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[BFB]

A milk stout that has one best of show and most popular on a few occasions:A ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------13-B Stout, Sweet StoutMin OG: 1.042 Max OG: 1.056Min IBU: 25 Max IBU: 48Min Clr: 30 Max Clr: 60 Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal): 11.00 Wort Size (Gal): 11.00Total Grain (Lbs): 24.50Anticipated OG: 1.060 Plato: 14.78Anticipated SRM: 41.9Anticipated IBU: 30.2Brewhouse Efficiency: 75 %Wort Boil Time: 75 MinutesPre-Boil Amounts----------------Evaporation Rate: 15.00 Percent Per HourPre-Boil Wort Size: 13.54 GalPre-Boil Gravity: 1.049 SG 12.12 PlatoFormulas Used-------------Grain/Extract/Sugar % Amount Name Origin Potential SRM-----------------------------------------------------------------------------16.00 lbs. Pale Malt(2-row) Great Britain 1.038 32.00 lbs. Flaked Barley America 1.032 21.25 lbs. Chocolate Malt America 1.029 3501.25 lbs. Milk Sugar Generic 1.030 01.00 lbs. Carafa Germany 1.030 4001.00 lbs. Cara-Pils Dextrine Malt 1.033 21.00 lbs. Crystal 80L 1.033 801.00 lbs. Roasted Barley America 1.028 450Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 2.25 oz. Fuggle Plug 5.60 24.9 60 min. 2.00 oz. Goldings - E.K. Whole 5.10 5.3 15 min.Extras Amount Name Type Time-------------------------------------------------------------------------- 2.00 Tsp Irish Moss Fining 15 Min.(boil) Yeast-----WYeast 1084 Irish AleMash Schedule-------------Mash Name: Basic 155Total Grain Lbs: 23.25Total Water Qts: 33.00 - Before Additional InfusionsTotal Water Gal: 8.25 - Before Additional InfusionsAll temperature measurements are degrees Fahrenheit.All infusion amounts are in Quarts.All infusion ratios are Quarts/Lbs.Notes-----2- tsp Irish Moss final 15 minutes (not really necessary).Lactose final 15 minutes of boil.Add roasted grains for last 10- minutes of mash, then mash out.