Chocolate Rye Stout

Brewer: Brandon Kolbe
Batch Size: 6.08 gal	Style: Foreign Extra Stout (13D)
Boil Size: 8.20 gal	Style Guide: BJCP 2008
Color: 36.8 SRM	Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 66.9 IBUs	Boil Time: 90 min
Est OG: 1.068 (16.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)	Fermentation: Ale, Single Stage
ABV: 6.1%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
4.90 g	Calcium Chloride (Mash 60 min)	Misc	1
3.10 g	Chalk (Mash 60 min)	Misc	2
3.00 ml	Phosphoric Acid (Mash 5 min)	Misc	3
1.90 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
9 lbs 4.15 oz	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	5
3 lbs 1.38 oz	Rye Malt (Briess) (3.7 SRM)	Grain	6
1 lbs 1.64 oz	Chocolate Rye (Weyermann) (245.0 SRM)	Grain	7
9.88 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	8
8.82 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	9
8.82 oz	Caramel Malt - 90L 6-Row (Briess) (90.0 SRM)	Grain	10
3.88 oz	De-Bittered Black Malt (Dingemans) (550.0 SRM)	Grain	11
2.07 oz	Hallertau [3.8%] - Boil 60 min	Hops	12
1.00 oz	Nugget [13.7%] - Boil 30 min	Hops	13
1.00 oz	Nugget [13.7%] - Boil 15 min	Hops	14
1.00 oz	Hallertau [3.8%] - Boil 5 min	Hops	15
1.0 pkgs	SafAle American Ale (DCL Yeast #S-05)	Yeast	16

Add 1.9g gypsum and 3.9g calcium chloride and 3ml phosphoric acid to sparge water. Add 1.0g calcium chloride and 3.1g chalk to strike water.

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