#81 Imperial Chili Lakrids Stout - Køge Øldag - Recipe

#81 Imperial Chili Lakrids Stout - Køge Øldag

Brewer: Thomas Nylander Nørgaard
Batch Size: 5.81 gal	Style: Imperial Stout (13F)
Boil Size: 7.52 gal	Style Guide: BJCP 2008
Color: 36.1 SRM	Equipment: 50L gryde
Bitterness: 45.9 IBUs	Boil Time: 70 min
Est OG: 1.104 (24.7° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.031 SG (7.8° P)	Fermentation: Ale, Single Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.29 oz	Oat Hulls (0.0 SRM)	Adjunct	1
8 lbs 13.10 oz	DMG Pilsner (2.0 SRM)	Grain	2
6 lbs 9.82 oz	Barley, Flaked (1.7 SRM)	Grain	3
3 lbs 4.91 oz	Munich II (Weyermann) (8.5 SRM)	Grain	4
1 lbs 1.64 oz	Special B (Castle Malting) (152.3 SRM)	Grain	5
14.11 oz	Rye Malt (Weyermann) (3.0 SRM)	Grain	6
10.58 oz	Peat Smoked Malt (2.8 SRM)	Grain	7
7.05 oz	Chocolate Malt (450.0 SRM)	Grain	8
5.29 oz	Black (Patent) Malt (500.0 SRM)	Grain	9
3.53 oz	Roasted Barley (300.0 SRM)	Grain	10
0.67 oz	Target [12.6%] - Boil 60 min	Hops	11
1.76 oz	Marynka [8.1%] - Boil 30 min	Hops	12
1.00 tsp	Irish Moss (Boil 10 min)	Misc	13
4.00 g	Chili (Boil 10 min)	Misc	14
50.00 g	Lakridspulver (Boil 5 min)	Misc	15
4.41 oz	Prima Donna 2013 [5.0%] - Boil 5 min	Hops	16
110.00 g	BrewBody (Boil 5 min)	Misc	17
1.0 pkgs	Newcastle Dark Ale Yeast (Mangrove Jack's #M03)	Yeast	18
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	19
50.00 g	Oak Chips, Hard Roast, US (Secondary 0 min)	Misc	20

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