IPA (20)

Brewer: BK
Batch Size: 19.00 gal	Style: American IPA (21A)
Boil Size: 24.84 gal	Style Guide: BJCP 2015
Color: 4.5 SRM	Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency
Bitterness: 64.9 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.1° P)	Mash Profile: Step Mash, 3 Step, No Mash Out, Light Body
Est FG: 1.008 SG (2.0° P)	Fermentation: Ale, Two Stage
ABV: 6.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
27.44 gal	IPA 16 Water	Water	1
31.67 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
14.78 g	Calcium Chloride (Mash 60 min)	Misc	3
27 lbs	2-Row Malt (Rahr) (2.0 SRM)	Grain	4
9 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	5
1 lbs 8.00 oz	Carared (Weyermann) (20.0 SRM)	Grain	6
8.00 oz	Carahell (Weyermann) (13.0 SRM)	Grain	7
0.75 oz	Bravo [14.7%] - Boil 60 min	Hops	8
2.50 oz	Centennial [7.5%] - Boil 15 min	Hops	9
2.50 oz	Mandarina Bavaria [8.3%] - Boil 15 min	Hops	10
4.00 oz	Caliente [16.8%] - Steep 20 min	Hops	11
4.00 oz	Waimea [16.4%] - Steep 20 min	Hops	12
1.5 pkgs	California Ale (White Labs #WLP001)	Yeast	13
6.00 oz	Caliente [16.8%] - Dry Hop 6 days	Hops	14
6.00 oz	Mandarina Bavaria [8.3%] - Dry Hop 6 days	Hops	15
6.00 oz	Waimea [16.4%] - Dry Hop 6 days	Hops	16

Mash PH 5.3. 3 ml 85% phosphoric acid. 1 ml in the sparge. 7/11- dropped hops and added 4ml/gal biofine. 75 ml total

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