Book Club Red

Brewer: Christian Claeys
Batch Size: 7.00 gal	Style: American Amber Ale (19A)
Boil Size: 9.26 gal	Style Guide: BJCP 2015
Color: 12.2 SRM	Equipment: 1 keg MWP
Bitterness: 30.4 IBUs	Boil Time: 70 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	1
2 lbs	Munich 10L (Briess) (10.0 SRM)	Grain	2
1 lbs	Caramel Malt - 60L (60.0 SRM)	Grain	3
2.40 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	4
6 lbs	Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)	Grain	5
5.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
5.00 g	Calcium Chloride (Mash 60 min)	Misc	7
0.50 oz	Citra [12.0%] - Boil 60 min	Hops	8
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	9
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	10
2.00 oz	Citra [12.0%] - Steep 30 min	Hops	11
1.00 oz	Idaho Gem [14.0%] - Steep 30 min	Hops	12
1.00 oz	Mosaic (HBC 369) [12.2%] - Steep 30 min	Hops	13
1.2 pkgs	California Ale (White Labs #WLP001)	Yeast	14
1.00 oz	Mosaic (HBC 369) [12.2%] - Dry Hop 3 days	Hops	15
2.00 oz	Citra [12.0%] - Dry Hop 3 days	Hops	16
1.00 oz	Idaho Gem [14.0%] - Dry Hop 3 days	Hops	17

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