Sabro Stout

Brewer: Farm Loop
Batch Size: 6.08 gal	Style: Tropical Stout (16C)
Boil Size: 7.07 gal	Style Guide: BJCP 2015
Color: 54.1 SRM	Equipment: Unibrau V.3-6g batch
Bitterness: 75.3 IBUs	Boil Time: 60 min
Est OG: 1.079 (19.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Single Stage
ABV: 8.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.40 gal	RO Water	Water	1
4.13 g	Baking Soda (Mash 60 min)	Misc	2
2.08 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.85 g	Calcium Chloride (Mash 60 min)	Misc	4
1.77 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
13 lbs 12.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
1 lbs	Chocolate Malt (450.0 SRM)	Grain	7
1 lbs	Oats, Flaked (1.0 SRM)	Grain	8
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	9
12.00 oz	Special B Malt (180.0 SRM)	Grain	10
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	11
8.00 oz	Caramunich I (Weyermann) (51.0 SRM)	Grain	12
2.58 g	Baking Soda (Sparge 60 min)	Misc	13
1.30 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	14
1.15 g	Calcium Chloride (Sparge 60 min)	Misc	15
1.10 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	16
1.50 oz	Sabro [16.0%] - Boil 60 min	Hops	17
1.00 oz	Sabro [16.0%] - Boil 5 min	Hops	18
2.00 oz	Sabro [16.0%] - Steep 20 min	Hops	19
1.0 pkgs	Tormodgarden Kveik (kveiktraining.com #)	Yeast	20

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