Big Daddy Sweet Stout

Brewer: Peter Kranz
Batch Size: 11.00 gal	Style: American Amber Ale ( 6B)
Boil Size: 13.94 gal	Style Guide: BJCP 1999
Color: 36.8 SRM	Equipment: Moe's BrewEasy
Bitterness: 31.4 IBUs	Boil Time: 60 min
Est OG: 1.065 (15.8° P)	Mash Profile: BIAB, 2 Step, Medium Body
Est FG: 1.019 SG (4.9° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.70 g	Calcium Chloride (Mash 60 min)	Misc	1
4.00 g	Salt (Mash 60 min)	Misc	2
19 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
2 lbs 4.00 oz	Carafa II (412.0 SRM)	Grain	4
1 lbs 4.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
1 lbs 4.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	6
1 lbs 4.00 oz	Oats, Flaked (1.0 SRM)	Grain	7
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	8
7.96 oz	Roasted Barley (300.0 SRM)	Grain	9
2 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	10
2.00 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	11
1.00 oz	Fuggles [4.5%] - Boil 15 min	Hops	12
1.00 oz	Fuggles [4.5%] - Steep 1 min	Hops	13
2.0 pkgs	Bedford British Ale (White Labs #WLP006)	Yeast	14

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