Candlepin Cream Remake

Brewer: Graham and Adam
Batch Size: 12.00 gal	Style: Cream Ale ( 6A)
Boil Size: 14.56 gal	Style Guide: BJCP 2008
Color: 3.5 SRM	Equipment: SABCO
Bitterness: 27.2 IBUs	Boil Time: 75 min
Est OG: 1.045 (11.1° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Single Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
3 lbs 16.00 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	3
1 lbs 8.00 oz	Golden Naked Oats (6.0 SRM)	Grain	4
1 lbs 0.00 oz	Red Wheat Malt (2.3 SRM)	Grain	5
0.75 oz	Chinook [13.0%] - First Wort	Hops	6
24.00 items	Fermcap S (Boil 75 min)	Misc	7
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
1.50 oz	Cascade [5.5%] - Boil 10 min	Hops	9
1.00 oz	Willamette [5.5%] - Boil 10 min	Hops	10
1.50 oz	Cascade [5.5%] - Boil 0 min	Hops	11
1.00 oz	Willamette [5.5%] - Boil 0 min	Hops	12
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	13
2.40 tsp	Yeast Nutrient (Primary 3 days)	Misc	14
1.00 oz	Cascade [5.5%] - Dry Hop 3 days	Hops	15
1.00 oz	Chinook [13.0%] - Dry Hop 3 days	Hops	16
1.00 oz	Willamette [5.5%] - Dry Hop 3 days	Hops	17

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