Heavy Bastard 2.0

Brewer: John Black
Batch Size: 6.00 gal	Style: Scottish Export (14C)
Boil Size: 7.69 gal	Style Guide: BJCP 2015
Color: 17.8 SRM	Equipment: ANVIL Foundry 18 (10 gal batch) size
Bitterness: 21.7 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Single Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.58 gal	Distilled Water	Water	1
3.09 g	Calcium Chloride (Mash 60 min)	Misc	2
2.02 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.27 g	Baking Soda (Mash 60 min)	Misc	4
0.89 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
0.22 g	Salt (Mash 60 min)	Misc	6
7 lbs	Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)	Grain	7
4 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	8
1 lbs	Munich Malt (9.0 SRM)	Grain	9
1 lbs	Victory Malt (Briess) (28.0 SRM)	Grain	10
11.20 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	11
8.00 oz	Aromatic Malt (26.0 SRM)	Grain	12
8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	13
8.00 oz	Carastan (53.0 SRM)	Grain	14
3.20 oz	Roasted Barley (300.0 SRM)	Grain	15
1.53 g	Calcium Chloride (Sparge 60 min)	Misc	16
1.00 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	17
0.63 g	Baking Soda (Sparge 60 min)	Misc	18
0.44 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	19
0.11 g	Salt (Sparge 60 min)	Misc	20
1.50 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	21
2.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	22

BeerSmith™ Recipes and Web Editor