Heavy Bastard 3.0

Brewer: John Black
Batch Size: 6.00 gal	Style: Scottish Export (14C)
Boil Size: 7.69 gal	Style Guide: BJCP 2015
Color: 17.7 SRM	Equipment: ANVIL Foundry 18 (10 gal batch) size
Bitterness: 15.6 IBUs	Boil Time: 60 min
Est OG: 1.048 (11.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Single Stage
ABV: 4.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.04 gal	Distilled Water	Water	1
4.00 ml	Lactic Acid (Mash 60 min)	Misc	2
2.61 g	Calcium Chloride (Mash 60 min)	Misc	3
1.65 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.24 g	Baking Soda (Mash 60 min)	Misc	5
0.64 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
5 lbs	Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)	Grain	7
3 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	8
1 lbs 4.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	9
12.80 oz	Caramel Malt - 60L (Briess) (60.0 SRM)	Grain	10
8.00 oz	Carafoam (2.0 SRM)	Grain	11
6.40 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	12
4.00 oz	Midnight Wheat Malt (Briess) (550.0 SRM)	Grain	13
1.27 g	Calcium Chloride (Sparge 60 min)	Misc	14
0.80 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
0.60 g	Baking Soda (Sparge 60 min)	Misc	16
0.31 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	17
0.95 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	18
2.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	19

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