Cherry Chocolate Mud Cake Oak Barrel Copy

Brewer: Ytre Randesund Brygghus
Batch Size: 6.60 gal	Style: Imperial Stout (13F)
Boil Size: 7.37 gal	Style Guide: BJCP 2008
Color: 81.6 SRM	Equipment: Ytre Randesund Brygghus
Bitterness: 37.2 IBUs	Boil Time: 60 min
Est OG: 1.150 (34.3° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.079 SG (19.0° P)	Fermentation: Ale, Single Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
24 lbs 4.01 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
2 lbs 3.27 oz	Oats, Flaked (1.0 SRM)	Grain	2
2 lbs 3.27 oz	Pale Chocolate Malt (304.6 SRM)	Grain	3
10.58 oz	Carafa III (685.4 SRM)	Grain	4
10.58 oz	Chocolate Malt (449.7 SRM)	Grain	5
10.58 oz	Roasted Barley (685.3 SRM)	Grain	6
1 lbs 1.64 oz	Candi Sugar, Dark [Boil] (275.0 SRM)	Sugar	7
1 lbs 1.64 oz	Dememera Sugar [Boil] (2.0 SRM)	Sugar	8
1 lbs 1.64 oz	Muscovado Sugar [Boil] (2.0 SRM)	Sugar	9
1.06 oz	Warrior [15.0%] - Boil 90 min	Hops	10
1.06 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	11
0.35 oz	Warrior [15.0%] - Boil 60 min	Hops	12
1 lbs 5.16 oz	Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM)	Sugar	13
10.00 g	Vanilje Bourbon pulver (Boil 5 min)	Misc	14
5.00 items	Sjokoladeplate 70% (Boil 5 min)	Misc	15
1.41 oz	Warrior [15.0%] - Boil 0 min	Hops	16
0.88 oz	East Kent Goldings (EKG) [5.0%] - Boil 0 min	Hops	17
2.0 pkgs	California Ale (White Labs #WLP001)	Yeast	18
1.74 mg	Oxygen for fermentation (Primary 0 min)	Misc	19
1.32 tsp	Yeast Nutrient (Primary 3 days)	Misc	20
1.00 kg	Kirsebær purre (Secondary 6 days)	Misc	21
4.00 tsp	Blended Whisky Nips (Secondary 7 days)	Misc	22

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