2016-10-11-Session-octobre

Brewer: JS et ET
Batch Size: 15.85 gal	Style: American IPA (14B)
Boil Size: 18.49 gal	Style Guide: BJCP 2008
Color: 3.2 SRM	Equipment: Brasserie 8e, systeme
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.044 (10.9° P)	Mash Profile: Brasserie 8e, Brassage
Est FG: 1.010 SG (2.5° P)	Fermentation: Brasserie 8e, Fermentation
ABV: 4.4%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
15.85 gal	2-Eau IPA Session	Water	1
13.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
12.30 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
8.00 ml	Lactic Acid - Sparge water (Mash 60 min)	Misc	4
6.00 ml	Lactic Acid (Mash 60 min)	Misc	5
1.60 g	Calcium Chloride (Mash 60 min)	Misc	6
25 lbs 5.65 oz	Pale Malt (2 Row) (2.0 SRM)	Grain	7
1.41 oz	Sorachi Ace [11.0%] - Boil 60 min	Hops	8
0.88 oz	Amarillo [9.2%] - Boil 60 min	Hops	9
2.65 oz	Citra [14.0%] - Boil 2 min	Hops	10
0.88 oz	Citra [14.0%] - Steep 0 min	Hops	11
2.0 pkgs	Burlington ale (White Labs #WLP095)	Yeast	12
3.53 oz	Citra [14.0%] - Dry Hop 4 days	Hops	13

BeerSmith™ Recipes and Web Editor