Foreign Extra Stout Recipe - 10- Paddy Womp - Irish Stout

{"RecipeId":79482,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":120230,"Name":"10- Paddy Womp - Irish Stout","Description":"Target Final Fermenter 21 L\n\nEST Preboil Gravity 1.047\nEST Target OG 1.059-1.060\nEST Target FG 1.013-1.017\n\nMash 24.7\nSparge 11.1\n\nFor Dry Stout Water Profile 1 gram gypsum (1/4 tsp) at mash\n\nA full body, Irish Extra Stout has a touch of sweetnesss and coffee and choclate character in both the aroma and flavor.\n","ImageUrlRoot":"/img/r/ed/ed344b49-b5b1-47a1-ad7e-26d10fda91cc","StyleId":"16D","StyleName":"Foreign Extra Stout","BatchSize":5.5,"BoilSize":7,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1580435244577)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0649545454545455,"Fg":1.0138569696969697,"Srm":42.442304332134384,"Ibu":42.291284577023667,"BgGu":0.65109045534955934,"Abv":6.5915872727272733,"Calories":219,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"76","Amt":"11","Ppg":"36","L":"4","Use":"Mash","Id":"528776","IngId":"17","Name":"Vienna - US","CustomName":"","Rank":"2"},{"Per":"3","Amt":"0.5","Ppg":"25","L":"300","Use":"Steep","Id":"423272","IngId":"51","Name":"Roasted Barley - US","CustomName":"","Rank":"4"},{"Per":"3","Amt":"0.5","Ppg":"36","L":"500","Use":"Mash","Id":"528777","IngId":"484","Name":"Blackprinz - US","CustomName":"","Rank":"6"},{"Per":"5","Amt":"0.75","Ppg":"32","L":"2","Use":"Mash","Id":"528778","IngId":"78","Name":"Flaked Barley - US","CustomName":"","Rank":"8"},{"Per":"3","Amt":"0.5","Ppg":"30","L":"180","Use":"Mash","Id":"528779","IngId":"161","Name":"Special B - BE","CustomName":"","Rank":"10"},{"Per":"5","Amt":"0.75","Ppg":"0","L":"0","Use":"Mash","Id":"528780","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"12"},{"Per":"3","Amt":"0.5","Ppg":"30","L":"340","Use":"Mash","Id":"564843","IngId":"506","Name":"Chocolate - BE","CustomName":"","Rank":"14"}],"Hops":[{"Amt":"2","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"7","Ibu":"42.2912845770237","Id":"448065","IngId":"8","Name":"Cluster ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.8","Id":"117647","IngId":"131","Name":"Fermentis Safale S-04","CustomName":"","Rank":"1"},{"Atten":"0.76","Id":"146857","IngId":"178","Name":"White Labs Irish Ale WLP004","CustomName":"","Rank":"2"},{"Atten":"0.8","Id":"147605","IngId":"128","Name":"Danstar Nottingham","CustomName":"","Rank":"3"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"165032","Rank":"1","Text":"Put on B.Z. Jacket"},{"Id":"165033","Rank":"2","Text":"Collect 24.7 Liters of strike water(For 5.5 gallon batch) and set temp to 154f/68c"},{"Id":"165035","Rank":"3","Text":"toss in 1 crushed campden tablet."},{"Id":"165034","Rank":"4","Text":"Add 1 gram gypsum (1/4 tsp) at mash"},{"Id":"165036","Rank":"5","Text":"MASH AT 140F / 60C for 90 mins"},{"Id":"165037","Rank":"6","Text":"insert mash pipe once strike temp is reached. Add a base layer of rice hulls."},{"Id":"165038","Rank":"7","Text":"Mash in grains, Slowly add your grain, constantly stirring to maximize exposure."},{"Id":"165039","Rank":"8","Text":"Let grain bed settle for 10 minutes, then turn on recirculating pump."},{"Id":"165040","Rank":"9","Text":"MASH FOR 90 MINS - stirring every 15 minute intervals"},{"Id":"165041","Rank":"10","Text":"Mash Out @ 75C for 10 mins"},{"Id":"165042","Rank":"11","Text":"record pre Sparge volume and gravity"},{"Id":"165043","Rank":"12","Text":"Sparge with 11.1 liters for a 5.5 gallon batch of 168F/76C till you get 26 Liters of Wort"},{"Id":"165044","Rank":"13","Text":"record preboil volume and gravity"},{"Id":"165045","Rank":"14","Text":"Bring to Boil and follow Hop schedule, Remember to add WHIRFLO TABLET \u0026 Yeast nutrient in f"},{"Id":"165046","Rank":"15","Text":"Complete Boil. record post boil volume. Cool down to 90\u003c on Brewzilla temp control."},{"Id":"165047","Rank":"16","Text":"record Original gravity."},{"Id":"165048","Rank":"17","Text":"Transfer to carboy with lots of splashing to oxygenate."},{"Id":"165049","Rank":"18","Text":"Let Wort Cool to 68 and pitch yeast. set inkbird to ferment temp to 69 F"}]}