BRU Gui né

Brewer: Lofthus
Batch Size: 5.81 gal	Style: Dry Stout (13A)
Boil Size: 7.33 gal	Style Guide: BJCP 2008
Color: 36.0 SRM	Equipment: AJ32SS-22L
Bitterness: 35.4 IBUs	Boil Time: 60 min
Est OG: 1.041 (10.3° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.010 SG (2.7° P)	Fermentation: Ale, Two Stage
ABV: 4.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.72 gal	Distilled Water	Water	1
5 lbs 7.70 oz	Chateau Pilsner 2 Row (1.6 SRM)	Grain	2
1 lbs 1.54 oz	Chateau Pale Ale (4.1 SRM)	Grain	3
1 lbs 1.54 oz	Roasted Barley (300.0 SRM)	Grain	4
8.82 oz	Roast Barley (507.6 SRM)	Grain	5
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	7
2.00 g	Calcium Chloride (Mash 60 min)	Misc	8
3.00 g	Chalk (Mash 60 min)	Misc	9
1.50 g	Chalk (Sparge 60 min)	Misc	10
1.50 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	11
1.50 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.50 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
7.05 oz	Brown Sugar, rapadura [Boil] (6.1 SRM)	Sugar	14
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	15
0.88 oz	Warrior [15.0%] - Boil 10 min	Hops	16
2.00 g	Yeast Nutrient (Boil 10 min)	Misc	17
0.88 oz	Warrior [15.0%] - Steep 10 min	Hops	18
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	19

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