#89 Æge's Inder

Brewer: K.Tobiassen
Batch Size: 6.08 gal	Style: American IPA (14B)
Boil Size: 7.93 gal	Style Guide: BJCP 2008
Color: 8.5 SRM	Equipment: Sjøkrigar BeerBrew 30
Bitterness: 57.6 IBUs	Boil Time: 60 min
Est OG: 1.070 (17.0° P)	Mash Profile: BB30 68C 60min 22liter
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Single Stage 20C
ABV: 7.1%	Taste Rating: 42.0

Ingredients
Amount	Name	Type	#
6.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
6.00 ml	Lactic Acid (Mash 60 min)	Misc	2
5.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
3.00 g	Calcium Chloride (Mash 60 min)	Misc	4
13 lbs 3.64 oz	BEST Pale Ale (BESTMALZ) (2.5 SRM)	Grain	5
1 lbs 5.16 oz	Caramalt (Thomas Fawcett) (15.0 SRM)	Grain	6
10.58 oz	Caramunich Malt (45.7 SRM)	Grain	7
7.05 oz	Oats, Flaked (1.0 SRM)	Grain	8
1.76 oz	Centennial 2016 [10.2%] - Boil 60 min	Hops	9
3.80 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	10
3.20 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	11
1.90 g	Calcium Chloride (Boil 60 min)	Misc	12
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	13
1.50 g	Yeast Nutrient (Boil 15 min)	Misc	14
1.76 oz	Centennial 2016 [10.2%] - Boil 5 min	Hops	15
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	16
4.41 oz	Citra 2016 [14.2%] - Dry Hop 7 days	Hops	17
2.65 oz	Centennial 2016 [9.7%] - Dry Hop 7 days	Hops	18

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