### Hyllest 2019

All Grain Recipe

Submitted By: sonicx (Shared)
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Brewer: Øyvind
Batch Size: 29.06 galStyle: Imperial stout ( 9E)
Boil Size: 34.82 galStyle Guide: Norbrygg2014
Color: 68.1 SRMEquipment: R2B2 v2
Bitterness: 88.1 IBUsBoil Time: 90 min
Est OG: 1.120 (28.0° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.043 SG (10.7° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
51.03 gal IVAR Water 1
35.00 ml Phosphoric Acid 75% (Mash 60 min) Misc 2
20.68 g Baking Soda (Mash 60 min) Misc 3
18.64 g Chalk (Mash 60 min) Misc 4
15.69 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
13.78 g Calcium Chloride (Mash 60 min) Misc 6
110 lbs 3.70 oz Pale Ale (BestMälz) (2.5 SRM) Grain 7
7 lbs 14.99 oz Amber (Crisp) (35.5 SRM) Grain 8
7 lbs 14.99 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 9
3 lbs 15.49 oz (de) CHÂTEAU ROASTED BARLEY (609.6 SRM) Grain 10
3 lbs 15.49 oz Brown Malt (65.0 SRM) Grain 11
3 lbs 15.49 oz CaraPils (Weyermann) (2.3 SRM) Grain 12
1 lbs 15.75 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 13
1 lbs 15.75 oz Crystal Extra Dark - 400EBC (Crisp) (203.0 SRM) Grain 14
1 lbs 15.75 oz Dark Crystal (139.6 SRM) Grain 15
14.11 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 16
14.11 oz Target [11.0%] - Boil 60 min Hops 17
8.63 g Baking Soda (Boil 60 min) Misc 18
7.78 g Chalk (Boil 60 min) Misc 19
6.55 g Epsom Salt (MgSO4) (Boil 60 min) Misc 20
5.75 g Calcium Chloride (Boil 60 min) Misc 21
2.00 Whirlfloc Tablet (Boil 10 min) Misc 22
5.50 tsp Yeast Nutrient (Boil 5 min) Misc 23
44.00 Brewers Clarex (Primary 0 min) Misc 24
2.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 25

Notes

Hadde nok litt mye skyllevann - tappet 60 liter på første skylling. Kalibrerte Gardena-måler til å gi 10 kg vann på 11.8 liter målt. Da vannet er varmt virket det ikke urimelig Skylte med 18 liter, og endte med 1,077. Tilsatte 2 kg DME. OG på 1,100. Volum i gjæringskar ikke målt, antakeligvis litt over pga dårlig kok (ett varmeelement som bare tok sikringen og tom for gass).

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