Citrus Circus Session AIPA

Batch Size: 7.19 gal	Style: American IPA (21A)
Boil Size: 8.62 gal	Style Guide: BJCP 2015
Color: 6.2 SRM	Equipment: 25L Crown Urn (40L) with recirculation pump, BIAB
Bitterness: 59.0 IBUs	Boil Time: 60 min
Est OG: 1.046 (11.5° P)	Mash Profile: BIAB, Light Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
0.00 gal	Distilled Water	Water	1
9.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
3.00 g	Calcium Chloride (Mash 60 min)	Misc	3
1.50 g	Magnesium Sulphate (Mash 60 min)	Misc	4
0.23 ml	Lactic Acid (Mash 60 min)	Misc	5
0.20 g	Salt (Mash 60 min)	Misc	6
8 lbs 13.10 oz	Gladfield Ale Malt (3.0 SRM)	Grain	7
1 lbs 12.22 oz	Munich I (Weyermann) (7.1 SRM)	Grain	8
9.88 oz	Gladfield Wheat Malt (2.1 SRM)	Grain	9
9.70 oz	Gladfield Light Crystal Malt (32.0 SRM)	Grain	10
0.53 oz	Target [11.0%] - First Wort	Hops	11
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	12
0.18 oz	Amarillo [9.2%] - Boil 10 min	Hops	13
0.18 oz	Citra [12.0%] - Boil 10 min	Hops	14
0.18 oz	Simcoe [13.0%] - Boil 10 min	Hops	15
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	16
0.35 oz	Amarillo [9.2%] - Boil 5 min	Hops	17
0.35 oz	Citra [12.0%] - Boil 5 min	Hops	18
0.35 oz	Simcoe [13.0%] - Boil 5 min	Hops	19
1.23 oz	Amarillo [9.2%] - Steep 15 min	Hops	20
1.23 oz	Citra [12.0%] - Steep 15 min	Hops	21
1.23 oz	Simcoe [13.0%] - Steep 15 min	Hops	22
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	23
1.06 oz	Amarillo [9.2%] - Dry Hop 4 days	Hops	24
1.06 oz	Citra [12.0%] - Dry Hop 4 days	Hops	25
1.06 oz	Simcoe [13.0%] - Dry Hop 4 days	Hops	26
0.71 oz	Amarillo [9.2%] - Dry Hop 0 days	Hops	27

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