GE Hazy Rye Mango Apricot IPA

Batch Size: 5.20 gal	Style: American IPA (14B)
Boil Size: 6.40 gal	Style Guide: BJCP 2008
Color: 6.6 SRM	Equipment: Grainfather Adjusted </=16lbs
Bitterness: 66.7 IBUs	Boil Time: 60 min
Est OG: 1.081 (19.6° P)	Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	1
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	2
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Rye Malt (4.7 SRM)	Grain	4
1 lbs	Wheat Malt, White (Rahr) (3.2 SRM)	Grain	5
1 lbs	Wheat, Flaked (1.6 SRM)	Grain	6
1.00 oz	Nugget [13.0%] - Boil 60 min	Hops	7
0.75 oz	Willamette [5.5%] - Steep 25 min	Hops	8
0.50 oz	Citra [12.0%] - Steep 25 min	Hops	9
0.50 oz	Mosaic (HBC 369) [12.2%] - Steep 25 min	Hops	10
0.75 oz	Willamette [5.5%] - Steep 12 min	Hops	11
0.50 oz	Citra [12.0%] - Steep 12 min	Hops	12
0.50 oz	Mosaic (HBC 369) [12.2%] - Steep 12 min	Hops	13
1.50 oz	Nugget [13.0%] - Steep 5 min	Hops	14
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	15
1.00 oz	Citra [12.0%] - Dry Hop 7 days	Hops	16
1.00 oz	Citra [12.0%] - Dry Hop 15 days	Hops	17
1.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 15 days	Hops	18
1.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 7 days	Hops	19
0.50 oz	Sorachi Ace [13.0%] - Dry Hop 15 days	Hops	20
0.50 oz	Sorachi Ace [13.0%] - Dry Hop 7 days	Hops	21

148–149° F

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