Sweet Stout (on nitro)

Brewer: Mike Murphy
Batch Size: 5.25 gal	Style: Sweet Stout (16A)
Boil Size: 6.43 gal	Style Guide: BJCP 2015
Color: 36.2 SRM	Equipment: ROBOBREW
Bitterness: 27.2 IBUs	Boil Time: 60 min
Est OG: 1.057 (14.0° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Two Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.84 gal	Distilled Water	Water	1
10.61 g	Calcium Chloride (Mash 60 min)	Misc	2
2.12 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.52 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
1 lbs	Black (Patent) Malt (500.0 SRM)	Grain	6
1 lbs	Oats, Flaked (1.0 SRM)	Grain	7
12.00 oz	Crystal 75 Malt (Great Western) (75.0 SRM)	Grain	8
6.05 g	Calcium Chloride (Sparge 60 min)	Misc	9
1.21 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	10
0.30 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
1.50 oz	Cascade [5.5%] - Boil 60 min	Hops	12
1 lbs	Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM)	Sugar	13
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	14

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