Nox

Batch Size: 5.50 gal	Style: American Stout (13E)
Boil Size: 6.47 gal	Style Guide: BJCP 2008
Color: 45.6 SRM	Equipment: My Equipment
Bitterness: 42.9 IBUs	Boil Time: 120 min
Est OG: 1.073 (17.7° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.022 SG (5.6° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
1 lbs 12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	2
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Pale Chocolate (225.0 SRM)	Grain	4
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	5
4.00 oz	Roasted Barley (300.0 SRM)	Grain	6
0.50 oz	Warrior [15.7%] - Boil 60 min	Hops	7
0.50 oz	Warrior [15.7%] - Boil 30 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	9
2.50 oz	Chocolate Chips (Boil 10 min)	Misc	10
2.00 oz	Dutch Process Cocoa (Boil 10 min)	Misc	11
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
1.0 pkgs	Northwest Ale (Wyeast Labs #1332)	Yeast	13
4.00 oz	Cocao Nibs (Secondary 1 weeks)	Misc	14

BeerSmith™ Recipes and Web Editor