Mark's Irish Extra Stout

Brewer: Mark Zambron
Batch Size: 10.50 gal	Style: Dry Stout (13A)
Boil Size: 12.89 gal	Style Guide: BJCP 2008
Color: 39.9 SRM	Equipment: Blichmann Equipment
Bitterness: 39.6 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.2° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.4° P)	Fermentation: Mark's Preferred Standard Ale Fermentation
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Buffalo, NY Water	Water	1
36.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	3
19 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
1 lbs 8.00 oz	Roasted Barley (Simpsons) (550.0 SRM)	Grain	5
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	6
10.00 oz	Chocolate Malt (400.0 SRM)	Grain	7
8.00 oz	Special Roast (Briess) (50.0 SRM)	Grain	8
4.00 oz	Carafa II (412.0 SRM)	Grain	9
3.00 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	10
1.00 oz	Challenger [8.5%] - Boil 60 min	Hops	11
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	13

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