Blackberry Cake - FINAL - Recipe

Blackberry Cake - FINAL

Brewer: Gui Matheus
Batch Size: 5.55 gal	Style: American Brown Ale (19C)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 25.1 SRM	Equipment: Grainfather
Bitterness: 24.1 IBUs	Boil Time: 60 min
Est OG: 1.052 (13.0° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.011 SG (2.9° P)	Fermentation: Meu Perfil de Fermentação
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7 lbs 11.46 oz	Viking Pale Ale Malt (3.2 SRM)	Grain	1
1 lbs 1.64 oz	Viking Cookie Malt (60.0 SRM)	Grain	2
1 lbs 1.64 oz	Viking Wheat Malt (3.5 SRM)	Grain	3
8.82 oz	Viking Chocolate Dark Malt (456.9 SRM)	Grain	4
7.05 oz	Viking Caramel 150 (76.1 SRM)	Grain	5
0.00 oz	Blackberry (256.1 SRM)	Grain	6
0.71 oz	Yellow Sub [7.9%] - Boil 60 min	Hops	7
1.06 oz	Yellow Sub [7.9%] - Steep 20 min	Hops	8
1.0 pkgs	English Ale (Levteck #TeckBrew 07 )	Yeast	9
230.00 g	Cacao Nibs (Secondary 5 min)	Misc	10
1.76 oz	Yellow Sub [7.9%] - Dry Hop 5 days	Hops	11
7.00 ml	Vanilla Extract (Bottling 0 min)	Misc	12