Pecker Palace Pale Ale

Brewer: Wolf'nstein
Batch Size: 5.75 gal	Style: American IPA (21A)
Boil Size: 8.21 gal	Style Guide: BJCP 2015
Color: 8.3 SRM	Equipment: Current 5.5 gallon all grain
Bitterness: 70.0 IBUs	Boil Time: 60 min
Est OG: 1.069 (16.9° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Two Stage
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.50 gal	Sioux Falls, SD	Water	1
12 lbs	Pale Ale Malt (Rahr) (3.5 SRM)	Grain	2
2 lbs	Wheat - White Malt (Briess) (2.3 SRM)	Grain	3
1 lbs	Biscuit (Dingemans) (22.5 SRM)	Grain	4
4.00 oz	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	5
0.75 oz	Cascade [5.5%] - Boil 60 min	Hops	6
0.75 oz	Centennial [10.0%] - Boil 60 min	Hops	7
1.00 oz	Cascade [5.5%] - Boil 25 min	Hops	8
1.00 oz	Centennial [10.0%] - Boil 25 min	Hops	9
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	10
0.50 oz	Cascade [5.5%] - Boil 15 min	Hops	11
0.50 oz	Centennial [10.0%] - Boil 15 min	Hops	12
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	13
0.50 oz	Cascade [5.5%] - Steep 10 min	Hops	14
0.50 oz	Centennial [10.0%] - Steep 10 min	Hops	15
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	16
1.00 oz	Cascade [5.5%] - Dry Hop 7 days	Hops	17
1.00 oz	Centennial [10.0%] - Dry Hop 7 days	Hops	18
1.25 oz	Cascade [5.5%] - Dry Hop 3 days	Hops	19
1.25 oz	Centennial [10.0%] - Dry Hop 3 days	Hops	20

version 1.1 changes to fix oops on caramel malt amount, and edited dry hop additions to round off even amounts to use commercial hops.

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