#59 Morgans Imperial Rum Stout

Brewer: Thomas Nørgaard
Batch Size: 5.81 gal	Style: Imperial Stout (13F)
Boil Size: 6.82 gal	Style Guide: BJCP 2008
Color: 29.8 SRM	Equipment: 50L gryde
Bitterness: 47.3 IBUs	Boil Time: 60 min
Est OG: 1.092 (21.9° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.026 SG (6.5° P)	Fermentation: Ale, Single Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 13.10 oz	DMG Pilsner (2.0 SRM)	Grain	1
4 lbs 6.55 oz	Barley, Flaked (1.7 SRM)	Grain	2
3 lbs 4.91 oz	Munich II (Weyermann) (8.5 SRM)	Grain	3
1 lbs 1.64 oz	Special B Malt (180.0 SRM)	Grain	4
8.82 oz	Smoked Malt (Weyermann) (2.0 SRM)	Grain	5
5.64 oz	Chocolate Malt (450.0 SRM)	Grain	6
3.53 oz	Roasted Barley (300.0 SRM)	Grain	7
0.63 oz	Target [12.6%] - Boil 60 min	Hops	8
1.06 oz	Target [12.6%] - Boil 30 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
1.41 oz	Target [12.6%] - Boil 5 min	Hops	11
1.0 pkgs	Nottingham (Danstar #-)	Yeast	12
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	13
200.00 ml	Captain Morgan Spiced Rum (Primary 0 min)	Misc	14

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