BN final edition1

Brewer: Da Boyz
Batch Size: 2.00 gal	Style: Imperial Stout (20C)
Boil Size: 3.29 gal	Style Guide: BJCP 2015
Color: 61.4 SRM	Equipment: CH BIAB Kettle (120v current) 2 elements
Bitterness: 73.4 IBUs	Boil Time: 60 min
Est OG: 1.123 (28.6° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.049 SG (12.2° P)	Fermentation: Ale, Single Stage
ABV: 10.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4.55 gal	631 Home water March 2022	Water	1
4 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	2
4 lbs	Viking Pale Ale Malt (3.0 SRM)	Grain	3
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	5
4.00 oz	Black Barley (Stout) (500.0 SRM)	Grain	6
6.50 g	Calcium Chloride (Mash 60 min)	Misc	7
1.57 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	8
0.40 ml	Lactic Acid (Mash 60 min)	Misc	9
0.20 g	Salt (Mash 60 min)	Misc	10
0.07 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	11
2.52 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.61 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	13
0.08 g	Salt (Sparge 60 min)	Misc	14
1.00 oz	Chinook [13.0%] - Boil 60 min	Hops	15
1.0 pkgs	San Diego Super Yeast (White Labs #WLP090)	Yeast	16
0.40 tsp	Vanilla Extract (Bottling 0 days)	Misc	17

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