Alpine Fog-Pale Ale

Brewer: Mike Dickinson
Batch Size: 6.50 gal	Style: American Pale Ale (18B)
Boil Size: 9.33 gal	Style Guide: BJCP 2015
Color: 5.8 SRM	Equipment: Alpine Brewhouse
Bitterness: 47.6 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.4° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Single Stage
ABV: 5.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.07 gal	Distilled Water	Water	1
16.00 ml	Phosphoric Acid 10% (Mash 60 min)	Misc	2
4.80 g	Calcium Chloride (Mash 60 min)	Misc	3
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
3.20 g	Salt (Mash 60 min)	Misc	5
8 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	6
3 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
1 lbs 8.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	8
1 lbs	Oats, Flaked (1.0 SRM)	Grain	9
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	10
1.00 oz	Ahtanum [4.6%] - Mash Hop	Hops	11
1.00 oz	Mosaic (HBC 369) [12.7%] - Mash Hop	Hops	12
1.00 oz	Amarillo [8.6%] - Boil 20 min	Hops	13
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	14
1.00 oz	Ahtanum [4.6%] - Boil 10 min	Hops	15
1.00 oz	Amarillo [8.6%] - Boil 5 min	Hops	16
1.00 oz	Citra [14.0%] - Steep 20 min	Hops	17
1.00 oz	Mosaic (HBC 369) [12.7%] - Steep 20 min	Hops	18
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	19
1.00 oz	Amarillo [8.6%] - Dry Hop 5 days	Hops	20
1.00 oz	Mosaic (HBC 369) [12.7%] - Dry Hop 5 days	Hops	21

Add to sparge water: -2g Gypsum -2.4g Calcium Chloride -1.6g Salt -0.1ml phosphoric acid

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