Spokonoy Nochi 13

Category: 13 – Stout
Brewers: William Steimle, Dylan Vaughan, Craig Vilhauer

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
23.8 gal	65 min	68.8 IBUs	50.5 SRM	1.100	1.022	10.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Imperial Stout	13 F	1.075 - 1.115	1.018 - 1.03	50 - 90	30 - 40	1.8 - 2.6	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	67.021 lbs	76.63
Roasted Barley	5.93 lbs	6.78
Special B Malt	3.924 lbs	4.49
Caramel/Crystal Malt - 80L	1.984 lbs	2.27
Chocolate Malt	1.984 lbs	2.27
Pale Chocolate Malt	1.984 lbs	2.27
Light Dry Extract	4.63 lbs	5.29

Hops

Name	Amount	Time	Use	Form	Alpha %
Warrior	6.6 oz	60 min	Boil	Pellet	16
Goldings, East Kent	7.94 oz	10 min	Boil	Pellet	7.2
Goldings, East Kent	7.94 oz	0 min	Boil	Pellet	7.2

Miscs

Name	Amount	Time	Use	Type
Yeast Nutrient	2.00 tsp	3 days	Primary	Other

Yeast

Name	Lab	Attenuation	Temperature
California Ale (WLP001)	White Labs	77%	68°F - 73°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

Notes

Add 22g CaCl and 13g CaSO4 to very soft water (1.7:1)

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