Chocolate Fig Stout - Face de figue - Recipe

Chocolate Fig Stout - Face de figue

Brewer: Le trio des cons
Batch Size: 5.30 gal	Style: Tropical Stout (16C)
Boil Size: 6.28 gal	Style Guide: BJCP 2015
Color: 42.6 SRM	Equipment: CH BIAB Kettle (120v current)
Bitterness: 41.1 IBUs	Boil Time: 60 min
Est OG: 1.069 (16.8° P)	Mash Profile: BIAB, Full Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Two Stage
ABV: 7.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.48 gal	Water Laval PV	Water	1
6.42 g	Calcium Chloride (Mash 60 min)	Misc	2
0.81 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.30 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
2 lbs	Oats, Flaked (1.0 SRM)	Grain	6
1 lbs 8.00 oz	Chocolate Rye Malt (250.0 SRM)	Grain	7
12.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	8
8.00 oz	Roasted Barley (300.0 SRM)	Grain	9
8.95 g	Calcium Chloride (Sparge 60 min)	Misc	10
1.13 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
0.42 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	12
1.25 oz	Magnum [12.0%] - Boil 60 min	Hops	13
2.0 pkgs	London Ale (White Labs #WLP013)	Yeast	14
1 lbs 12.00 oz	Figs [Secondary] (70.0 SRM)	Fruit	15