Kitchen Sink IPA '16

Brewer: Kevin Nanzer
Batch Size: 13.50 gal	Style: Double IPA (22A)
Boil Size: 17.12 gal	Style Guide: BJCP 2015
Color: 6.0 SRM	Equipment: 13 gallon
Bitterness: 66.4 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
22.00 gal	Filtered Tap	Water	1
32.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
5.00 g	Calcium Chloride (Mash 60 min)	Misc	3
3.00 g	Salt (Mash 60 min)	Misc	4
16 lbs	Rahr 2 row (1.8 SRM)	Grain	5
9 lbs	Munich I (Weyermann) (7.1 SRM)	Grain	6
9 lbs	Wheat - White Malt (Briess) (2.3 SRM)	Grain	7
0.50 oz	Bravo [12.9%] - Boil 60 min	Hops	8
1.50 tbsp	Irish Moss (Boil 10 min)	Misc	9
3.00 oz	Aramis [6.1%] - Steep 20 min	Hops	10
3.00 oz	Belma [10.4%] - Steep 20 min	Hops	11
3.00 oz	Bravo [12.9%] - Steep 20 min	Hops	12
3.00 oz	Citra [12.8%] - Steep 20 min	Hops	13
3.00 oz	Columbus (Tomahawk) [12.7%] - Steep 20 min	Hops	14
2.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	15
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	16
6.00 oz	Columbus (Tomahawk) [12.7%] - Dry Hop 5 days	Hops	17
5.00 oz	Aramis [6.1%] - Dry Hop 5 days	Hops	18
5.00 oz	Bravo [12.9%] - Dry Hop 5 days	Hops	19
4.00 oz	Calypso [15.3%] - Dry Hop 5 days	Hops	20
3.00 oz	Citra [12.8%] - Dry Hop 5 days	Hops	21
2.00 oz	Belma [10.4%] - Dry Hop 5 days	Hops	22

og brix 15.7 (1.065) final brix 7.5 (1.008)

BeerSmith™ Recipe Cloud