La Muerta Imperial Stout clone

Post #1 made 2 weeks ago
I'm attempting my first brew and I've chosen an Imperial Stout as this is one of my favourite styles and the recipe I'm following looks fairly simple. I've based my biabacus on the below recipe and attempted to scale it down to fit my 33l kettle. This is my first attempt at using the spreadsheet and while I think I'm getting the hang of it, it would be good to get some feedback to let me know if I'm doing things correctly. Thanks!

https://beersmithrecipes.com/viewrecipe ... brewing-co

Batch Size: 5.00 gal
Style: Specialty Beer (23A)
Boil Size: 6.52 gal
Style Guide: BJCP 2008
Color: 41.7 SRM
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 55.6 IBUs
Boil Time: 60 min
Est OG: 1.102 (24.3° P)
Mash Profile: BIAB, Medium Body
Est FG: 1.022 SG (5.6° P)
Fermentation: Ale, Two Stage
ABV: 10.7%
Taste Rating: 30.0

Ingredients
11 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain
4 lbs 8.00 oz Smoked Malt (9.0 SRM) Grain
1 lbs 6.00 oz Munich Malt (9.0 SRM) Grain
1 lbs 6.00oz Caramel/Crystal Malt -120L (120.0 SRM) Grain
14.00 oz Roasted Barley (300.0 SRM) Grain
12.80 oz Chocolate Malt (350.0 SRM) Grain
0.92 oz Summit [17.0%] - Boil 60 min Hops
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast
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