American Pale Ale [Kettle Sour]

Brewer: Richard Johnson
Batch Size: 6.00 gal	Style: Mixed-Fermentation Sour Beer (28B)
Boil Size: 8.02 gal	Style Guide: BJCP 2015
Color: 7.0 SRM	Equipment: Lago Vista Brewing
Bitterness: 36.1 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.7° P)	Mash Profile: Lago Vista Medium Body
Est FG: 1.014 SG (3.5° P)	Fermentation: Wyeast 1056
ABV: 6.1%	Taste Rating: 41.0

Ingredients
Amount	Name	Type	#
14.00 gal	Hoppy Pale Ale	Water	1
21.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
9.88 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.95 g	Calcium Chloride (Mash 60 min)	Misc	4
1.56 g	Salt (Mash 60 min)	Misc	5
1.00	Campden Tablets (Mash 60 min)	Misc	6
12 lbs 9.22 oz	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	7
15.31 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	8
8.94 oz	Carapils (Briess) (1.5 SRM)	Grain	9
0.70 oz	Cascade [5.5%] - Boil 60 min	Hops	10
0.70 oz	Citra [12.0%] - Boil 60 min	Hops	11
1.00 ml	Fermcap-S (Boil 60 min)	Misc	12
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	13
0.50 oz	Cascade [5.5%] - Steep 0 min	Hops	14
0.50 oz	Citra [12.0%] - Steep 0 min	Hops	15
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	16
4.00	Goodbelly Straight Shot (Primary 3 days)	Misc	17
1.00 oz	Cascade [5.5%] - Dry Hop 4 days	Hops	18
0.50 oz	Citra [12.0%] - Dry Hop 4 days	Hops	19

Whirlpool 160-170f for 15 mins

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