BRU Guiness 2-24

Brewer: AJR
Batch Size: 5.28 gal	Style: Dry Stout (13A)
Boil Size: 7.66 gal	Style Guide: BJCP 2008
Color: 31.9 SRM	Equipment: 1-INVERSA 52L-40 NEW
Bitterness: 35.7 IBUs	Boil Time: 60 min
Est OG: 1.044 (10.9° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.010 SG (2.6° P)	Fermentation: Ale, Two Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 g	Carbonato de Cálcio (Mash 60 min)	Misc	1
3.50 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
1.50 g	Bicarbonato de Sódio (Mash 60 min)	Misc	3
1.00 g	Calcium Chloride (Mash 60 min)	Misc	4
8.72 gal	Distilled Water	Water	5
8 lbs 4.28 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
8.82 oz	BEST Black Malt (BESTMALZ) (609.1 SRM)	Grain	7
5.29 oz	(pt) CHÂTEAU WHEAT CRYSTAL (76.2 SRM)	Grain	8
3.53 oz	BEST Chocolate (BESTMALZ) (456.9 SRM)	Grain	9
1.00 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	10
0.50 g	Bicarbonato de Sódio (Sparge 60 min)	Misc	11
0.30 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.53 oz	Admiral [14.8%] - Boil 60 min	Hops	13
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	14
2.00 g	Yeast Nutrient (Boil 10 min)	Misc	15
1.23 oz	Admiral [14.8%] - Steep 10 min	Hops	16
1.0 pkgs	Nottingham Yeast (Lallemand #-)	Yeast	17

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