Ballast Point RIS

Brewer: ECWP
Batch Size: 6.00 gal	Style: Imperial Stout (20C)
Boil Size: 6.73 gal	Style Guide: BJCP 2015
Color: 31.7 SRM	Equipment: ECWP
Bitterness: 59.3 IBUs	Boil Time: 60 min
Est OG: 1.082 (19.7° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.95 gal	Distilled Water	Water	1
4.19 g	Baking Soda (Mash 60 min)	Misc	2
2.11 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.88 g	Calcium Chloride (Mash 60 min)	Misc	4
1.80 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
17 lbs	Pale Malt, 2 row (Gambrinus) (2.0 SRM)	Grain	6
12.00 oz	Roasted Barley (300.0 SRM)	Grain	7
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	8
4.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	9
2.30 g	Baking Soda (Sparge 60 min)	Misc	10
1.16 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
1.03 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.98 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
2.00 oz	Chinook [13.0%] - Boil 60 min	Hops	14
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	16

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