Stale Bread Ale

Batch Size: 5.00 gal	Style: American Amber Ale (6B)
Boil Size: 6.52 gal	Style Guide: BJCP 1999
Color: 5.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 5.5 IBUs	Boil Time: 60 min
Est OG: 1.052 (13.0° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	New York, NY	Water	1
6 lbs 11.20 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
2 lbs 14.40 oz	Dried Crumbed Bread (3.0 SRM)	Grain	3
4.64 oz	Caramel/Crystal Malt - 30L (30.0 SRM)	Grain	4
4.64 oz	Munich Malt (9.0 SRM)	Grain	5
15.04 oz	Rice Hulls (0.0 SRM)	Adjunct	6
0.14 oz	Hallertauer [4.8%] - Boil 90 min	Hops	7
1.00 tsp	Irish Moss (Boil 15 min)	Misc	8
0.32 oz	Cascade [5.5%] - Boil 5 min	Hops	9
0.27 oz	Centennial [10.0%] - Boil 5 min	Hops	10
0.67 oz	Cascade [5.5%] - Boil 0 min	Hops	11
0.27 oz	Centennial [10.0%] - Boil 0 min	Hops	12
0.67 oz	Bramling Cross [6.0%] - Boil 0 min	Hops	13
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	14
1.60 oz	Cascade [5.5%] - Dry Hop 3 days	Hops	15
0.93 oz	Bramling Cross [6.0%] - Dry Hop 3 days	Hops	16

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