Todd the Axeman

Brewer: Ole Smehaug
Batch Size: 13.21 gal	Style: Amerikansk IPA ( 6B)
Boil Size: 15.63 gal	Style Guide: Norbrygg2014
Color: 5.4 SRM	Equipment: Braumeister 50L
Bitterness: 95.6 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.2° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.017 SG (4.3° P)	Fermentation: Vermont Ale
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
10.00 g	Calcium Chloride (Mash 60 min)	Misc	2
24 lbs 4.01 oz	Maris Otter Malt (Muntons) (3.0 SRM)	Grain	3
4 lbs 6.55 oz	DME Golden Light (Briess) [Boil] (4.0 SRM)	Dry Extract	4
1.76 oz	Hallertau Magnum [14.0%] - Boil 60 min	Hops	5
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	6
2.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	7
2.29 oz	Citra Pellets 11.9% (US) 100g hoest 2013 [11.9%] - Boil 10 min	Hops	8
1.41 oz	Mosaic [11.1%] - Boil 10 min	Hops	9
2.29 oz	Citra Pellets 11.9% (US) 100g hoest 2013 [11.9%] - Boil 5 min	Hops	10
1.41 oz	Mosaic [11.1%] - Boil 5 min	Hops	11
4.59 oz	Citra Pellets 11.9% (US) 100g hoest 2013 [11.9%] - Steep 20 min	Hops	12
2.82 oz	Mosaic [11.1%] - Steep 20 min	Hops	13
3.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	14
2.82 oz	Mosaic [11.1%] - Dry Hop 5 days	Hops	15
2.29 oz	Citra Pellets 11.9% (US) 100g hoest 2013 [11.9%] - Dry Hop 5 days	Hops	16

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