West Coast Pale Ale

Brewer: Matt Steel
Batch Size: 5.75 gal	Style: American IPA (21A)
Boil Size: 6.95 gal	Style Guide: BJCP 2015
Color: 5.0 SRM	Equipment: Matt's BIAB
Bitterness: 79.3 IBUs	Boil Time: 60 min
Est OG: 1.053 (13.0° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Single Stage
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
2.00 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 ml	Lactic Acid (Mash 60 min)	Misc	3
1.50 g	Salt (Mash 60 min)	Misc	4
10 lbs	Pale Malt, 2-Row (Rahr) (1.8 SRM)	Grain	5
1 lbs	Wheat, Malt (Simpsons) (2.0 SRM)	Grain	6
8.00 oz	Caramalt, Premium English (Simpsons) (30.5 SRM)	Grain	7
0.82 oz	Cascade [9.5%] - Boil 60 min	Hops	8
0.82 oz	Centennial [7.7%] - Boil 60 min	Hops	9
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
0.82 oz	Cascade [9.5%] - Boil 15 min	Hops	11
0.82 oz	Centennial [7.7%] - Boil 15 min	Hops	12
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	13
0.82 oz	Cascade [9.5%] - Boil 5 min	Hops	14
0.82 oz	Centennial [7.7%] - Boil 5 min	Hops	15
0.82 oz	Mosaic (HBC 369) [11.8%] - Boil 5 min	Hops	16
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	17
1.64 oz	Mosaic (HBC 369) [11.8%] - Dry Hop 4 days	Hops	18
0.82 oz	Cascade [9.5%] - Dry Hop 4 days	Hops	19

Yeast starter, pitch 200 Bil, save 100 Bil

BeerSmith™ Recipes and Web Editor