King Cogne Pale Ale Clone

Batch Size: 7.00 gal	Style: American IPA (21A)
Boil Size: 7.40 gal	Style Guide: BJCP 2015
Color: 6.1 SRM	Equipment: Grainfather
Bitterness: 60.4 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.00 tsp	Calcium Chloride (Mash 60 min)	Misc	2
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	3
10 lbs	Pale Malt (2 Row) Canada (2.0 SRM)	Grain	4
2 lbs	Rye Malt (4.7 SRM)	Grain	5
4.00 oz	Rice Hulls (0.0 SRM)	Adjunct	6
3 lbs	Vienna Malt (3.5 SRM)	Grain	7
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	8
0.75 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	9
1.00 oz	Calypso [15.0%] - Boil 10 min	Hops	10
1.00 oz	Citra [12.0%] - Boil 10 min	Hops	11
1.00 oz	Calypso [15.0%] - Steep 15 min	Hops	12
1.00 oz	Citra [12.0%] - Steep 15 min	Hops	13
1.0 pkgs	Nottingham (Danstar #-)	Yeast	14
4.00 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	15
2.00 oz	Calypso [15.0%] - Dry Hop 5 days	Hops	16
2.00 oz	Citra [12.0%] - Dry Hop 5 days	Hops	17

My version of the King Cogne by Kruhnen Brewery (Blainville, Canada). It's very close to the original.

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