8 wire RIStout (1.2)

Brewer: Keith Welch
Batch Size: 5.25 gal	Style: Imperial Stout (13F)
Boil Size: 6.71 gal	Style Guide: BJCP 2008
Color: 58.3 SRM	Equipment: My 10 gal mash tun/ 8 gal pot
Bitterness: 122.5 IBUs	Boil Time: 120 min
Est OG: 1.112 (26.3° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)	Fermentation: Ale, Single Stage
ABV: 12.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.25 gal	Dublin, Ireland	Water	1
4.83 g	Chalk (Mash 60 min)	Misc	2
2.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
0.58 g	Calcium Chloride (Mash 60 min)	Misc	4
0.53 g	Baking Soda (Mash 60 min)	Misc	5
0.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
16 lbs 8.96 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	7
3 lbs 4.96 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	8
12.96 oz	Black (Patent) Malt (500.0 SRM)	Grain	9
12.96 oz	Brown Malt (65.0 SRM)	Grain	10
12.96 oz	Caramel/Crystal Malt - 30L (30.0 SRM)	Grain	11
12.96 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	12
12.96 oz	Chocolate Malt (350.0 SRM)	Grain	13
12.96 oz	Oats, Flaked (1.0 SRM)	Grain	14
12.96 oz	Roasted Barley (300.0 SRM)	Grain	15
0.60 oz	Horizon [13.0%] - Boil 120 min	Hops	16
3.00 oz	Horizon [8.0%] - Boil 60 min	Hops	17
3.75 oz	Willamette [4.0%] - Boil 30 min	Hops	18
3.75 oz	Willamette [4.0%] - Boil 15 min	Hops	19
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	20

BeerSmith™ Recipes and Web Editor