#50 - Lakeshore Pale 2017 - Recipe

#50 - Lakeshore Pale 2017

Brewer: Brian Craig
Batch Size: 11.00 gal	Style: American Pale Ale (18B)
Boil Size: 13.54 gal	Style Guide: BJCP 2015
Color: 5.3 SRM	Equipment: Brian's Setup - Sanke (10g)
Bitterness: 40.5 IBUs	Boil Time: 60 min
Est OG: 1.050 (12.5° P)	Mash Profile: Single Infusion: 148F - No Mash Out
Est FG: 1.008 SG (2.2° P)	Fermentation: Ale: 65F
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 items	Campden (Mash 0 min)	Misc	1
10 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	2
8 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	3
2 lbs	Munich 10L (Briess) (10.0 SRM)	Grain	4
1.00 oz	Columbus (Tomahawk) [14.0%] - First Wort	Hops	5
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	6
0.50 tsp	Yeast Nutrient (Boil 15 min)	Misc	7
2.00 oz	Simcoe [13.0%] - Boil 1 min	Hops	8
1.00 oz	Citra [12.0%] - Boil 1 min	Hops	9
1.00 oz	Amarillo [9.2%] - Steep 20 min	Hops	10
1.00 oz	Simcoe [13.0%] - Steep 20 min	Hops	11
2.0 pkgs	California Ale (White Labs #WLP001)	Yeast	12
4.00 oz	Citra [12.0%] - Dry Hop 5 days	Hops	13
3.00 oz	Amarillo [9.2%] - Dry Hop 5 days	Hops	14
3.00 oz	Simcoe [13.0%] - Dry Hop 5 days	Hops	15

Water: Campden 1.5 g/Gallon Gypsum 0.5 g/gal Calcium Chloride 0.5 ml/gal 88% Lactic Acid