caramel stout - ABV: 5.28% - IBU: 34.5 - SRM: 37.7 - OG: 1.054, FG: 1.015 - Batch Size: 11 gal - Brewhouse Efficiency: 95% - Wort Boil Time: 60 min Grain - 11 lbs Pale Malt, Maris Otter (38 ppg, 3 srm) - 2 lbs Biscuit Malt (36 ppg, 23 srm) - 0.25 lbs Chocolate Malt (28 ppg, 350 srm) - 0.25 lbs Black Barley (Stout) (25 ppg, 500 srm) - 2.5 lbs Caramel/Crystal Malt - 80L (34 ppg, 80 srm) - 1 lbs Candi Sugar, Amber (35 ppg, 75 srm) Hops - 1.5 oz. Magnum (13.5%) at 45 min - 2 oz. Fuggle (5%) at 5 min - 2 oz. Generic (1%) at 5 min Yeast - Windsor British Style (72.5% attenuation) Water - Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm) --------------------------------------- https://www.allgrain.beer/recipes/8039/