle [4.8%] - Boil 10 min	Hops	13
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	14

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