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)

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https://www.allgrain.beer/recipes/8039/