Castle Forest Black Monk #22

Brewer: Fredrik Hagman
Batch Size: 5.28 gal	Style: Imperial Stout (13F)
Boil Size: 6.64 gal	Style Guide: BJCP 2008
Color: 61.3 SRM	Equipment: MyEq2
Bitterness: 90.8 IBUs	Boil Time: 90 min
Est OG: 1.098 (23.2° P)	Mash Profile: Double Infusion, Light Body
Est FG: 1.022 SG (5.7° P)	Fermentation: Ale, Two Stage
ABV: 10.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
10.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
3.50 g	Baking Soda (Mash 60 min)	Misc	3
3.50 g	Chalk (Mash 60 min)	Misc	4
0.50 g	Calcium Chloride (Mash 60 min)	Misc	5
14 lbs 13.39 oz	Pale Malt (2 Row) UK (3.0 SRM)	Grain	6
1 lbs 5.16 oz	Caramel/Crystal Malt - 60L (66.0 SRM)	Grain	7
14.11 oz	Chocolate Malt (507.6 SRM)	Grain	8
11.99 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	9
10.58 oz	Biscuit Malt (25.4 SRM)	Grain	10
10.58 oz	Roasted Barley (583.8 SRM)	Grain	11
8.82 oz	Wheat Malt, Ger (2.0 SRM)	Grain	12
7.05 oz	Carafa II (558.4 SRM)	Grain	13
2.12 oz	Oats, Malted (1.0 SRM)	Grain	14
2.40 oz	Northern Brewer [9.9%] - Boil 90 min	Hops	15
10.00 g	Licorice Root (Boil 25 min)	Misc	16
1.06 oz	Centennial [11.0%] - Boil 15 min	Hops	17
1.06 oz	Northern Brewer [9.9%] - Boil 15 min	Hops	18
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	19
10.00 g	Anise, Star (Boil 10 min)	Misc	20
1.06 oz	Hallertauer Mittelfrueh [4.3%] - Boil 2 min	Hops	21
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	22

39x33cl

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