Pale Ale (24)

Brewer: BK
Batch Size: 19.00 gal	Style: American Pale Ale (10A)
Boil Size: 24.84 gal	Style Guide: BJCP 2008
Color: 5.6 SRM	Equipment: BKs 30 gal brewery- 19 GAL 1.045- 1.060- 78% Efficiency
Bitterness: 36.2 IBUs	Boil Time: 90 min
Est OG: 1.047 (11.6° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.006 SG (1.6° P)	Fermentation: Ale, Two Stage
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
26.00 gal	Pale Ale 22 Water	Water	1
39.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
13.00 g	Calcium Chloride (Mash 60 min)	Misc	3
21 lbs	2-Row Malt (Rahr) (2.0 SRM)	Grain	4
8 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	5
2 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	6
0.50 oz	Bravo [15.5%] - Boil 60 min	Hops	7
6.00 oz	Cascade [6.0%] - Boil 15 min	Hops	8
6.00 oz	Cascade [6.0%] - Steep 20 min	Hops	9
1.6 pkgs	California Ale (White Labs #WLP001)	Yeast	10
3.80 oz	Cascade [6.0%] - Dry Hop 5 days	Hops	11
2.20 oz	Mandarina Bavaria [8.5%] - Dry Hop 5 days	Hops	12
3.00 oz	Amarillo Gold [8.5%] - Dry Hop 5 days	Hops	13
3.00 oz	Mandarina Bavaria [8.5%] - Dry Hop 5 days	Hops	14

Added 3 ml 85% phosphoric to the mash to get to measured 5.2 Added 1 ml acid to sparge water. 2/2/17- measured PH of 4.6 in the glass, carbonated.

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