Pale Ale v1 [Kettle Sour]

Brewer: Richard Johnson
Batch Size: 6.00 gal	Style: Mixed-Fermentation Sour Beer (28B)
Boil Size: 8.02 gal	Style Guide: BJCP 2015
Color: 7.4 SRM	Equipment: Lago Vista Brewing
Bitterness: 33.0 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.5° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)	Fermentation: Ale, Primary Straight to Keg
ABV: 6.5%	Taste Rating: 40.0

Ingredients
Amount	Name	Type	#
12.00 gal	Hoppy Pale Ale	Water	1
18.17 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
8.47 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.67 g	Calcium Chloride (Mash 60 min)	Misc	4
1.34 g	Salt (Mash 60 min)	Misc	5
1.00	Campden Tablets (Mash 60 min)	Misc	6
13 lbs 12.12 oz	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	7
1 lbs 6.77 oz	Munich I (Weyermann) (7.1 SRM)	Grain	8
10.12 oz	Caramunich I (Weyermann) (51.0 SRM)	Grain	9
0.54 oz	El Dorado [15.0%] - Boil 60 min	Hops	10
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.08 oz	Mandarina Bavaria [8.5%] - Boil 10 min	Hops	12
0.99 oz	Mandarina Bavaria [8.5%] - Steep 0 min	Hops	13
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14
4.00	Goodbelly Straight Shot (Primary 3 days)	Misc	15
2.00 oz	Mandarina Bavaria [8.5%] - Dry Hop 5 days	Hops	16

BJCP First Gold Cup 2017 score: 40. Also won 2nd place at a local homebrew competition.

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