River Widow Stout

Brewer: Victorian Ghost
Batch Size: 6.60 gal	Style: American Stout (13E)
Boil Size: 9.60 gal	Style Guide: BJCP 2008
Color: 41.0 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 49.2 IBUs	Boil Time: 60 min
Est OG: 1.065 (16.0° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.018 SG (4.6° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
11 lbs 10.95 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	1
1 lbs 5.16 oz	Oats, Flaked (1.0 SRM)	Grain	2
12.35 oz	Chocolate Malt (450.0 SRM)	Grain	3
10.66 oz	Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)	Grain	4
10.58 oz	Chocolate Rye (Weyermann) (245.0 SRM)	Grain	5
8.53 oz	Crystal Rye Malt (Thomas Fawcett) (80.0 SRM)	Grain	6
8.53 oz	Roasted Barley (Thomas Fawcett) (609.0 SRM)	Grain	7
0.81 oz	Columbus/Tomahawk/Zeus (CTZ) [15.5%] - First Wort	Hops	8
0.39 oz	Centennial [10.0%] - First Wort	Hops	9
1.00 tsp	Calcium Chloride (Boil 90 min)	Misc	10
1.00 tsp	Irish Moss (Boil 10 min)	Misc	11
1.23 oz	Bramling Cross [6.0%] - Boil 10 min	Hops	12
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	13
1.27 oz	Centennial [10.0%] - Steep 0 min	Hops	14
2.0 pkgs	London Ale (White Labs #WLP013)	Yeast	15

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