Rum Vanilla Imperial Stout

Brewer: Russell Hill
Batch Size: 5.00 gal	Style: Imperial Stout (20C)
Boil Size: 6.17 gal	Style Guide: BJCP 2015
Color: 44.9 SRM	Equipment: ROBOBREW
Bitterness: 37.0 IBUs	Boil Time: 60 min
Est OG: 1.088 (21.2° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.023 SG (5.7° P)	Fermentation: Ale, Single Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.24 gal	Hill RO-DI	Water	1
3.14 g	Calcium Chloride (Mash 60 min)	Misc	2
2.05 g	Baking Soda (Mash 60 min)	Misc	3
1.87 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
1.48 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
0.92 g	Chalk (Mash 60 min)	Misc	6
7 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
3 lbs	Munich Malt (20.0 SRM)	Grain	8
1 lbs 8.00 oz	Brown Malt (65.0 SRM)	Grain	9
1 lbs 4.00 oz	Chocolate Malt (350.0 SRM)	Grain	10
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	11
1.66 g	Calcium Chloride (Sparge 60 min)	Misc	12
1.08 g	Baking Soda (Sparge 60 min)	Misc	13
0.99 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	14
0.78 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
0.49 g	Chalk (Sparge 60 min)	Misc	16
2 lbs	Light Dry Extract [Boil] (8.0 SRM)	Dry Extract	17
1.00 oz	Magnum [12.0%] - Boil 60 min	Hops	18
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	19
0.40 oz	East Kent Goldings (EKG) [6.0%] - Boil 10 min	Hops	20
2.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	21
3.00	Vanilla Beans (Secondary 14 days)	Misc	22
375.00 ml	Rum (Bottling 0 min)	Misc	23

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